Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring

Chunhua Wu; Jishuai Sun; Pingyun Zheng; Xuan Kang; Meiyu Chen; Yuanzhao Li; Yujun Ge; Yaqin Hu; Jie Pang

doi:10.1016/j.carbpol.2019.115006

Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring

Carbohydr Polym. 2019 Oct 15:222:115006. doi: 10.1016/j.carbpol.2019.115006. Epub 2019 Jun 19.

Authors

Chunhua Wu¹, Jishuai Sun¹, Pingyun Zheng¹, Xuan Kang¹, Meiyu Chen², Yuanzhao Li¹, Yujun Ge², Yaqin Hu³, Jie Pang⁴

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
² College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China.
³ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou, 315100, China. Electronic address: [email protected].
⁴ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address: [email protected].

PMID: 31320067
DOI: 10.1016/j.carbpol.2019.115006

Abstract

A novel intelligent film was developed by immobilizing 1%, 3% and 5% black rice bran anthocyanins (BACNs) into oxidized-chitin nanocrystals (O-ChNCs)/ chitosan (CS) matrix. The ultraviolet-visible spectrum of BACNs solutions showed color variations from red to greyish green in a range of pH 2.0-12.0. Fourier transform infrared spectrum and atomic force microscope of the films showed that O-ChNC and BACNs were well dispersed into the CS matrix. Although the incorporation of BACNs decreased the mechanical and barrier properties of the CS/O-ChNCs/BACNs (COB) films, it endowed the COB films with excellent UV-barrier, antioxidant and pH sensitivity character. The results of the application trial showed that the COB films containing 3% of BACNs (COB-3) were able to monitor the spoiling of fish and shrimp by visible color changes. Therefore, the developed COB-3 films could be used as an intelligent food packaging for monitoring animal-based protein food spoilage.

Keywords: Antioxidant properties; Barrier properties; Black rice bran anthocyanin; Mechanical properties; Seafood spoilage monitoring; pH-sensitivity character.

MeSH terms

Animals
Anthocyanins / chemistry*
Anthocyanins / isolation & purification
Antioxidants / chemistry
Chitin / chemistry*
Chitosan / chemistry*
Color
Fishes
Food Packaging / methods
Food Preservation / methods
Food Storage / methods
Hydrogen-Ion Concentration
Indicators and Reagents / chemistry*
Membranes, Artificial
Nanoparticles / chemistry*
Oryza / chemistry
Penaeidae
Seafood*
Tensile Strength

Substances

Anthocyanins
Antioxidants
Indicators and Reagents
Membranes, Artificial
Chitin
Chitosan