학술논문
Preparation of an elderberry anthocyanin film and fresh-keeping effect of its application on fresh shrimps.
Document Type
Article
Author
Source
Subject
*PACKAGING film
*SHRIMPS
*GELLAN gum
*REFRIGERATED foods
*SPECTRUM analysis
*ANTHOCYANINS
*GELATIN
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Language
ISSN
1932-6203
Abstract
A smart packaging film was developed employing the pH-indicating activity of elderberry anthocyanins to solve the problem of refrigerated food freshness monitoring. The effect of elderberry anthocyanins on the properties of gellan gum, gelatin composite films and preservation of fresh shrimp as an indicator of freshness was investigated. The results showed that the elderberry anthocyanin-gellan gum/gelatin film had improved on film thickness (7.8×10−2 mm), TS (tensile strength) (14.57×103 MPa), WVP (water vapor permeability) (36.96×10−8 g/m·s·Pa), and a reduced EAB (elongation at break) (17.92%), and water solubility (water-soluble time of 60.5 s). SEM (scanning electron microscopy) and FTIR (infrared spectrum analysis) showed excellent compatibility between its components. Moreover, the elderberry anthocyanin film exhibited good mechanical properties and pH indication effects. Therefore, the film can be considered suitable for maintaining the quality of fresh shrimp. The results could provide a reference for research and development into new active intelligent packaging films. [ABSTRACT FROM AUTHOR]