Smart film of jackfruit seed starch as a potential indicator of fish freshness
| Autor: | Marília de Albuquerque Oliveira, Maria A. S. da Silva, Leandro Araujo da Costa, Sádwa Fernandes Ribeiro, Maria do Socorro Rocha Bastos, Roselayne Ferro Furtado, Selene Daiha Benevides, Izaura C.N. Diógenes |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Starch Active packaging 01 natural sciences co-products chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Ultimate tensile strength T1-995 TX341-641 Food science Solubility Technology (General) Artocarpus heterophyllus Nutrition. Foods and food supply 04 agricultural and veterinary sciences 040401 food science intelligent packaging Smart film Food packaging chemistry Anthocyanin polysaccharide Fish Food Science Biotechnology |
| Zdroj: | Food Science and Technology v.41 n.2 2021 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Vol 41, Iss 2, Pp 489-496 (2020) Food Science and Technology, Volume: 41, Issue: 2, Pages: 489-496, Published: 06 JUL 2020 Food Science and Technology, Issue: ahead, Published: 06 JUL 2020 |
| Popis: | Smart film from jackfruit seeds containing anthocyanin extract has potential application as a freshness indicator of fish as they deteriorate, changing the color as a function of the product pH. The lower solubility percentage of the films was evidenced by the lower anthocyanin extract volume. The films presented mean water vapour permeability values of 3.034 g.mm/kPa.h.m2. The starch/anthocyanin film (ST4.0:AN5.0) showed higher tensile strength, while ST2.4:AN5.0 and ST3.0:AN5.3 showed lower resistance. A small change in color in the films was evidenced after 48 hours, and fish (FF10) presented a blue color after 146 hours with a reduction in a* values. Shrimp (SF10) presented negative b* values and grayish color. The indicator film provides an alternative for a convenient, non-destructive and easy-to-view method, as well as informing consumers about the quality of the packaged product. The indicator function of the film was positive, suggesting the potential use of industry co-products in developing smart food freshness indicator packaging. |
| Databáze: | OpenAIRE |
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