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Development of shrimp freshness-monitoring labels by immobilizing black eggplant and black goji berry anthocyanins in different polysaccharide/PVA matrices

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Abstract

Colorimetric labels were prepared by combining black eggplant anthocyanins (BEA) or black goji berry anthocyanins (BGBA) with different polysaccharides and polyvinyl alcohol (PVA). Locust bean gum/PVA (LP), chitosan/PVA (CP) and κ-carrageenan/PVA (KP) were used as the matrices for the labels. The structure, property and functionality of the labels were determined. Results showed BEA and BGBA increased the homogeneity and crystallinity of LP and CP matrices, while BEA and BGBA had little impact on the morphology and crystallinity on KP matrix. BEA and BGBA formed hydrogen bonds with LP matrix and the labels showed purple color. By contrast, BEA and BGBA established electrostatic interactions and hydrogen bonds with CP and KP matrices and the labels presented blue/green colors. The water vapor permeability and tensile strength of labels were not changed by BEA and BGBA. However, the light barrier, antioxidant, pH-sensitive and ammonia-sensitive properties of labels were promoted by BEA and BGBA. Compared with KP matrix, LP and CP matrices were more effective in maintaining the color stability of BEA and BGBA. Notably, LP-BEA and LP-BGBA labels were suitable for shrimp freshness-monitoring. Results suggested the structure, property and functionality of the labels were affected by anthocyanins’ source and polysaccharides’ character.

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Acknowledgements

This work was financed by National Natural Science Foundation of China (No. 31571788).

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Authors and Affiliations

  1. College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, People’s Republic of China

    Juan Kan, Jing Liu, Huimin Yong & Jun Liu

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  1. Juan Kan
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  2. Jing Liu
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  3. Huimin Yong
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  4. Jun Liu
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Correspondence to Jun Liu.

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Kan, J., Liu, J., Yong, H. et al. Development of shrimp freshness-monitoring labels by immobilizing black eggplant and black goji berry anthocyanins in different polysaccharide/PVA matrices. Food Measure 17, 447–459 (2023). https://doi.org/10.1007/s11694-022-01641-6

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  • DOI: https://doi.org/10.1007/s11694-022-01641-6

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