Abstract
In this research, pH-sensitive films were prepared based on gelatin, chitosan, and nanocellulose as film matrix, anthocyanins from hawthorn (Crataegus scabrifolia) fruit (0, 10, 15, and 20%) as natural pigments. The films were evaluated by thickness, moisture content, swelling property, water vapor permeability, mechanical property, UV–Vis light barrier property, microstructure, and color stability of films. The color of hawthorn fruit extract was distinctly different from pH 1 to pH 14. Scanning electron microscope analysis confirmed the biocompatibility between film matrix and hawthorn fruit extract. Fourier transform infrared spectra confirmed the structural changes in polymer matrix and anthocyanins. Furthermore, the pH-sensitive film showed evident color changes from red–purple (fresh), light grey (use soon), to yellow-green (spoiled) when applied to indicate the freshness of shrimp stored under 4 ± 1 °C, before the TVB-N value slowly increased to exceed the limit value (20 mg/100 g) on day 6. The results suggested that the developed films could be used to indicate the changes of food quality.
Similar content being viewed by others
References
W. Chi, L. Cao, G. Sun, F. Meng, C. Zhang, J. Li, L. Wang, J. Clean Prod. 244, 118862 (2020)
I. Choi, J.Y. Lee, M. Lacroix, J. Han, Food Chem. 218, 122–128 (2017)
B. Merz, C. Capello, G.C. Leandro, D.E. Moritz, A.R. Monteiro, G.A. Valencia, Int. J. Biol. Macromol. 153, 625–632 (2020)
L.M. Xue, A.M. Nafchi, F. Ghasemipour, A. Mat Easa, S. Jafarzadeh, A.A. Al-Hassan, Int. J. Biol. Macromol. 164, 4603–4612 (2020)
K. Halász, L. Csóka, Food Packag. Shelf Life 16, 185–193 (2018)
S. Chen, M. Wu, P. Lu, L. Gao, S. Yan, S. Wang, Int. J. Biol. Macromol. 149, 271–280 (2020)
M. Koosha, S. Hamedi, Prog. Org. Coat. 127, 338–347 (2019)
S. Mohammadalinejhad, H. Almasi, M. Moradi, Food Control 113, 107169 (2020)
J. Zhang, X. Zou, X. Zhai, X. Huang, C. Jiang, M. Holmes, Food Chem. 272, 306–312 (2019)
M. Li, X. Chen, J. Deng, D. Ouyang, D. Wang, Y. Liang, Y. Chen, Y. Sun, Food Chem. 332, 127429 (2020)
S. Liu, X. Chang, X. Liu, Z. Shen, Food Chem. 212, 87–95 (2016)
C.L. Luchese, N. Sperotto, J.C. Spada, I.C. Tessaro, Int. J. Biol. Macromol. 104, 11–18 (2017)
A. Abedinia, A.M. Nafchi, M. Sharifi, P. Ghalambor, N. Oladzadabbasabadi, F. Ariffin, N. Huda, Trends Food Sci. Technol. 104, 14–26 (2020)
Z. Liu, X. Ge, Y. Lu, S. Dong, Y. Zhao, M. Zeng, Food Hydrocolloids 26(1), 311–317 (2012)
G. Kavoosi, A. Rahmatollahi, S. Mohammad Mahdi Dadfar, LWT Food Sci. Technol. 57(2), 556–561 (2014)
S.M. Noorbakhsh-Soltani, M.M. Zerafat, S. Sabbaghi, Carbohyd. Polym. 189, 48–55 (2018)
Z. Liu, M. Du, H. Liu, K. Zhang, X. Xu, K. Liu, J. Tu, Q. Liu, Prog. Org. Coat. 151, 106103 (2021)
G. Sun, W. Chi, S. Xu, L. Wang, Int. J. Biol. Macromol. 155, 1393–1400 (2020)
Y. Li, K. Wu, B. Wang, X. Li, Int. J. Biol. Macromol. 174, 370–376 (2021)
G. Jiang, X. Hou, X. Zeng, C. Zhang, H. Wu, G. Shen, S. Li, Q. Luo, M. Li, X. Liu, A. Chen, Z. Wang, Z. Zhang, Int. J. Biol. Macromol. 143, 359–372 (2020)
E. Jakubowska, M. Gierszewska, J. Nowaczyk, E. Olewnik-Kruszkowska, Carbohyd. Polym. 255, 117527 (2021)
X. Wang, H. Yong, L. Gao, L. Li, M. Jin, J. Liu, Food Hydrocolloids 89, 56–66 (2019)
M. Yang, L. Li, S. Yu, J. Liu, J. Shi, Carbohyd. Polym. 233, 115884 (2020)
H. Chi, S. Song, M. Luo, C. Zhang, W. Li, L. Li, Y. Qin, Sci. Hortic. 249, 192–198 (2019)
J.A. Cavallo, M.C. Strumia, C.G. Gomez, J. Food Eng. 136, 48–55 (2014)
M. Ahmad, N.M. Hani, N.P. Nirmal, F.F. Fazial, N.F. Mohtar, S.R. Romli, Prog. Org. Coat. 84, 115–127 (2015)
J. Tofteskov, M.A. Tørngren, N.P. Bailey, J.S. Hansen, J. Food Eng. 248, 46–52 (2019)
P. Zeng, X. Chen, Y. Qin, Y. Zhang, X. Wang, J. Wang, Z. Ning, Q. Ruan, Y.S. Zhang, Food Res. Int. 126, 108604 (2019)
S. Liu, X. Zhang, L. You, Z. Guo, X. Chang, LWT Food Sci. Technol. 95, 179–186 (2018)
J. Liu, L. Zhang, C. Liu, X. Zheng, K. Tang, LWT Food Sci. Technol. 138, 110607 (2021)
J. Kan, J. Liu, H. Yong, Y. Liu, Y. Qin, J. Liu, Int. J. Biol. Macromol. 140, 384–392 (2019)
J.Y. Chen, J. Du, M.L. Li, C.M. Li, LWT Food Sci. Technol. 128, 109448 (2020)
Q. Ma, L. Du, L. Wang, Sens. Actuators B 244, 759–766 (2017)
S. Singh, O.F. Nwabor, D.M. Syukri, S.P. Voravuthikunchai, Int. J. Biol. Macromol. 182, 1015–1025 (2021)
H. Yong, X. Wang, R. Bai, Z. Miao, X. Zhang, J. Liu, Food Hydrocolloids 90, 216–224 (2019)
K. Zhang, T.S. Huang, H. Yan, X. Hu, T. Ren, Int. J. Biol. Macromol. 145, 768–776 (2020)
J. Yan, R. Cui, Y. Qin, L. Li, M. Yuan, Int. J. Biol. Macromol. 177, 328–336 (2021)
N. Bumbudsanpharoke, S. Kwon, W. Lee, S. Ko, Int. J. Biol. Macromol. 140, 91–97 (2019)
N. Sharif, S. Khoshnoudi-Nia, S.M. Jafari, Food Res. Int. 132, 109077 (2020)
C. Wu, Y. Li, J. Sun, Y. Lu, C. Tong, L. Wang, Z. Yan, J. Pang, Food Hydrocolloids 98, 105245 (2020)
S. Wang, P. Xia, S. Wang, J. Liang, Y. Sun, P. Yue, X. Gao, Food Hydrocolloids 96, 617–624 (2019)
Y. Qin, F. Xu, L. Yuan, H. Hu, X. Yao, J. Liu, Int. J. Biol. Macromol. 163, 898–909 (2020)
L.T. Wu, I.L. Tsai, Y.C. Ho, Y.H. Hang, C. Lin, M.L. Tsai, F.L. Mi, Carbohyd. Polym. 254, 117410 (2021)
M. Alizadeh-Sani, M. Tavassoli, E. Mohammadian, A. Ehsani, G.J. Khaniki, R. Priyadarshi, J.W. Rhim, Int. J. Biol. Macromol. 166, 741–750 (2021)
R. Cui, J. Yan, J. Cao, Y. Qin, M. Yuan, L. Li, Release properties of cinnamaldehyde loaded by montmorillonite in chitosan-based antibacterial food packaging. Int. J. Food Sci. Technol. (2020). https://doi.org/10.1111/ijfs.14912
S. Kang, H. Wang, L. Xia, M. Chen, L. Li, J. Cheng, X. Li, S. Jiang, Carbohyd. Polym. 229, 115402 (2020)
S. Rawdkuen, A. Faseha, S. Benjakul, P. Kaewprachu, Food Biosci. 36, 100603 (2020)
W. Zhao, R. Xu, L. Zhang, Y. Zhang, Y. Wang, Prog. Org. Coat. 139, 105442 (2020)
Y. Qin, Y. Liu, H. Yong, J. Liu, X. Zhang, J. Liu, Int. J. Biol. Macromol. 134, 80–90 (2019)
W. Wang, M. Li, H. Li, X. Liu, T. Guo, G. Zhang, Y. Xiong, Packag. Technol. Sci. 31(3), 133 (2018)
T.M. Vedove, B.C. Maniglia, C.C. Tadini, J. Food Eng. 289, 110274 (2020)
X. Yu, J. Wang, S. Wen, J. Yang, F. Zhang, Biosys. Eng. 178, 244–255 (2019)
M.A. Sani, M. Tavassoli, H. Hamishehkar, D.J. McClements, Carbohyd. Polym. 255, 117488 (2021)
Acknowledgements
The work was financially supported by the National Natural Science Foundation of China (No. 32060569 and 21576126).
Author information
Authors and Affiliations
Corresponding authors
Ethics declarations
Conflict of interest
The authors declare no competing financial interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Yan, J., Cui, R., Tang, Z. et al. Development of pH-sensitive films based on gelatin/chitosan/nanocellulose and anthocyanins from hawthorn (Crataegus scabrifolia) fruit. Food Measure 15, 3901–3911 (2021). https://doi.org/10.1007/s11694-021-00978-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-021-00978-8