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Pregled bibliografske jedinice broj: 1014082

Comparison of two pH responsive color changing bio-based films containing wasted fruit pomace as a source of colorants


Kurek, Mia; Hlupić, Lucija; Ščetar, Mario; Bosiljkov, Tomislav; Galić, Kata
Comparison of two pH responsive color changing bio-based films containing wasted fruit pomace as a source of colorants // Journal of Food Science, 84 (2019), 9; 2490-2498 doi:10.1111/1750-3841.14716 (međunarodna recenzija, članak, znanstveni)


Naslov
Comparison of two pH responsive color changing bio-based films containing wasted fruit pomace as a source of colorants

Autori
Kurek, Mia ; Hlupić, Lucija ; Ščetar, Mario ; Bosiljkov, Tomislav ; Galić, Kata

Izvornik
Journal of Food Science (0022-1147) 84 (2019), 9; 2490-2498

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Blueberry pomace ; red grape skin pomace ; intelligent packaging ; application test ; chicken meat

Sažetak
The main objective of this work is to develop and characterize novel bio-based sensor as intelligent food packaging film to monitor quality changes in fresh chicken meat. Chitosan (CS) and carboxymethyl cellulose (CMC) were used as polymer matrices for immobilization of pH sensitive color indicators. Generally considered as a food waste, blueberry (BP) and red grape skin pomace (RP) extracts were used as indicators at total phenolic content (TPC) of 0.06, 0.13 and 0.25 w/v for BP 0.006, 0.012, and 0.02 w/v for RP based films. Color, mechanical and intelligent material properties were determined. Chitosan films were more elastic than CMC, while no significant changes in mechanical properties occurred after the addition of both extracts at all concentrations. Notable and eye recognizable color changes in dry films were seen. It was the most significant in the pH range from 4 to 7. For CMC based films, color changed from violet to pink for BP extracts and from red to pink for RP extract. For CS films, the changes were less significant. The color taint and intensity changed toward green in blueberry based films and to orange in grape seed extract based films. Significant color changes were observed after 46 h in application tests on fresh chicken meat. This was correlated to pH changes of meat above 6 that was one of the parameters considered as indication of spoilage.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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