Development of pH response film based on potato starch/polyvinyl alcohol using Kyoho grape skin extract to monitor pork freshness

被引：1
作者：
Wang, Shihui [1 ]
Zhao, Biao [1 ]
Hao, Yanling [1 ]
He, Qixiang [1 ]
机构：
[1] Lanzhou Jiaotong Univ, Sch Chem & Chem Engn, Lanzhou 730070, Gansu, Peoples R China
来源：
POLYMER ENGINEERING AND SCIENCE | 2024年 / 64卷 / 08期
关键词：
antioxidant; Kyoho grape skin extract; pH responsive; pork freshness; UV blocking; water vapor barrier; CHITOSAN; ANTHOCYANINS; CELLULOSE; STARCH; OPTIMIZATION; ANTIOXIDANT; GELATIN; GUM;
D O I：
10.1002/pen.26744
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
In this study, the optimal ratio of starch and polyvinyl alcohol (PVA) was successfully selected by response surface method. The novel packaging films were fabricated by immobilizing Kyoho skin extract (KSE) within starch/PVA composite film by the casting method. The mechanical property, PH sensitivity, and other properties of films with different KSE content (1-5 mL) were studied. The starch/PVA film with 3 mL KSE (SPK3.0 film) showed more uniform structure than the starch/PVA film in microscope. At the same time, the film has strong mechanical properties and low water barrier capacity. Infrared analysis of the film further revealed hydrogen bond interaction between film matrix and KSE. The smart packaging film displayed distinguishable changes of color from purple to green in pH (1-13). Furthermore, the smart films possessed excellent antioxidant. Therefore, the SPK films had the potential application potential in the field of packaging.
引用
收藏
页码：3431 / 3443
页数：13
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