Mango fruit3/16/2023 ![]() ![]() Examination of the materials’ properties indicated that the combination of synthetic and natural dyes can result in better resistance to oxidizing agents and higher thermal stability of ethylene-propylene products. The manufactured polymer composites were subjected to accelerated aging tests: weathering and thermo-oxidation, respectively. Therefore, the chosen polymer was filled with a natural, plant-origin flavonoid-quercetin, and with two commercial anthraquinone dyes (C.I. This study aimed to present the influence of bio-based and anthraquinone dyes and their combinations on the optical properties of ethylene-propylene (EPM) composites after thermo-oxidative and climatic aging. Therefore, this simple combination of active paper and intelligent indicator can be used to extend the shelf life and monitor meat quality. The color change of the intelligent indicator label in response to all meat deterioration criteria demonstrates a linear correlation for determining the extent of rottenness during storage. The intelligent indication label’s color profile changed from dark yellow (fresh), to reddish-yellow (to be consumed immediately), to faded red (rotten). The results showed that beef packed without the addition of garlic extract had already deteriorated on the 6th day of storage while, and with the addition of garlic extract (15% and 20%) rotted on the 12th day. Meanwhile, the intelligent paper applied a combination of bromothymol blue (BTB) and phenol red (PR) solutions at pH 5.00. The active packaging applied garlic extract (0%, 15%, and 20% (w/w)) to release anti-microbial agents. Therefore, this study aimed to extend and monitor the beef quality at cold temperatures (4 ± 1 ☌). A basic combination of active and intelligent packaging is believed to be capable of preserving product quality, extending shelf life, and monitoring product deterioration. Safety and quality, as the major concerns of meat, are highly dependent on the ingredients and packaging techniques used. There was also a significant relationship between the TVB‐N content of fish fillets and the a* index of the film during the 16 hours storage period so that with the increase of TVB‐N values of the fillets during the storage, the a* color index decreased and the color of the films changed from purple to colorless. A pH‐sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized. In summary, the active films prepared with fish gelatin and CSAE could be used as pH‐sensitive intelligent packaging to display the freshness of fishery products. ![]() The results showed that by increasing TVB‐N values of the fillets, the a* color index decreased, and the films' color changed from purple to colorless. There was a significant relationship between the TVB‐N value of fish fillets and the a* index of the film during the 16 h storage time. The films had a purple color at acidic pH, and their color changed to green at an alkaline pH, indicating the sensitivity of the produced films to pH changes. There was a significant relationship between the pH variation and the film color. The films containing the CSAE had a darker, yellowish, and reddish color than the control film. By incorporation of CSAE, the flexibility of films increased, while the tensile strength and UV–Vis light transmittance through the films decreased (p <. The relationship between the total volatile basic nitrogen (TVB‐N) of fish fillets and a* color index of films was studied. ![]() The mechanical, optical, and pH sensing of active films and the release of anthocyanins from the films were investigated. Films were prepared using the solvent casting method and different levels of CSAE, including 10 ml (CSG1), 20 ml (CSG2), and 30 ml (CSG3), and 0 ml (CSG0) as a control sample. In this study, a pH‐sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized. ![]()
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