Food and Fermentation Industries >

2023 , Vol. 49 >Issue 7: 232 - 240

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031580

Characteristics of smart packaging films of anthocyanin/soy protein isolate and monitoring of fish meat freshness

  • BI Huimin ,
  • XU Ningmeng ,
  • FAN Fangyu
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  • (Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, College of Life Science, Southwest Forestry University, Kunming 650224, China)

Received date: 2022-03-21

  Revised date: 2022-04-14

  Online published: 2023-04-28

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Abstract

Smart packaging films which can monitor the fish meat freshness were prepared by tape casting method with soybean protein isolate as substrate and purple sweet potato anthocyanin as an indicator. The effects of different amounts of purple sweet potato anthocyanin on the properties of the films were analyzed. Results showed that the mechanical properties, barrier properties, and thermal stability of the films were improved after the addition of purple sweet potato anthocyanin. When the addition amount was 10%, the comprehensive performance was the best. Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy showed that purple sweet potato anthocyanin and soybean protein isolate had good compatibility, and a strong intermolecular force was formed between them. The addition of anthocyanin significantly enhanced the antioxidant capacity of the membrane (P<0.05). The DPPH radical scavenging rate reached 85.84% of the maximum value at 15% of the additional amount. The composite films were applied to monitor fish meat freshness during storage time. The composite films can reflect different colors according to the deterioration degree of fish meat.

Key words： anthocyanin; soy protein isolate; smart packaging film; fish meat freshness

Cite this article

BI Huimin , XU Ningmeng , FAN Fangyu . Characteristics of smart packaging films of anthocyanin/soy protein isolate and monitoring of fish meat freshness[J]. Food and Fermentation Industries, 2023 , 49(7) : 232 -240 . DOI: 10.13995/j.cnki.11-1802/ts.031580

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