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- W4313561909 abstract "A pH-sensitive intelligent film was prepared using gelatin as base substrate and purple cabbage anthocyanins (PCA) as indicator with the aid of ultrasound. Fourier transforms infrared and X-ray diffraction analysis showed that 600 W ultrasound brought changes to characteristic bands of gelatin and PCA, and flattened diffraction peak around 2θ = 20°. Film prepared with 600 W ultrasound exhibited high tensile strength and elongation at break and showed high transition temperature and surface hydrophobicity by differential scanning calorimetry and contact angle analysis. The incorporation of <0.35 % PCA had no effect on mechanical properties of films, but it improved the antioxidative activity. Films with 0.14 %, 0.21 % and 0.28 % PCA suggested pronounced color difference at pH 5-8, in accordance with the sharp ΔE difference. Films with 0.28 % PCA was applied for monitoring chilled-stored fish quality. It showed visible color change from pink to atrovirens during storage. The difference of ΔE at various days was ≥5 and ΔE highly correlated with total volatile basic nitrogen. Therefore, gelatin along with PCA under appropriate ultrasound treatment could prepare intelligent film to preserve and monitor the quality of chilled-stored fish." @default.
- W4313561909 created "2023-01-06" @default.
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- W4313561909 date "2023-03-01" @default.
- W4313561909 modified "2023-10-05" @default.
- W4313561909 title "The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose" @default.
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- W4313561909 doi "https://doi.org/10.1016/j.ijbiomac.2023.123156" @default.
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