Abstract
Abstract
Nopal mucilage is a complex polysaccharide with great potential in the preparation of films for food packaging. In this work, a smart edible film was developed with pH-indicating capabilities based on nopal mucilage/gellan gum, and red cabbage anthocyanins (70:20 w/w, and 10%, respectively). Physical properties, appearance, and colorimetric functionality were characterized at a pH range 2.5-5.9. Color stability, measured by CIELAB, was tested with dierent storage conditions and time, and interpreted by dierential tristimulus colorimetry. Results showed films with uniform appearance, flexibility, easyhandling, and excellent color response within the pH range studied. The evolution of color dierence (E*ab) confirmed that the colorimetric functionality of films was stable at short storage periods (8 days) under natural conditions of sunlight and oxygen exposure, whereas a more extended storage period aected the films. Results showed that the film is an excellent barrier and presents color changes triggered by pH changes.
Nopal mucilage is a complex polysaccharide with great potential in the preparation of films for food packaging. In this work, a smart edible film was developed with pH-indicating capabilities based on nopal mucilage/gellan gum, and red cabbage anthocyanins (70:20 w/w, and 10%, respectively). Physical properties, appearance, and colorimetric functionality were characterized at a pH range 2.5-5.9. Color stability, measured by CIELAB, was tested with dierent storage conditions and time, and interpreted by dierential tristimulus colorimetry. Results showed films with uniform appearance, flexibility, easyhandling, and excellent color response within the pH range studied. The evolution of color dierence (E*ab) confirmed that the colorimetric functionality of films was stable at short storage periods (8 days) under natural conditions of sunlight and oxygen exposure, whereas a more extended storage period aected the films. Results showed that the film is an excellent barrier and presents color changes triggered by pH changes.
| Translated title of the contribution | Propiedades indicadoras de pH y estabilidad de almacenamiento de una película comestible inteligente basada en nopal-mucílago/goma gellan y antocianinas de col roja |
|---|---|
| Original language | English |
| Pages (from-to) | 363-374 |
| Number of pages | 11 |
| Journal | Revista Mexicana de Ingeniera Quimica |
| Volume | 19 |
| Issue number | 1 |
| DOIs | |
| State | Published - 1 Sep 2020 |