Development of simultaneous antioxidant and visual pH-sensing films based on guar gum loaded with Aronia melanocarpa extract

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Aydogdu Emir A., Yıldız E., Öz E., Amarowicz R., Proestos C., Khan M. R., ...Daha Fazla

International Journal of Food Science and Technology, cilt.58, sa.8, ss.4376-4385, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58 Sayı: 8
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1111/ijfs.16542
  • Dergi Adı: International Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.4376-4385
  • Anahtar Kelimeler: anthocyanin, antioxidant activity, Aronia melanocarpa extract, guar gum film, intelligent films, pH indicator
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Anthocyanins have attracted increasing attention for different packaging systems due to having functional features such as biocompatibility, antioxidative activity, visible colour response at varying pH values. In this study, the extract of Aronia melanocarpa as anthocyanins source was incorporated into guar gum films to take advantage of both antioxidant and pH responsive attributes. Aronia addition did not affect the thermal stability of guar gum films. Radical scavenging activity of the films (%) was measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay, and aronia added films exhibited very strong antioxidant activity (up to 85%). The colour of aronia solution varied from pink to brown with pH ranging from 1 to 13. Similarly, when the films were immersed in buffer solutions at different pH values, the visual colour varied from pink to brownish yellow. ΔE values of GR_AR_3 (guar gum films having the highest aronia concentration) ranged between 23.31 and 40.62 at pH 1–13. This result proved colour change of the films can be even detected by untrained consumers. Furthermore, the films were found to be very sensitive to ammonia vapour. Aronia incorporated guar gum films could be suggested as both antioxidant films to prevent foods oxidation from oxidation and promising intelligent films to monitor the deterioration of foods.