红卷心菜
外套
花青素
绿豆
淀粉
化学
玉米淀粉
园艺
甘油
热稳定性
食品科学
红色
植物
材料科学
生物
有机化学
复合材料
物理
光学
作者
Luciana Prietto,Taiane Correa Mirapalhete,Vânia Zanella Pinto,Jéssica Fernanda Hoffmann,Yuliang Yang,Loong‐Tak Lim,Alvaro Renato Guerra Días,Elessandra da Rosa Zavareze
标识
DOI:10.1016/j.lwt.2017.03.006
摘要
The aim of this study was to develop pH-sensitive films based on corn starch and anthocyanins extracted from black bean seed coat and red cabbage. The pH-sensitive films were developed from solvent casting of polymer solutions containing corn starch, glycerol, and anthocyanin extract (from red cabbage or black bean) prepared at pH 5. The color of films changed from pink to purple and blue, as a function of the pH. The pH-sensitive films were evaluated by their morphological, chemical, physical, mechanical and thermal properties. In addition, the stability was evaluated during 28 days of storage (presence and absence of light; with and without cooling). The pH-sensitive films with red cabbage anthocyanins showed a higher stability than that with black bean anthocyanins when stored at room temperature and exposed to light. Both pH-sensitive films exhibited greater color stability when stored under refrigeration as compared to storage at room temperature.
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