foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-3-271-277foodsyst-185Research ArticleСтатьиpН-sensitive edible films based on the sodium caseinate/agaragar biocompositepH-чувствительные съедобные пленки на основе биокомпозита казеинат натрия/агар-агарhttps://orcid.org/0000-0002-4195-0649НовиковаМ. В.NovikovaM. V.

Новикова Мария Вячеславовна — кандидат технических наук, младший научный сотрудник, Лаборатория структурной переработки биоресурсов

191014, Санкт-Петербург, Литейный пр., 55

Тел.: +7–812–273–41–08

Mariia V. Novikova, Candidate of Technical Sciences, Research Senior, Laboratory of structural processing of bioresources

55, Liteiny pr., 191014, St. Petersburg

Tel.: +7–812–273–41–08 

mariazakharova@bk.ruhttps://orcid.org/0000-0002-4939-0471ВиролайнК. Э.VirolineK. E.

Виролайн Ксения Эдуардовна — студент, Центр Химической Инженерии

197101, Санкт-Петербург, Кронверкский проспект, 49

Тел.: +7–812–232–37–74

Ksenia E. Viroline, Student, Center for Chemical Engineering

49, Kronverksky pr., 191014, St. Petersburg

Tel.: +7–812–232–37–74 

ksu.virolainen@gmail.comhttps://orcid.org/0000-0003-2529-4829НефедовА. Д.NefyodovA. D.

Нефедов Андрей Дмитриевич — студент, Центр Химической Инженерии

197101, Санкт-Петербург, Кронверкский проспект, 49

Тел.: +7–812–232–37–74

Andrey D. Nefyodov, Student, Center for Chemical Engineering

49, Kronverksky pr., 191014, St. Petersburg

Tel.: +7–812–232–37–74 

website83@mail.ruhttps://orcid.org/0000-0003-2510-2639УспенскаяМ. В.UspenskayaM. V.

Успенская Майя Валерьевна — доктор технических наук, профессор, факультет прикладной оптики, руководитель Центра Химической Инженерии

197101, Санкт-Петербург, Кронверкский проспект, 49

Тел.: +7–812–232–37–74

Mayya V. Uspenskaya, Doctor of Technical Sciences, Professor, Faculty of Applied Optics, Head of the Center for Chemical Engineering

49, Kronverksky pr., 191014, St. Petersburg

Tel.: +7–812–232–37–74 

mv_uspenskaya@itmo.ruВсероссийский научно-исследовательский институт пищевых добавокРоссияAll-Russian Research Institute for Food AdditivesRussian FederationНациональный Исследовательский Университет ИТМОРоссияITMO UniversityRussian Federation20220810202253271277Copyright © Novikova M.V., Viroline K.E., Nefyodov A.D., Uspenskaya M.V., 20222022Новикова М.В., Виролайн К.Э., Нефедов А.Д., Успенская М.В.Novikova M.V., Viroline K.E., Nefyodov A.D., Uspenskaya M.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/185

In the modern world, shelf life extension of foods with a possibility of controlling their freshness and quality in real time is gaining increasing importance. To solve this task, the development of pH-sensitive films based on edible biopolymers with addition of anthocyans as a color indicator can be proposed. For this experiment, sodium caseinate/ agar-agar biocomposite films with different content of anthocyans from black carrot (Scorconera hispanica) in a range of 0 to 15 mass% in increments of 5 mass% were prepared. It was established that the anthocyan content did not affect the thickness and moisture content of the films; however, it significantly reduced their moisture absorption and transparence. Water vapor permeability of the biocomposite films increased with an increase in the content of the aqueous extract of anthocyans from black carrot, which can be linked with the formation of pores and microcracks in the biocomposite matrix. All films with anthocyans showed changes in color depending on the environmental pH, which intensities depended on the anthocyan content. Edible films based on the mixture of sodium caseinate and agar-agar can potentially be used in the food industry to determine freshness of foods, which spoilage results in pH changes.

В современном мире все большее значение приобретает продление срока годности продуктов питания с возможностью контроля их свежести и качества в режиме реального времени. Для решения этой задачи может быть предложена разработка рН-чувствительных пленок на основе съедобных биополимеров с добавкой антоцианов в качестве цветового индикатора. Для проведения данного исследования были приготовлены пленки биокомпозита казеинат натрия/агар-агар с различным содержанием антоцианов черной моркови (Scorconera hispanica) 0–15 масс.% с шагом 5 масс.%. Было установлено, что содержание антоцианов не влияет на толщину и влагосодержание пленок, однако значительно снижает их влагопоглощение и прозрачность. Паропроницаемость пленок биокомпозита возросла с увеличением содержания водного экстракта антоцианов черной моркови, что может быть связано с образованием пор и микротрещин в матрице биокомпозита. Все пленки с антоцианами показали изменение цвета в зависимости от рН среды, интенсивность которого зависела от содержания антоцианов. Съедобные пленки на основе смеси казеината натрия и агар-агара потенциально могут быть использованы в пищевой промышленности для определения свежести продуктов, в результате порчи которых происходит изменение рН.

съедобные пленкиконтроль качестваказеинат натрияагар-агарантоцианы черной моркови (Scorconera hispanica)edible filmsquality controlsodium caseinateagar-agaranthocyans of black carrot (Scorconera hispanica)Статья подготовлена в рамках выполнения исследований по государственному заданию № FGUS2022–0017 Федерального научного центра пищевых систем им. В. М. Горбатова Российской академии наук.The article was published as part of the research topic No. FGUS2022–0017 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.ReferencesAlizadeh-Sani, M., Mohammadian, E., Rhim, J.-W., Jafari, S.M. (2020). pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety. Trends in Food Science and Technology, 105, 93–144. https://doi.org/10.1016/j.tifs.2020.08.014Alizadeh-Sani, M., Mohammadian, E., Rhim, J.-W., Jafari, S.M. 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The authors declare that there are no conflicts of interest present.