pН-sensitive edible films based on the sodium caseinate/agaragar biocomposite
https://doi.org/10.21323/2618-9771-2022-5-3-271-277
Abstract
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.
Keywords
edible films,
quality control,
sodium caseinate,
agar-agar,
anthocyans of black carrot (Scorconera hispanica)
Supporting agencies: 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.
About the Authors
M. V. Novikova
All-Russian Research Institute for Food Additives
Russian Federation
Russian Federation
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
K. E. Viroline
ITMO University
Russian Federation
Russian Federation
Ksenia E. Viroline, Student, Center for Chemical Engineering
49, Kronverksky pr., 191014, St. Petersburg
Tel.: +7–812–232–37–74
A. D. Nefyodov
ITMO University
Russian Federation
Russian Federation
Andrey D. Nefyodov, Student, Center for Chemical Engineering
49, Kronverksky pr., 191014, St. Petersburg
Tel.: +7–812–232–37–74
M. V. Uspenskaya
ITMO University
Russian Federation
Russian Federation
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
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Review
For citations:
Novikova M.V., Viroline K.E., Nefyodov A.D., Uspenskaya M.V. pН-sensitive edible films based on the sodium caseinate/agaragar biocomposite. Food systems. 2022;5(3):271-277. (In Russ.) https://doi.org/10.21323/2618-9771-2022-5-3-271-277
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