Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness
Green electrospinning for the production of freshness-indicating labels, employing entirely natural biopolymers and pigments, holds significance in the development of intelligent food packaging. This study aimed to prepare zein (Z) fibrous film (FF) incorporated with varying concentrations of anthoc...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000094 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823856667142389760 |
|---|---|
| author | Jun Wang Wenpeng Zhao Dongli Qin Hongyan Shan Xiaoman Zhu Lilan Chen Ying Liu Songnan Li |
| author_facet | Jun Wang Wenpeng Zhao Dongli Qin Hongyan Shan Xiaoman Zhu Lilan Chen Ying Liu Songnan Li |
| author_sort | Jun Wang |
| collection | DOAJ |
| description | Green electrospinning for the production of freshness-indicating labels, employing entirely natural biopolymers and pigments, holds significance in the development of intelligent food packaging. This study aimed to prepare zein (Z) fibrous film (FF) incorporated with varying concentrations of anthocyanin (A; 0–0.5 %) through green electrospinning. Furthermore, we evaluated their structural characteristics, functional properties, and color responsiveness to ammonia. With an increase in A concentration from 0 % to 0.5 %, the average thickness and fiber diameter of the electrospun Z-FF increased from 68.6 μm to 102.0 μm and from 582.1 nm to 690.7 nm, respectively. At A concentration of 0.2 %, the A content and loading efficiency of electrospun ZA-FF exhibited the most optimal values (6.8 mg/g and 39.4 %). Surface hydrophobicity, thermodynamic properties, and mechanical characteristics of ZA-FF were significantly improved, attributable to changes in their secondary and crystal structures from the interaction of Z and A. In the ammonia color-responsiveness test, an obvious color change with ΔE values of 13.1 and 20.0 was observed for Z-FF incorporated with A at concentrations of 0.2 % and 0.5 %, respectively. This study provides novel insights into the development of Z-based freshness-indicating labels via green electrospinning for intelligent food packaging, especially in livestock and marine products. |
| format | Article |
| id | doaj-art-64cdd8ef250c4fd7aadaf4b2ff371128 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-64cdd8ef250c4fd7aadaf4b2ff3711282025-02-12T05:32:18ZengElsevierFood Chemistry: X2590-15752025-01-0125102163Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsivenessJun Wang0Wenpeng Zhao1Dongli Qin2Hongyan Shan3Xiaoman Zhu4Lilan Chen5Ying Liu6Songnan Li7State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, ChinaSchool of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China; Institutes of Sichuan Cuisine Development and Dietary Culture, Sichuan Tourism University, Chengdu 610100, ChinaSchool of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, ChinaSchool of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, ChinaState Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaInstitutes of Sichuan Cuisine Development and Dietary Culture, Sichuan Tourism University, Chengdu 610100, ChinaState Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; Corresponding authors.Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China; Corresponding authors.Green electrospinning for the production of freshness-indicating labels, employing entirely natural biopolymers and pigments, holds significance in the development of intelligent food packaging. This study aimed to prepare zein (Z) fibrous film (FF) incorporated with varying concentrations of anthocyanin (A; 0–0.5 %) through green electrospinning. Furthermore, we evaluated their structural characteristics, functional properties, and color responsiveness to ammonia. With an increase in A concentration from 0 % to 0.5 %, the average thickness and fiber diameter of the electrospun Z-FF increased from 68.6 μm to 102.0 μm and from 582.1 nm to 690.7 nm, respectively. At A concentration of 0.2 %, the A content and loading efficiency of electrospun ZA-FF exhibited the most optimal values (6.8 mg/g and 39.4 %). Surface hydrophobicity, thermodynamic properties, and mechanical characteristics of ZA-FF were significantly improved, attributable to changes in their secondary and crystal structures from the interaction of Z and A. In the ammonia color-responsiveness test, an obvious color change with ΔE values of 13.1 and 20.0 was observed for Z-FF incorporated with A at concentrations of 0.2 % and 0.5 %, respectively. This study provides novel insights into the development of Z-based freshness-indicating labels via green electrospinning for intelligent food packaging, especially in livestock and marine products.http://www.sciencedirect.com/science/article/pii/S2590157525000094Freshness-indicating labelGreen electrospinningFibrous filmColor-responsivenessIntelligent food packaging |
| spellingShingle | Jun Wang Wenpeng Zhao Dongli Qin Hongyan Shan Xiaoman Zhu Lilan Chen Ying Liu Songnan Li Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness Food Chemistry: X Freshness-indicating label Green electrospinning Fibrous film Color-responsiveness Intelligent food packaging |
| title | Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness |
| title_full | Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness |
| title_fullStr | Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness |
| title_full_unstemmed | Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness |
| title_short | Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness |
| title_sort | incorporation of anthocyanin into zein nanofibrous films by electrospinning structural characterization functional properties and ammonia color responsiveness |
| topic | Freshness-indicating label Green electrospinning Fibrous film Color-responsiveness Intelligent food packaging |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000094 |
| work_keys_str_mv | AT junwang incorporationofanthocyaninintozeinnanofibrousfilmsbyelectrospinningstructuralcharacterizationfunctionalpropertiesandammoniacolorresponsiveness AT wenpengzhao incorporationofanthocyaninintozeinnanofibrousfilmsbyelectrospinningstructuralcharacterizationfunctionalpropertiesandammoniacolorresponsiveness AT dongliqin incorporationofanthocyaninintozeinnanofibrousfilmsbyelectrospinningstructuralcharacterizationfunctionalpropertiesandammoniacolorresponsiveness AT hongyanshan incorporationofanthocyaninintozeinnanofibrousfilmsbyelectrospinningstructuralcharacterizationfunctionalpropertiesandammoniacolorresponsiveness AT xiaomanzhu incorporationofanthocyaninintozeinnanofibrousfilmsbyelectrospinningstructuralcharacterizationfunctionalpropertiesandammoniacolorresponsiveness AT lilanchen incorporationofanthocyaninintozeinnanofibrousfilmsbyelectrospinningstructuralcharacterizationfunctionalpropertiesandammoniacolorresponsiveness AT yingliu incorporationofanthocyaninintozeinnanofibrousfilmsbyelectrospinningstructuralcharacterizationfunctionalpropertiesandammoniacolorresponsiveness AT songnanli incorporationofanthocyaninintozeinnanofibrousfilmsbyelectrospinningstructuralcharacterizationfunctionalpropertiesandammoniacolorresponsiveness |