Preparation, structural characterization, and performance analysis of polyvinyl alcohol/fish gelatin/solanum nigrum anthocyanin composite film

Authors

OUYANG Lanlan, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, Hunan 410114, China
DENG Na, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavored Compound Seasoning for Chain Catering, Changsha, Hunan 410023, China
YIN Shixian, Pingjiang Jinzai Food Co., Ltd., Yueyang, Hunan 414517, China
RONG Zhixing, Pingjiang Jinzai Food Co., Ltd., Yueyang, Hunan 414517, China
WANG Jianhui, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Prepared Dishes, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavored Compound Seasoning for Chain Catering, Changsha, Hunan 410023, ChinaFollow

Corresponding Author(s)

王建辉（1980—），男，长沙理工大学教授，博士。E-mail：wangjh0909@163.com

Abstract

Objective: Screening of polyvinyl alcohol-fish gelatin-solanum nigrum anthocyanin （PVA/FG-SNA） composite packaging film with optimal structure and properties. Methods: Optimizing the fabrication process of films through orthogonal tests, and using thickness, moisture content, water vapor permeability （WVP）, tensile strength （TS）, elongation at break （EB）, Fourier infrared spectroscopy （FTIR）, X-diffraction （XRD）, scanning electron microscopy （SEM）, and thermogravimetric （TG） analysis to explore the effects of SNAs with different mass fractions on the properties and microstructures of PVA-FG film; In addition, the pH color response and NH₃ sensitivity of the PVA/FG-SNA composite film were monitored. Results: When the mass ratio of PVA-to-FG, heating temperature and time were 60∶40, 95 ℃, and 1.5 h, respectively. The water solubility and WVP of the PVA-FG film were （36.03±2.63）%, and 2.91×10^-4 g·mm/（m²·h·Pa）, separately. With the increment of SNA dosage, the thickness, moisture content, WVP, and EB of the PVA-FG film also increased. When the mass fraction of SNA was 0.2%, the thickness, moisture content, WVP, TS, and EB of the composite film were （0.07±0.01） mm, （11.09±0.25）%, 5.45×10^-4 g·mm/（m²·h·Pa）, （21.12±1.07） MPa, and （373.77±8.59）%, respectively. At the same time the composite film had good compatibility among its components. In addition, the PVA/FG-0.2% SNA film showed good color response under NH₃ atmosphere conditions, which could be used as a pH-indicating film. Conclusion: This article optimized the water resistance of the PVA-FG composite base film. The hydrophobic and mechanical properties of the PVA-FG composite base film are negatively correlated with the amount of SNA dosage, and SNA can significantly enhance the pH and NH₃ sensitivity of the film.

Publication Date

5-21-2024

First Page

90

Last Page

99

DOI

10.13652/j.spjx.1003.5788.2024.80238

Recommended Citation

Lanlan, OUYANG; Na, DENG; Shixian, YIN; Zhixing, RONG; and Jianhui, WANG (2024) "Preparation, structural characterization, and performance analysis of polyvinyl alcohol/fish gelatin/solanum nigrum anthocyanin composite film," Food and Machinery: Vol. 40: Iss. 4, Article 15.
DOI: 10.13652/j.spjx.1003.5788.2024.80238
Available at: https://www.ifoodmm.cn/journal/vol40/iss4/15

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