テーマ

鮮度保持

研究機関名

Department of Food Science, National Taiwan Ocean University

代表者名

Min-Lang Tsai

発表概要文

The high protein content foods such as fish, shrimp, meat, milk, etc., will produce alkaline components when they deteriorate, causing the pH of food system to rise. Anthocyanins are natural pigments in many fruits and vegetables, and their color changes are sensitive to pH values, making anthocyanins useful in smart packaging materials that can visually observe food spoilage. Our laboratory has been developing this technology for many years and has developed gellan gum/purple sweet potato film, marine polysaccharides/purple cauliflower extract film, gellan gum/soybean protein isolate/Clitoria ternatea extract film, chitosan/chitin nanocrystals/purple sweet potato film, and so on. The anthocyanins are added to these composite films, which color changes are sensitive to pH value, making it easy to observe the deterioration of food with the naked eyes. In addition, the mechanical properties of the packaging films are improved due to the interaction between anthocyanins and biopolymers. Further, the antioxidant properties of the food systems are enhanced because the anthocyanins have superior antioxidant activity.