AU2021106690A4 - METHOD FOR PREPARATION OF ACTIVE pH AND INTELLIGENT PACKAGING IN FOOD PACKING INDUSTRIES - Google Patents
METHOD FOR PREPARATION OF ACTIVE pH AND INTELLIGENT PACKAGING IN FOOD PACKING INDUSTRIES Download PDFInfo
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- AU2021106690A4 AU2021106690A4 AU2021106690A AU2021106690A AU2021106690A4 AU 2021106690 A4 AU2021106690 A4 AU 2021106690A4 AU 2021106690 A AU2021106690 A AU 2021106690A AU 2021106690 A AU2021106690 A AU 2021106690A AU 2021106690 A4 AU2021106690 A4 AU 2021106690A4
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- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 238000009450 smart packaging Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 238000012856 packing Methods 0.000 title description 9
- 229920002451 polyvinyl alcohol Polymers 0.000 claims abstract description 9
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 4
- 229920001661 Chitosan Polymers 0.000 claims abstract description 4
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 4
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 4
- 239000004410 anthocyanin Substances 0.000 claims abstract description 4
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 4
- 238000005266 casting Methods 0.000 claims abstract description 3
- 239000003431 cross linking reagent Substances 0.000 claims abstract description 3
- 239000000017 hydrogel Substances 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000007793 ph indicator Substances 0.000 claims abstract description 3
- -1 poly(vinyl alcohol) Polymers 0.000 claims abstract description 3
- 239000003086 colorant Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000021485 packed food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical class OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 229940072107 ascorbate Drugs 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 238000010668 complexation reaction Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 231100000673 dose–response relationship Toxicity 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- AGBQKNBQESQNJD-UHFFFAOYSA-M lipoate Chemical compound [O-]C(=O)CCCCC1CCSS1 AGBQKNBQESQNJD-UHFFFAOYSA-M 0.000 description 1
- 235000019136 lipoic acid Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012536 packaging technology Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229940067631 phospholipid Drugs 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000004962 physiological condition Effects 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229960002663 thioctic acid Drugs 0.000 description 1
- 150000003573 thiols Chemical class 0.000 description 1
- 229910052723 transition metal Inorganic materials 0.000 description 1
- 150000003624 transition metals Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/02—Packaging agricultural or horticultural products
- B65B25/04—Packaging fruit or vegetables
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
- C08B37/0027—2-Acetamido-2-deoxy-beta-glucans; Derivatives thereof
- C08B37/003—Chitin, i.e. 2-acetamido-2-deoxy-(beta-1,4)-D-glucan or N-acetyl-beta-1,4-D-glucosamine; Chitosan, i.e. deacetylated product of chitin or (beta-1,4)-D-glucosamine; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/15—Heterocyclic compounds having oxygen in the ring
- C08K5/151—Heterocyclic compounds having oxygen in the ring having one oxygen atom in the ring
- C08K5/1545—Six-membered rings
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L29/00—Compositions of homopolymers or copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and at least one being terminated by an alcohol, ether, aldehydo, ketonic, acetal or ketal radical; Compositions of hydrolysed polymers of esters of unsaturated alcohols with saturated carboxylic acids; Compositions of derivatives of such polymers
- C08L29/02—Homopolymers or copolymers of unsaturated alcohols
- C08L29/04—Polyvinyl alcohol; Partially hydrolysed homopolymers or copolymers of esters of unsaturated alcohols with saturated carboxylic acids
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2329/00—Characterised by the use of homopolymers or copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and at least one being terminated by an alcohol, ether, aldehydo, ketonic, acetal, or ketal radical; Hydrolysed polymers of esters of unsaturated alcohols with saturated carboxylic acids; Derivatives of such polymer
- C08J2329/02—Homopolymers or copolymers of unsaturated alcohols
- C08J2329/04—Polyvinyl alcohol; Partially hydrolysed homopolymers or copolymers of esters of unsaturated alcohols with saturated carboxylic acids
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Materials Engineering (AREA)
- Manufacturing & Machinery (AREA)
- Mechanical Engineering (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Agronomy & Crop Science (AREA)
- Wrappers (AREA)
- Packages (AREA)
Abstract
The disclosed a method for preparation of active pH and intelligent smart packaging
in food products, comprising the steps of: casting pH indicative films of poly(vinyl
alcohol)/chitosan/anthocyanin (PVA/CS/ATH) from hydrogels by blending 1% PVA
solution and 1% CS solution in various volume ratios. The ATH extracted from red
.0 cabbage is used as the pH indicator, while sodium tripolyphosphate (STPP) is utilized
as the cross-linking agent to provide better mechanical properties of the cast films.
Description
METHOD FOR PREPARATION OF ACTIVE pH AND INTELLIGENT PACKAGING IN FOOD PACKING INDUSTRIES The present subject matter relates to a field of food packaging technology and more particularly to, a method preparation of active pH and intelligent smart packaging as a quality indicator in packed (Exported) food products. .0 Several factors are attracting new investors to the packaged food sector; Consumer demand for healthy, sustainable and personalized options has helped spark a surge in venture capital firms, incubators and accelerators focused on food and beverage. With the industry's largest and more mature companies seeking new paths to growth, many have established venture funds or incubators in pursuit of this type of .5 innovation. Among the several indicators and sensors measuring freshness utilized in food systems, smart packaging based on natural colors and biodegradable films has lately emerged as an appealing choice for use in food packaging. As the physiological condition of the food changes throughout spoiling, these natural colorants contained '0 in the bio-polymeric film matrix appear to change color, informing the client of the packaged food's consistency and acceptability for ingestion: Non toxicity; Eco friendly, Easy preparation, Biodegradability, low cost, Sustainable, and Pollution-free properties. However, their industrial application faces some challenges, including low water .5 solubility, poor chemical stability, off-odor, dose-dependent activity, inactivation upon complexation with food constituents, etc. Encapsulation, especially nano encapsulation, is a promising strategy to overcome these limitations, providing more stable bioactive ingredients dispersible in different media that are gradually released from capsules into the food matrices and provide a sustained preservation without affecting sensorial scores. The invention may be better understood with reference to the illustrations of embodiments of the invention which: Figures 1 and 2 are diagrammatic view of red cabbage extraction; and Figures 3 and 4 are a synthesis and chemical characteristics of pH indicative film. The present invention relates to a method for method preparation of active pH and intelligent smart packaging for anthocyanin with chitosan Biofilm as a potential quality indicator with increased shelf life of packed and exported food products.
The primary objective of the present invention is to develop an cost effective active pH and intelligent smart packaging as a quality indicator in packed (Exported) food product; and
Another objective of the present invention is provided to a smart packaging works both as a quality indicator and also increases the shelf life of the food material with .0 the biopolymer of a plant extract present in the wrap. Further, the present work will make a new stride in the food packaging sector by the development of this economically affordable and effective material. In accordance with an embodiment of the present subject matter relates to a method for preparation of active pH and intelligent smart packaging in food products, .5 comprising the steps of: casting pH indicative films of poly(vinyl alcohol)/chitosan/anthocyanin (PVA/CS/ATH) from hydrogels by blending 1% PVA solution and 1% CS solution in various volume ratios. The ATH extracted from red cabbage is used as the pH indicator, while sodium tripolyphosphate (STPP) is utilized as the cross-linking agent to provide better mechanical properties of the cast films. O0 Accordingly, the cast films are applied as a food wrap that could be used to monitor visually the quality of the enwrapped food via the color change of the film upon the variation in pH values of the enwrapped food. Further, the indicator i.e. sensor, measuring freshness utilized in food systems, smart packaging based on natural colors and biodegradable films has lately emerged as an appealing choice for use in food packaging. The present work is used in several applications like, food packing industries; potential future product includes all possible improvements under given technological, economic and competitive conditions. Vegetables and fruits packing sector; fish and meat packing, and export in various countries. Possibility of outreach and commercialization: This cost effective smart packing technology will have no barriers for consumers in terms of affordability and usage. This will make our packing reach a substantial position in Indian and Global food packing sector. Based on this project results, technology transfer with collaboration with food industries for commercialization of this product is possible. The major objective under laid is to produce economically cheaper smart packing for companies. The useful role of natural bioactive ingredients in protection of food quality against the lipid oxidation and browning reactions is principally related to their potential for: Scavenging the free radicals, as it is seen for phenolic compounds, phenolipids, ascorbate, a-tocopherol (a-TC), and thiols (glutathione, lipoic acid, phospholipids; (2) Quenching the singlet oxygen, such as role of carotenoids, ascorbic acid, sulfites and bisulfites, and Chelating the transition metals as it can be seen for organic acids, peptides, proteins, phytic acid, and polysaccharides.
Claims (4)
1. A method for preparation of active pH and intelligent smart packaging in food products, comprising the steps of:
casting pH indicative films of poly(vinyl alcohol)/chitosan/anthocyanin (PVA/CS/ATH) from hydrogels by blending 1% PVA solution and 1% CS solution in various volume ratios;
wherein the ATH extracted from red cabbage is used as the pH indicator, while sodium tripolyphosphate (STPP) is utilized as the cross-linking agent to provide better mechanical properties of the cast films.
2. The method can as claimed in claim 1, wherein the cast films are applied as a food wrap that could be used to monitor visually the quality of the enwrapped food via the color change of the film upon the variation in pH values of the enwrapped food.
3. The method can as claimed in claim 1, wherein the indicator measuring freshness utilized in food systems, smart packaging based on natural colors and biodegradable films has lately emerged as an appealing choice for use in food packaging.
4. The method can as claimed in claim 1, wherein the indicator is consisting of a sensor.
Sheet No.: 1/2 24 Aug 2021 2021106690
FIG. 1
FIG. 2
Sheet No.: 2/2 24 Aug 2021 2021106690
FIG. 3
FIG. 4
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021106690A AU2021106690A4 (en) | 2021-08-24 | 2021-08-24 | METHOD FOR PREPARATION OF ACTIVE pH AND INTELLIGENT PACKAGING IN FOOD PACKING INDUSTRIES |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021106690A AU2021106690A4 (en) | 2021-08-24 | 2021-08-24 | METHOD FOR PREPARATION OF ACTIVE pH AND INTELLIGENT PACKAGING IN FOOD PACKING INDUSTRIES |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2021106690A4 true AU2021106690A4 (en) | 2021-12-23 |
Family
ID=78958072
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2021106690A Ceased AU2021106690A4 (en) | 2021-08-24 | 2021-08-24 | METHOD FOR PREPARATION OF ACTIVE pH AND INTELLIGENT PACKAGING IN FOOD PACKING INDUSTRIES |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2021106690A4 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117106213A (en) * | 2023-10-23 | 2023-11-24 | 中国农业科学院农产品加工研究所 | PH responsive controlled release fresh-keeping hydrogel film and preparation method and application thereof |
-
2021
- 2021-08-24 AU AU2021106690A patent/AU2021106690A4/en not_active Ceased
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117106213A (en) * | 2023-10-23 | 2023-11-24 | 中国农业科学院农产品加工研究所 | PH responsive controlled release fresh-keeping hydrogel film and preparation method and application thereof |
| CN117106213B (en) * | 2023-10-23 | 2024-04-02 | 中国农业科学院农产品加工研究所 | PH responsive controlled release fresh-keeping hydrogel film and preparation method and application thereof |
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| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |