Research Article
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Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract

Year 2018, Volume: 6 Issue: 2, 110 - 128, 24.12.2018

Abstract

A novel and functional Multi-Responsive Hydrogel (MRH) was synthesized form N, N dimethyl acrylamide (DMAAm), gelatin, citric acid (CA) and purple cabbage extract (PCE) to be utilized as smart food packaging material. The MRH, which was p(Gelatin-co-DMAAm)/CA-PCE, was synthesized through redox polymerization technique as film form in petri dishes. Mechanical and water resistances of the MRH was improved by addition of citric acid and N, N, methylenebisacrylamide (MBA) as cross linker. PCE was added to the reaction mixture to obtain antimicrobial, antioxidant and anthocyanin properties. Dynamic and Mechanical Analyzer (DMA), Thermo Gravimetric Analyzer (TGA), Fourier Transform Infrared Spectroscopy (FT-IR) and Scanning Electron Microscopy (SEM) were used for the characterizations. FT-IR revealed the existence of bonding between the functional group of PCE and Gelatin, carbonyl groups of DMAAm and carboxylic acid groups of CA. TGA result represented that MRH was stable up to 527°C. SEM results were proved that PCE improved the thermal stability, flexibility and durability as well as pH sensibility of the MRH. Antimicrobial activity of MRH was observed when it tested against Escherichia coli(ATCC 8739), Bacillus subtilis(ATCC 6633) and Staphylococcus aureus (ATCC 6538). Additionally, total antioxidant and anthocyanin activities of MRH were studied at different pH values for monitoring the color change. Furthermore, MRH was applied to the real samples such as whole pasteurized milk and chicken. It exhibited good color indication and antimicrobial activity on pasteurized whole milk and chicken. It was concluded that MRH was a significant candidate to be used in food packaging.

References

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  • [2] Yam KL, Takhistov PT, Miltz J. Intelligent packaging: concepts and applications. Journal of Food Science 2005; 70: R1-10.
  • [3] Marsh K, Bugusu B. Food packaging—roles, materials and environmental issues. Journal of Food Science 2007; 72: 39-55.
  • [4] Robertson GL. Food Packaging and Shelf Life. New York, CRC Press, 2010.
  • [5] Bot A, van Amerongen IA, Groot RD, Hoekstra NL, Agterof WG. Large deformation rheology of gelatin gels. Polymer Gels and Networks 1996; 4: 189-227.
  • [6] Ghanbarzadeh B, Almasi H, Entezami AA. Entezami. Improving the barrier and mechanical properties of corn starch-based edible films: Effect of citric acid and carboxymethyl cellulose. Industrial Crops and Products 2011; 33: 229-235.
  • [7] Xiao C, Huimin Z, Chen Q. Study on antibacterial activity of purple cabbage extract. Journal of Food Engineering and Technology 2015; 4: 13-16.
  • [8] Heredia FJ, Francia-Aricha EM, Rivas-Gonzalo JC, Vicario IM, Santos-Buelga C. Chromatic characterization of anthocyanins from red grapes—I, pH effect. Food Chemistry 1998; 63: 491-498.
  • [9] Bobelyn E, Hertog ML, Nicolaï BM. Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain. Postharvest Biology and Technology 2006; 42: 104-114.
  • [10] Abou-Arab AA, Abu-Salem FM, Abou-Arab EA. Physico-chemical properties of natural pigments (anthocyanin) extracted from Roselle calyces (Hibiscus subdariffa). Journal of American Science 2011; 7: 445-456.
  • [11] Hurtado NH, Morales AL, González-Miret ML, Escudero-Gilete ML, Heredia FJ. Color, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.). Food Chemistry 2009; 117: 88-93.
  • [12] Giusti MM, Wrolstad RE. Characterization and measurement of anthocyanins by UV‐visible spectroscopy, in R.E. Wrolstad (Eds) Current protocols in food analytical chemistry. Current Protocols in Food Analytical Chemistry New York, John Wiley, 2001; F1.2.1-F1.2.13
  • [13] Chigurupati N, Saiki L, Gayser C, Dash AK. Evaluation of red cabbage dye as a potential natural color for pharmaceutical use. International Journal of Pharmaceutics 2002; 241: 293-299.
  • [14] Zhang Z, Tomlinson MR, Golestanian R, Geoghegan M. The interfacial behaviour of single poly (N, N-dimethylacrylamide) chains as a function of pH. Nanotechnology 2007; 19: 35505-35515.
  • [15] Sahiner M, Alpaslan D, Bitlisli BO. Collagen-based hydrogel films as drug-delivery devices with antimicrobial properties. Polymer Bulletin 2014; 71: 3017-3033.
  • [16] Sahiner N, Alpaslan D. Metal‐ion‐containing ionic liquid hydrogels and their application to hydrogen production. Journal of Applied Polymer Science 2014; 131: 40183-84.
  • [17] Alpaslan D, Sahiner M, Yuceer Y, Akcali A, Aktas N, Sahiner N. Milk hydrogels as nutrient media and survival rate enhancer under cryogenic conditions for different microorganisms. Polymer Bulletin 2016; 12: 3351-3370.
  • [18] I Galaev IY, Mattiasson B. Smart’polymers and what they could do in biotechnology and medicine. Trends in Biotechnology 1999; 17: 335-340.
  • [19] Yayintas OT, Alpaslan D, Karagul Yuceer Y, Yilmaz S, Sahiner N. Chemical composition, antimicrobial, antioxidant and anthocyanin activities of mosses (Cinclidotus fontinaloides (Hedw.) P. Beauv. and Palustriella commutata (Hedw.) Ochyra) gathered from Turkey. Natural Product Research 2017; 1-5.
  • [20] Childs RE, Bardsley WG. The steady-state kinetics of peroxidase with 2, 2′-azino di-(3-ethyl-benzthiazoline-6-sulphonic acid) as chromogen. Biochemical Journal 1975;145 :93-103.
  • [21] Singleton VL, Rossi JA. Colorimetry of total phenolic with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture 1965;19 :144-158.
  • [22] Brouillard R, Delaporte B. Chemistry of anthocyanin pigments, 2. kinetic and thermodynamic study of proton transfer, hydration and tautomeric reactions of malvidin-3-glucoside. Journal of the American Chemical Society 1977; 99: 8461-8468.
  • [23] Ahmadiani N, Robbins RJ, Collins TM, Giusti MM. Giusti, Anthocyanins contents, profiles and color characteristics of red cabbage extracts from different cultivars and maturity stages. Journal of Agricultural and Food Chemistry 2014; 62: 7524-7531.
  • [24] Wrolstad RE, Durst RW, Lee J. Tracking color and pigment changes in anthocyanin products. Trends in Food Science Technology 2005; 16: 423-428.
  • [25] Torskangerpoll K, Andersen ØM. Color stability of anthocyanins in aqueous solutions at various pH values. Food Chemistry 2005; 89: 427-440.
  • [26] Walkowiak-Tomczak D, Czapski J. Color changes of a preparation from red cabbage during storage in a model system. Food Chemistry 2007; 104: 709-714.
  • [27] Lee KY, Rowley JA, Eiselt P, Moy EM, Bouhadir KH, Mooney DJ. Controlling mechanical and swelling properties of alginate hydrogels independently by cross-linker type and cross-linking density. Macromolecules 2000; 33: 4291-4294.
  • [28] Caria G, Alzari V, Monticelli O, Nuvoli D, Kenny JM, Mariani A. Poly (N, N‐dimethyl acrylamide) hydrogels obtained by frontal polymerization. Journal of Polymer Science Part A: Polymer Chemistry 2009; 47: 1422-1428.
  • [29] Bylka W, Matlawska I. Pilewski NA. Natural flavonoids as antimicrobial agents. Journal of the American Nutraceutical Association 2004; 7: 24-31.
  • [30] Boulton R. The copigmentation of anthocyanins and its role in the color of red wine: a critical review. American Journal of Enology and Viticulture 2001; 52: 67-87.
  • [31] Baranac JM, Petranović NA, Dimitrić-Marković JM. Spectrophotometric study of anthocyanin copigmentation reactions. Journal of Agricultural and Food Chemistry 1996; 44: 1333-1336.
  • [32] Menard KP. Dynamic mechanical analysis: a practical introduction, second ed., CRC press, New York 2008.
  • [33] Ayaz FA, Hayırlıoglu-Ayaz S, Alpay-Karaoglu S, Grúz J, Valentová K, Ulrichová J, Strnad M. Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities. Food Chemistry 2008; 107: 19-25.
  • [34] Kilcast D, Subramaniam P. (Eds.). The stability and shelf-life of food. Cambridge CRC press 2000; 1-22.
  • [35] in't Veld JHH. Microbial and biochemical spoilage of foods: an overview. International Journal of Food Microbiology 1996; 33: 1-18.
  • [36] Nica D, Gergen I, Alda Liana MA, Alda S, Gogoasa I, Moigradean Diana BAB, Bordean DM. Comparative assessment of mineral content and antioxidant properties of some cabbage varieties available on Romanian market. Journal of Horticulture, Forestry and Biotechnology 2012; 16: 18-21.
  • [37] Sosnowska D, Redzynia M, Anders B. Antioxidant capacity and content of Brassica oleracea dietary antioxidants. International Journal of Food Science Technology 2006; 41:49-50.
  • [38] Scalzo RL, Genna A, Branca F, Chedin M, Chassaigne H. Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments. Food Chemistry 2008; 107: 136-144.
  • [39] Volden J, Borge GIA, Bengtsson GB, Hansen M, Thygesen IE, Wicklund T. Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Food Chemistry 2008; 109: 595-605.
  • [40] Chen X, Gu Z. Absorption-type optical pH sensitive film based on immobilized purple cabbage pigment. Sensors and Actuators B: Chemical 2013; 178: 207-211.
  • [41] Martínez JA, Melgosa M, Pérez MM, Hita E, Negueruela AL. Note. Visual and instrumental color evaluation in red wines. Revista de Agaroquimica y Tecnologia de Alimentos 2001; 7: 439-444.
  • [42] Gordillo B, Rodríguez-Pulido FJ, Escudero-Gilete ML, González-Miret ML, Heredia FJ. Impact of adding white pomace to red grapes on the phenolic composition and color stability of Syrah wines from a warm climate. Journal of Agricultural and Food Chemistry 2014; 62: 2663-2671.
  • [43] Lee OH, Lee BY. Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresource Technology 2010; 101: 3751-3754.
  • [44] Yoshida CM, Maciel VBV, Mendonça MED, Franco TT. Chitosan biobased and intelligent films: Monitoring pH variations. LWT-Food Science and Technology 2014;55: 83-89.
Year 2018, Volume: 6 Issue: 2, 110 - 128, 24.12.2018

Abstract

References

  • [1] De Jong AR, Boumans H, Slaghek T, Van Veen J, Rijk R, Van Zandvoort M. Active and intelligent packaging for food: Is it the future? Food Additives and Contaminants 2005; 22: 975-979.
  • [2] Yam KL, Takhistov PT, Miltz J. Intelligent packaging: concepts and applications. Journal of Food Science 2005; 70: R1-10.
  • [3] Marsh K, Bugusu B. Food packaging—roles, materials and environmental issues. Journal of Food Science 2007; 72: 39-55.
  • [4] Robertson GL. Food Packaging and Shelf Life. New York, CRC Press, 2010.
  • [5] Bot A, van Amerongen IA, Groot RD, Hoekstra NL, Agterof WG. Large deformation rheology of gelatin gels. Polymer Gels and Networks 1996; 4: 189-227.
  • [6] Ghanbarzadeh B, Almasi H, Entezami AA. Entezami. Improving the barrier and mechanical properties of corn starch-based edible films: Effect of citric acid and carboxymethyl cellulose. Industrial Crops and Products 2011; 33: 229-235.
  • [7] Xiao C, Huimin Z, Chen Q. Study on antibacterial activity of purple cabbage extract. Journal of Food Engineering and Technology 2015; 4: 13-16.
  • [8] Heredia FJ, Francia-Aricha EM, Rivas-Gonzalo JC, Vicario IM, Santos-Buelga C. Chromatic characterization of anthocyanins from red grapes—I, pH effect. Food Chemistry 1998; 63: 491-498.
  • [9] Bobelyn E, Hertog ML, Nicolaï BM. Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain. Postharvest Biology and Technology 2006; 42: 104-114.
  • [10] Abou-Arab AA, Abu-Salem FM, Abou-Arab EA. Physico-chemical properties of natural pigments (anthocyanin) extracted from Roselle calyces (Hibiscus subdariffa). Journal of American Science 2011; 7: 445-456.
  • [11] Hurtado NH, Morales AL, González-Miret ML, Escudero-Gilete ML, Heredia FJ. Color, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.). Food Chemistry 2009; 117: 88-93.
  • [12] Giusti MM, Wrolstad RE. Characterization and measurement of anthocyanins by UV‐visible spectroscopy, in R.E. Wrolstad (Eds) Current protocols in food analytical chemistry. Current Protocols in Food Analytical Chemistry New York, John Wiley, 2001; F1.2.1-F1.2.13
  • [13] Chigurupati N, Saiki L, Gayser C, Dash AK. Evaluation of red cabbage dye as a potential natural color for pharmaceutical use. International Journal of Pharmaceutics 2002; 241: 293-299.
  • [14] Zhang Z, Tomlinson MR, Golestanian R, Geoghegan M. The interfacial behaviour of single poly (N, N-dimethylacrylamide) chains as a function of pH. Nanotechnology 2007; 19: 35505-35515.
  • [15] Sahiner M, Alpaslan D, Bitlisli BO. Collagen-based hydrogel films as drug-delivery devices with antimicrobial properties. Polymer Bulletin 2014; 71: 3017-3033.
  • [16] Sahiner N, Alpaslan D. Metal‐ion‐containing ionic liquid hydrogels and their application to hydrogen production. Journal of Applied Polymer Science 2014; 131: 40183-84.
  • [17] Alpaslan D, Sahiner M, Yuceer Y, Akcali A, Aktas N, Sahiner N. Milk hydrogels as nutrient media and survival rate enhancer under cryogenic conditions for different microorganisms. Polymer Bulletin 2016; 12: 3351-3370.
  • [18] I Galaev IY, Mattiasson B. Smart’polymers and what they could do in biotechnology and medicine. Trends in Biotechnology 1999; 17: 335-340.
  • [19] Yayintas OT, Alpaslan D, Karagul Yuceer Y, Yilmaz S, Sahiner N. Chemical composition, antimicrobial, antioxidant and anthocyanin activities of mosses (Cinclidotus fontinaloides (Hedw.) P. Beauv. and Palustriella commutata (Hedw.) Ochyra) gathered from Turkey. Natural Product Research 2017; 1-5.
  • [20] Childs RE, Bardsley WG. The steady-state kinetics of peroxidase with 2, 2′-azino di-(3-ethyl-benzthiazoline-6-sulphonic acid) as chromogen. Biochemical Journal 1975;145 :93-103.
  • [21] Singleton VL, Rossi JA. Colorimetry of total phenolic with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture 1965;19 :144-158.
  • [22] Brouillard R, Delaporte B. Chemistry of anthocyanin pigments, 2. kinetic and thermodynamic study of proton transfer, hydration and tautomeric reactions of malvidin-3-glucoside. Journal of the American Chemical Society 1977; 99: 8461-8468.
  • [23] Ahmadiani N, Robbins RJ, Collins TM, Giusti MM. Giusti, Anthocyanins contents, profiles and color characteristics of red cabbage extracts from different cultivars and maturity stages. Journal of Agricultural and Food Chemistry 2014; 62: 7524-7531.
  • [24] Wrolstad RE, Durst RW, Lee J. Tracking color and pigment changes in anthocyanin products. Trends in Food Science Technology 2005; 16: 423-428.
  • [25] Torskangerpoll K, Andersen ØM. Color stability of anthocyanins in aqueous solutions at various pH values. Food Chemistry 2005; 89: 427-440.
  • [26] Walkowiak-Tomczak D, Czapski J. Color changes of a preparation from red cabbage during storage in a model system. Food Chemistry 2007; 104: 709-714.
  • [27] Lee KY, Rowley JA, Eiselt P, Moy EM, Bouhadir KH, Mooney DJ. Controlling mechanical and swelling properties of alginate hydrogels independently by cross-linker type and cross-linking density. Macromolecules 2000; 33: 4291-4294.
  • [28] Caria G, Alzari V, Monticelli O, Nuvoli D, Kenny JM, Mariani A. Poly (N, N‐dimethyl acrylamide) hydrogels obtained by frontal polymerization. Journal of Polymer Science Part A: Polymer Chemistry 2009; 47: 1422-1428.
  • [29] Bylka W, Matlawska I. Pilewski NA. Natural flavonoids as antimicrobial agents. Journal of the American Nutraceutical Association 2004; 7: 24-31.
  • [30] Boulton R. The copigmentation of anthocyanins and its role in the color of red wine: a critical review. American Journal of Enology and Viticulture 2001; 52: 67-87.
  • [31] Baranac JM, Petranović NA, Dimitrić-Marković JM. Spectrophotometric study of anthocyanin copigmentation reactions. Journal of Agricultural and Food Chemistry 1996; 44: 1333-1336.
  • [32] Menard KP. Dynamic mechanical analysis: a practical introduction, second ed., CRC press, New York 2008.
  • [33] Ayaz FA, Hayırlıoglu-Ayaz S, Alpay-Karaoglu S, Grúz J, Valentová K, Ulrichová J, Strnad M. Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities. Food Chemistry 2008; 107: 19-25.
  • [34] Kilcast D, Subramaniam P. (Eds.). The stability and shelf-life of food. Cambridge CRC press 2000; 1-22.
  • [35] in't Veld JHH. Microbial and biochemical spoilage of foods: an overview. International Journal of Food Microbiology 1996; 33: 1-18.
  • [36] Nica D, Gergen I, Alda Liana MA, Alda S, Gogoasa I, Moigradean Diana BAB, Bordean DM. Comparative assessment of mineral content and antioxidant properties of some cabbage varieties available on Romanian market. Journal of Horticulture, Forestry and Biotechnology 2012; 16: 18-21.
  • [37] Sosnowska D, Redzynia M, Anders B. Antioxidant capacity and content of Brassica oleracea dietary antioxidants. International Journal of Food Science Technology 2006; 41:49-50.
  • [38] Scalzo RL, Genna A, Branca F, Chedin M, Chassaigne H. Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments. Food Chemistry 2008; 107: 136-144.
  • [39] Volden J, Borge GIA, Bengtsson GB, Hansen M, Thygesen IE, Wicklund T. Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Food Chemistry 2008; 109: 595-605.
  • [40] Chen X, Gu Z. Absorption-type optical pH sensitive film based on immobilized purple cabbage pigment. Sensors and Actuators B: Chemical 2013; 178: 207-211.
  • [41] Martínez JA, Melgosa M, Pérez MM, Hita E, Negueruela AL. Note. Visual and instrumental color evaluation in red wines. Revista de Agaroquimica y Tecnologia de Alimentos 2001; 7: 439-444.
  • [42] Gordillo B, Rodríguez-Pulido FJ, Escudero-Gilete ML, González-Miret ML, Heredia FJ. Impact of adding white pomace to red grapes on the phenolic composition and color stability of Syrah wines from a warm climate. Journal of Agricultural and Food Chemistry 2014; 62: 2663-2671.
  • [43] Lee OH, Lee BY. Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresource Technology 2010; 101: 3751-3754.
  • [44] Yoshida CM, Maciel VBV, Mendonça MED, Franco TT. Chitosan biobased and intelligent films: Monitoring pH variations. LWT-Food Science and Technology 2014;55: 83-89.
There are 44 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Research Article
Authors

Duygu Alpaslan This is me

Tuba Ersen Dudu

Nahit Aktaş

Publication Date December 24, 2018
Published in Issue Year 2018 Volume: 6 Issue: 2

Cite

APA Alpaslan, D., Ersen Dudu, T., & Aktaş, N. (2018). Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract. MANAS Journal of Engineering, 6(2), 110-128.
AMA Alpaslan D, Ersen Dudu T, Aktaş N. Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract. MJEN. December 2018;6(2):110-128.
Chicago Alpaslan, Duygu, Tuba Ersen Dudu, and Nahit Aktaş. “Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract”. MANAS Journal of Engineering 6, no. 2 (December 2018): 110-28.
EndNote Alpaslan D, Ersen Dudu T, Aktaş N (December 1, 2018) Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract. MANAS Journal of Engineering 6 2 110–128.
IEEE D. Alpaslan, T. Ersen Dudu, and N. Aktaş, “Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract”, MJEN, vol. 6, no. 2, pp. 110–128, 2018.
ISNAD Alpaslan, Duygu et al. “Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract”. MANAS Journal of Engineering 6/2 (December 2018), 110-128.
JAMA Alpaslan D, Ersen Dudu T, Aktaş N. Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract. MJEN. 2018;6:110–128.
MLA Alpaslan, Duygu et al. “Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract”. MANAS Journal of Engineering, vol. 6, no. 2, 2018, pp. 110-28.
Vancouver Alpaslan D, Ersen Dudu T, Aktaş N. Synthesis, Characterization and Modification of Novel Food Packaging Material from Dimethyl acrylamide/Gelatin and Purple Cabbage Extract. MJEN. 2018;6(2):110-28.

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