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Published on: July 2, 2018
High temperature induced stable gelatin-gardenia blue system with hyperchromic effect and its food application in 2D
Hongxia Wang1, Yang Cheng1, Juncheng Zhu2
1State Key Laboratory of Silkworm Genome Biology, College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China.
Abstract:
Gardenia blue could be effectively stabilized by gelatin and could be further enhanced by high-temperature based covalent-crosslinking reaction. The crosslinking reaction between amino acids and genipin promotes the generation of new gardenia blue molecules, facilitates the stable network structure, and improves the thermal stability of gelatin-gardenia blue systems (T1 increased to 90 °C and T2 increased from 310 °C to 315 °C), which is confirmed by UV absorbance, amino acid analysis, TGA, FTIR, XRD, SEM and particle size (774 nm). The treated samples also possess high resistance against acid and alkali chemicals (A/A0 ≈ 1) because of hyperchromic effect, high resistance against UV irradiation (ΔE < 5) due to the compact nanosized matrix, as well as great shear-thinning behavior (n < 1) and thixotropy (96.83 %). Its applications in 2D writing/printing, food functionalization and 3D printing on paper and various food, illustrate high-definition patterns and satisfying colors. Overall, the crosslinked gelatin-gardenia blue based system has potential application in food under high-temperature, acidic, basic or salty conditions, with wide consumption groups and high food industry values.
