Intelligent and active films with thymol and red cabbage anthocyanin for advanced fish packaging

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-08-15 DOI:10.1007/s10068-024-01662-5

Abderrahim Bouftou, Kaoutar Aghmih, Doha Belfadil, Fatima Lakhdar, Said Gmouh, Sanaa Majid

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Abstract

The objective of this study was to produce new active and intelligent high performance colorimetric films based on cellulose acetate (CA), and to evaluate the synergistic effect of thymol (THY) and anthocyanin (ANT). The colour films showed significant reactivity to pH change, and the films became thicker in the presence of glycerol (0.200 ± 0.05). FTIR and SEM images showed a homogeneous distribution and new interactions created between THY, ANT and CA, which modified the thermal properties. This behaviour was also confirmed by XRD analysis, which showed a reduction in film crystallinity with increasing anthocyanin concentration. In addition, the incorporation of ANT improved the mechanical properties by reducing the tensile strength (0.075 ± 0.021 MPa), the biodegradability of the films in the soil after 60 days and also the water vapor transmission rate (14.81 g mm⁻² h⁻¹). The films showed synergistic antibacterial activity and the application trials showed colour changes that were highly visible to the naked eye, with the deterioration of the fish, suggesting a promising application for these films as an indicator of fish freshness.

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含有百里酚和红甘蓝花青素的智能活性薄膜用于高级鱼类包装

本研究旨在生产基于醋酸纤维素（CA）的新型活性智能高性能比色薄膜，并评估百里酚（THY）和花青素（ANT）的协同效应。彩色薄膜对 pH 值的变化有明显的反应性，在甘油（0.200 ± 0.05）的存在下，薄膜变得更厚。傅立叶变换红外光谱（FTIR）和扫描电子显微镜（SEM）图像显示，THY、ANT 和 CA 之间分布均匀，并产生了新的相互作用，从而改变了热性能。XRD 分析也证实了这一行为，该分析表明，随着花青素浓度的增加，薄膜结晶度降低。此外，ANT 的加入改善了薄膜的机械性能，降低了拉伸强度（0.075 ± 0.021 兆帕）、60 天后薄膜在土壤中的生物降解性以及水蒸气透过率（14.81 克毫米-2 小时-1）。薄膜显示出协同抗菌活性，应用试验显示出肉眼高度可见的颜色变化，以及鱼类的变质，这表明这些薄膜作为鱼类新鲜度指标的应用前景广阔。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.