Preparation and evaluation of gelatin-based films with colorimetric/fluorescent response, enhanced hydrophobicity and stability for smart fish packaging

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-22 DOI:10.1016/j.foodhyd.2024.110878

Lihua Li , Qianru Su , Qiuhan Zhao , Li Ren , Ke Xu , Qiushuang Wu , Yuting Zhuang , Xin Lü , Li Wang

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引用次数: 0

Abstract

Smart packages based on natural pigment and macromolecular exhibited great potential in fresh meat but were limited by their poor stability and hydrophobic properties. Herein, we designed a stable smart packaging consisting of a series of preservation films (GPEF series) and smart labels (GPEF-C series), through emulsification and polyelectrolyte complexation. Cinnamic acid-chitosan nanoparticles (CC NPs) were used to prepare gallic acid-garlic essential oil W/O/W emulsions (EC) and emulsions loaded with curcumin (EC-Cur). The added emulsions and in-situ generated calcium CaHPO₄ nanoparticles significantly improved the hydrophobicity of films (WCA 111.3°–124.8°). As the emulsion concentration increased, films exhibited significant enhancement in antioxidant activity (50.2%–97.6%), antimicrobial properties (12.4%–99.8% against E. coli, 89.9%–100% against S. aureus) and UV shielding properties (transmittance 0.7%–5.1%). Moreover, these films were environmentally friendly and degraded in soil after 10 days. GPEF-C₃ and GPEF-C₅ showed excellent color and fluorescence stability after 4.5 months, as well as pH response between pH 8–13. Compared with PE, GPE₅F extended the shelf life of fish at 4 °C from 3 days to 5 days, and the color/fluorescence response of GPEF-C₃ exhibited consistency with TVB-N and CFU, which could accurately reflect the freshness of fish in real-time. Smart packaging based on GPE₃F and GPEF-C₃ was a prospective option for preserving and monitoring fresh meat.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.