Effects of different white nanomaterials on pH response ability and physicochemical performance of anthocyanin-loaded carboxymethyl cellulose-polyvinyl alcohol films.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-12-28 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102137

Yuqian Li, Xue Yang, Yunfei Zou, Huixuan Zhang, Ying Zhou, Qiujin Zhu, Yuanyuan Liu, Zhengcong Wang

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引用次数: 0

Abstract

The anthocyanin-loaded films based on natural polymers as pH-responsive indicator are widely applied in the food preservation. However, the low mechanical strength and storage stability limited their practical application, there is an urgent demand to improve the performance of anthocyanin-loaded films. In order to avoid affecting the color indication of anthocyanins, we explored the effect of eight kinds of white nanomaterials on improving the performance of films. The results revealed that some nanomaterials showed capability in improving the polymer molecular interactions and enhancement in mechanical properties, barrier ability, and antioxidant activity. However, nanomaterials containing Zn was not suitable for anthocyanin-loaded film modification, because it could destroy the pH responsiveness of anthocyanin. The nano Al₂O₃ could increase the sensitivity of anthocyanin-loaded film in pH-response, which achieved the highest performance score during pork storage. This investigation will provide theoretical support for the development of more optimized pH-responsive anthocyanin-loaded films in the future.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.