Self-healing carboxymethyl chitosan hydrogel with anthocyanin for monitoring the spoilage of flesh foods

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-24 DOI:10.1016/j.foodhyd.2025.111270

Fuyuan Ding , Lin Fu , Xiaowei Huang , Jiyong Shi , Megan Povey , Xiaobo Zou

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Abstract

Self-healing hydrogels prepared with biopolymers have been widely applied in various engineering fields. In this study, the carboxymethyl chitosan (CMC) hydrogels were fabricated through crosslinking with oxidized alginate (ADA), which can be applied in smart food packaging fields. The concentration of oxidized alginate has greatest impact on the physicochemical properties of the hydrogels. Due to the dynamic properties of Schiff base linkages and hydrogen bonds, the hydrogel demonstrated self-healing. Higher concentrations of oxidized alginate result in weaker self-healing ability of the hydrogels. The self-healing properties endowed the hydrogel with 3D printable capacity. The anthocyanin (An) in the hydrogel exhibited a color change when exposed to acidic and basic gases, making the hydrogel potentially useful for smart indicators. These intelligent indicators can be used to detect the freshness of chicken, pork and fish. In addition, the hydrogel showed excellent biodegradable properties and can be degraded in lake, soil and simulated seawater. The self-healing, biodegradable and pH sensitive hydrogels has the potential to be applied in smart food packaging.

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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.