{"title":"A Chitosan-Based Dual-Functional Packaging Film Integrated Carbon Dots with Enhanced pH Sensing Ability for Fish Freshness Monitoring and Maintenance","authors":"Shirui Hu, Wu Feng, Hongcheng Jiang, Jiaping Chen","doi":"10.1007/s11947-024-03664-x","DOIUrl":null,"url":null,"abstract":"<div><p>Research into novel functional packaging materials can address the issues of food waste and food-borne illness caused by food spoilage. In this study, carbon dots (CDs) with good biocompatibility were prepared using a hydrothermal method and integrated with chitosan (CS) and purple potato anthocyanin (PPA) to manufacture a range of functional composite films for fish preservation. The introduction of CDs improved their mechanical properties, water resistance ability, and UV block performance, which were beneficial for the protection of foods. In contrast to pure CS film, the developed CS/PPA/CDs film exhibited high scavenging capacity against ABTS• (~ 87.99%) and DPPH• (~ 44.07%) and effectively inhibited the growth of <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. Notably, with the addition of 0.5 wt.% CDs, the pH sensing rate and color change of the film were more pronounced. In the preservation of fish, the CS/PPA/CDs film displayed lower weight loss, pH, TVB-N, and TVC values than CS film, confirming the effectiveness of the prepared film in controlling food contamination. Additionally, the intelligent film extended the shelf-life of fish and provided a reliable indication of fish freshness by a visual color change from purplish red to blue. This work constructs a new strategy for monitoring and maintaining fish freshness.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 4","pages":"3484 - 3503"},"PeriodicalIF":5.3000,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11947-024-03664-x","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Research into novel functional packaging materials can address the issues of food waste and food-borne illness caused by food spoilage. In this study, carbon dots (CDs) with good biocompatibility were prepared using a hydrothermal method and integrated with chitosan (CS) and purple potato anthocyanin (PPA) to manufacture a range of functional composite films for fish preservation. The introduction of CDs improved their mechanical properties, water resistance ability, and UV block performance, which were beneficial for the protection of foods. In contrast to pure CS film, the developed CS/PPA/CDs film exhibited high scavenging capacity against ABTS• (~ 87.99%) and DPPH• (~ 44.07%) and effectively inhibited the growth of Escherichia coli and Staphylococcus aureus. Notably, with the addition of 0.5 wt.% CDs, the pH sensing rate and color change of the film were more pronounced. In the preservation of fish, the CS/PPA/CDs film displayed lower weight loss, pH, TVB-N, and TVC values than CS film, confirming the effectiveness of the prepared film in controlling food contamination. Additionally, the intelligent film extended the shelf-life of fish and provided a reliable indication of fish freshness by a visual color change from purplish red to blue. This work constructs a new strategy for monitoring and maintaining fish freshness.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.