Dual-responsive gelatin/fucoidan-based membrane with colorimetric and control-released performance for meat freshness monitoring and preservation

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-03-28 DOI:10.1016/j.fpsl.2025.101491

Linlin Li , Haoran Wang , Yimeng Zhang , Wei Ji , Minmin Chen , Baocai Xu , Hualin Wang

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引用次数: 0

Abstract

Food packaging combined with active and intelligent properties plays an essential role in minimizing food waste and guaranteeing food quality. Herein, we developed a colorimetric and control-released dual-responsive nanofiber membrane (GF-AE-LI) with gelatin/fucoidan (GA/FU, i.e., GF) as matrix, aloe-emodin (AE) as indicator and limonene (LI) as antibacterial entity by electrospinning. The results exhibited that an appropriate combination of GA and FU based on the electrostatic interaction was conducive to constructing a carrier of GF in response to an alkaline atmosphere. The AE and LI were encapsulated in GF nanofibers with high efficiency and well-kept structure. Moreover, the membrane was capable of pH-controlled release of LI by a non-Fickian diffusion mechanism and strong antibacterial effects against Staphylococcus aureus and Escherichia coli. Furthermore, the membrane can effectively extend the shelf life of chicken breast meat by 2 d, and its pH-colorimetric changes were highly correlated with the spoilage indices (Pearson′s r = 0.9554), demonstrating the potential of GF-AE-LI toward simultaneously freshness monitoring and preservation of food.

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具有比色和控释性能的明胶/岩藻胶基双响应膜用于肉类新鲜度监测和保存

结合了主动和智能特性的食品包装在减少食品浪费和保证食品质量方面起着至关重要的作用。本文以明胶/褐藻聚糖（GA/FU，即GF）为基质，芦荟大黄素（AE）为指示剂，柠檬烯（LI）为抗菌实体，采用静电纺丝法制备了一种比色和控释双响应纳米纤维膜（GF-AE-LI）。结果表明，基于静电相互作用的GA和FU的适当组合有利于构建对碱性气氛响应的GF载体。AE和LI包封在GF纳米纤维中，效率高，结构保持良好。此外，该膜能够通过非菲克扩散机制在ph控制下释放LI，对金黄色葡萄球菌和大肠杆菌具有较强的抗菌作用。此外，该膜可以有效延长鸡胸肉的保质期2 d，其ph比色变化与腐败指数高度相关（Pearson 's r = 0.9554），表明GF-AE-LI在同时监测食品新鲜度和保存方面的潜力。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.