Development of a dual-layer collagen film with insulating, antioxidant, antimicrobial, and pH-sensitive properties for the maintenance and visual monitoring of shrimp freshness

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-04 DOI:10.1016/j.foodhyd.2025.111603

Ruimin Ran , Xiaoyun Luo , Dongmei Zhai , Yeqing He , Xin Guo , Linjing He , Guoying Li

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引用次数: 0

Abstract

Accurate temperature control during food transportation is essential, as temperature fluctuations can accelerate bacterial proliferation and fat rancidity. Optimal packaging strategies should, therefore, minimize temperature variability in stored food whilst proactively inhibiting microbial growth, delaying fat rancidity, and enabling real-time freshness monitoring. In this study, a multifunctional bilayer collagen film (COL-OPCD) was prepared by a layer-by-layer deposition technique, consisting of an inner layer with antimicrobial, antioxidant, and pH-sensitive properties (oxidized bilberry extract/Pickering emulsion/collagen) and an outer thermally insulating layer (citric acid-diatomite, CD/collagen). The COL-OPCD film exhibited excellent thermal insulation (thermal diffusivity, 0.131 mm²/s; reflectivity, 64.71 %), antioxidant activity (DPPH radical scavenging, 91.83 %; ABTS radical scavenging, 99.73 %), and antibacterial activity (Escherichia coli inhibition rate, 90.07 %; Staphylococcus aureus inhibition rate, 87.09 %), and allowed real-time monitoring of freshness through visible color changes. It should be emphasized that due to the favorable protection provided by the insulated outer layer, temperature fluctuations inside the package were minimized, with a maximum temperature of 4.80 °C lower than that of the control group, preserving the antioxidant, antimicrobial, and pH-responsive properties of the inner film under high-temperature conditions. An assessment of shrimp preservation at 37 °C showed that the COL-OPCD film not only retarded temperature fluctuations in the packaging shrimp but also extended the shrimp shelf life (9 h) and monitored shrimp freshness in real-time.

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一种具有绝缘、抗氧化、抗菌和ph敏感特性的双层胶原膜的研制，用于虾的保鲜和视觉监测

在食品运输过程中，精确的温度控制至关重要，因为温度波动会加速细菌繁殖和脂肪酸败。因此，最佳包装策略应该最大限度地减少储存食品的温度变化，同时主动抑制微生物生长，延缓脂肪酸败，并实现实时新鲜度监测。本研究采用逐层沉积技术制备了一种多功能双层胶原膜（COL-OPCD），该膜由具有抗菌、抗氧化和ph敏感性的内层（氧化越桔提取物/皮pickering乳剂/胶原蛋白）和外保温层（柠檬酸-硅藻土，CD/胶原蛋白）组成。COL-OPCD薄膜表现出优异的绝热性能(热扩散系数为0.131 mm2/s；反射率，64.71%)，抗氧化能力(清除DPPH自由基，91.83%；ABTS自由基清除率，99.73%)，抗菌活性(大肠杆菌抑制率，90.07%；金黄色葡萄球菌抑制率为87.09%)，并可通过可见颜色变化实时监测新鲜度。需要强调的是，由于外层绝缘层提供了良好的保护，包装内的温度波动最小，最高温度比对照组低4.80℃，保持了内膜在高温条件下的抗氧化、抗菌和ph响应性能。在37℃条件下对虾的保鲜效果进行了评价，结果表明，该膜不仅延缓了包装虾的温度波动，而且延长了虾的保质期（9 h），实时监测了虾的新鲜度。

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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.