Multifunctional packaging based on gelatin/hydroxyethyl cellulose and green synthetic carbon dots for simultaneous preservation and visual freshness monitoring of pork

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-06-17 DOI:10.1016/j.fbio.2025.107088

Yongshi Chen , Shuaifan Qin , Zhixin Xie , Ming Cao , Long Cheng , Bo Tian , Jiukai Zhang

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引用次数: 0

Abstract

Carbon dots (CDs), as multifunctional nanofillers for intelligent packaging, are receiving increasing attention. Curcumin based CDs (Cur-CDs) derived from curcumin and zinc oxide retained the functional properties of curcumin and improved its dispersibility in water. Adding Cur-CDs to gelatin/modified hydroxyethyl cellulose matrix (GH) could improve surface morphology, structure, and functional properties. GH/Cur-CDs films exhibited good hydrophobic properties, outstanding UV-blocking ability (100 % in the range of 200 nm–400 nm), excellently antioxidant properties (84.73 % of DPPH and 68.78 % of ABTS scavenging activities), and good antimicrobial properties. All the films with Cur-CDs displayed a color response to ammonia. GH/Cur-CDs film was used for pork preservation to delay the spoilage. Furthermore, the change in color of GH/Cur-CDs films from yellow to reddish brown achieved visual freshness monitoring of pork. The CDs-based film packaging has the potential as an environmentally friendly intelligent food packaging material.

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基于明胶/羟乙基纤维素和绿色合成碳点的多功能包装，用于猪肉的同时保存和视觉新鲜度监测

碳点作为智能包装的多功能纳米填料，越来越受到人们的关注。以姜黄素和氧化锌为原料制备的姜黄素基cd （Curcumin - based CDs）保留了姜黄素的功能特性，并改善了其在水中的分散性。明胶/改性羟乙基纤维素基质（GH）中加入cu - cds可以改善其表面形貌、结构和功能性能。GH/ cu - cds膜具有良好的疏水性能、优异的紫外线阻断能力（200 nm - 400 nm范围内100%）、优异的抗氧化性能（清除DPPH活性为84.73%，清除ABTS活性为68.78%）和良好的抗菌性能。所有含有cu - cd的薄膜对氨都有颜色反应。采用GH/ cu - cds薄膜进行猪肉保鲜，延缓了猪肉的变质。此外，GH/ cu - cd薄膜的颜色从黄色变为红棕色，实现了猪肉的视觉新鲜度监测。基于光盘的薄膜包装具有作为一种环保智能食品包装材料的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.