智能食品包装:富含蓝莓花青素的壳聚糖/明胶混合季铵薄膜,用于虾和牛奶新鲜度监测

Foods Pub Date : 2024-07-16 DOI:10.3390/foods13142237
Dan Chen, Jialiang Lv, Ao Wang, Huimin Yong, Jun Liu
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引用次数: 0

摘要

通过与季壳聚糖(QC)和明胶(G)复配,利用蓝莓花青素衍生的青花素(BAC)制备了一系列响应性食品保鲜包装膜。研究考察了薄膜的基本特性、pH 灵敏度和功能属性。在不同的 pH 值条件下,BAC 溶液呈现出明显的颜色变化(从红色到粉红色再到紫色)。BAC 的加入提高了薄膜的紫外线-可见光屏蔽能力,但降低了薄膜的机械强度(拉伸强度值从 85.02 兆帕降至 44.89 兆帕,断裂伸长率从 13.08% 降至 3.6%,水蒸气透过率从 5.24 × 10-9 降至 7.80 × 10-9 g m-1 s-1 Pa-1)。含有 5-15 wt% BAC 的 QC-G-BAC 薄膜在酸性/氨环境中会在短时间内显示出明显的颜色变化,肉眼很容易辨别。此外,BAC 的加入还显著增强了薄膜的抗氧化和抗菌性能。在 QC-G-BAC 薄膜中添加 5-15 wt% 的 BAC,可用于评估鲜虾(从红色到暗红色)和巴氏杀菌奶(从红色到深土黄色)的新鲜度。其中,QC-G-BAC5 薄膜的总色差(ΔE)与巴氏杀菌奶的 pH 值、酸度和菌落总数显著相关(R = 0.846、-0.930、-0.908)。这种新概念的智能包装提供了一种简单易用的新鲜度指标。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Intelligent Food Packaging: Quaternary Ammonium Chitosan/Gelatin Blended Films Enriched with Blueberry Anthocyanin-Derived Cyanidin for Shrimp and Milk Freshness Monitoring
Blueberry anthocyanin-derived cyanidin (BAC) was used to prepare a series of responsive food freshness packaging films by compounding it with quaternary chitosan (QC) and gelatin (G). The fundamental properties, pH sensitivity, and functional attributes of the films were examined. The BAC solutions exhibited notable variations in color (from red to pink to violet) under different pH conditions. The incorporation of BAC resulted in improved UV–vis shielding capabilities but compromised the mechanical strength of the films (with tensile strength values from 85.02 to 44.89 MPa, elongation at break from 13.08% to 3.6%, and water vapor transmission rates from 5.24 × 10−9 to 7.80 × 10−9 g m−1 s−1 Pa−1). The QC-G-BAC films, containing 5–15 wt% BAC, exhibited noticeable color changes in acidic/ammonia environments within a short timeframe, easily discernible to the naked eye. Furthermore, the inclusion of BAC significantly enhanced the antioxidant and antimicrobial properties of the films. The addition of 5–15 wt% BAC to QC-G-BAC films could be employed for assessing the freshness of fresh shrimp (from red to dark red) and pasteurized milk (from red to dark earthy yellow). Among them, the total color difference (ΔE) of QC-G-BAC5 film was significantly correlated with the pH, acidity, and total colony count of pasteurized milk (R = 0.846, −0.930, −0.908, respectively). This new concept in smart packaging offers a straightforward and user-friendly freshness indicator.
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