聚乙烯醇/壳聚糖纳米纤维薄膜掺入了红莓花青素负载型 CO-MOF,具有红肉样品包装的多功能性能

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Seyyed Mohammad Ali Noori, Arezou Khezerlou, Mohammad Hashemi, Mahmood Alizadeh-Sani, Solmaz Firoozy, Faramarz Khodaian, Shiva Adibi, Mahshid Naghashpour, Milad Tavassoli
{"title":"聚乙烯醇/壳聚糖纳米纤维薄膜掺入了红莓花青素负载型 CO-MOF,具有红肉样品包装的多功能性能","authors":"Seyyed Mohammad Ali Noori, Arezou Khezerlou, Mohammad Hashemi, Mahmood Alizadeh-Sani, Solmaz Firoozy, Faramarz Khodaian, Shiva Adibi, Mahshid Naghashpour, Milad Tavassoli","doi":"10.1007/s11947-024-03548-0","DOIUrl":null,"url":null,"abstract":"<p>A novel film was developed from barberry (BA) anthocyanins immobilized on cobalt-based metal–organic framework (Co-MOF) nanoparticles utilizing biodegradable polyvinyl alcohol (PVA) and chitosan nanofiber (ChNF) as intelligent and active packaging for red meat freshness. The aim of the study was evaluated in two scenarios, the first evaluation of the potential of Co-MOF for embedding in packaging films as antimicrobial properties and cobalt color change due to amine release and pH change, and the second evaluation of the application of Co-MOF in the controlled release of BA anthocyanins as antioxidant properties and color changes of food packaging films during spoilage of red meat. The findings showed that the addition of Co-MOF nanoparticles significantly increased the PVA/ChNF film’s specific surface area, and Co-MOF’s better capacity to concentrate volatile amines allowed the film to detect freshness extremely sensitively, and the antibacterial capabilities of the films for <i>E. coli</i>, <i>S. aureus</i>, and <i>P. fluorescence</i> bacteria were 20.3 ± 0.3 mm, 21.6 ± 0.2 mm, and 19.6 ± 0.4 mm, respectively. Moreover, the inclusion of BA and Co-MOF significantly improves the tensile strength (from 67.2 to 81.3 MPa), flexibility (18.9 to 22.3%), UV protection, water vapor resistance, and sensitivity to ammonia-induced discoloration of the PVA/ChNF film. PVA/ChNF/Co-MOF and PVA/ChNF/Co-MOF/BA films’ colors changed from pink to dark brown and from deep peach to black-greenish-brown when used to track the spoilage of red meat. In conclusion, it was possible to use the created films as intelligent and active food packaging materials.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"87 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Polyvinyl Alcohol/Chitosan Nanofiber-Based Films Incorporated with Barberry Anthocyanin-Loaded CO-MOF as Multifunctional Performance for Red Meat Sample Packaging\",\"authors\":\"Seyyed Mohammad Ali Noori, Arezou Khezerlou, Mohammad Hashemi, Mahmood Alizadeh-Sani, Solmaz Firoozy, Faramarz Khodaian, Shiva Adibi, Mahshid Naghashpour, Milad Tavassoli\",\"doi\":\"10.1007/s11947-024-03548-0\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>A novel film was developed from barberry (BA) anthocyanins immobilized on cobalt-based metal–organic framework (Co-MOF) nanoparticles utilizing biodegradable polyvinyl alcohol (PVA) and chitosan nanofiber (ChNF) as intelligent and active packaging for red meat freshness. The aim of the study was evaluated in two scenarios, the first evaluation of the potential of Co-MOF for embedding in packaging films as antimicrobial properties and cobalt color change due to amine release and pH change, and the second evaluation of the application of Co-MOF in the controlled release of BA anthocyanins as antioxidant properties and color changes of food packaging films during spoilage of red meat. The findings showed that the addition of Co-MOF nanoparticles significantly increased the PVA/ChNF film’s specific surface area, and Co-MOF’s better capacity to concentrate volatile amines allowed the film to detect freshness extremely sensitively, and the antibacterial capabilities of the films for <i>E. coli</i>, <i>S. aureus</i>, and <i>P. fluorescence</i> bacteria were 20.3 ± 0.3 mm, 21.6 ± 0.2 mm, and 19.6 ± 0.4 mm, respectively. Moreover, the inclusion of BA and Co-MOF significantly improves the tensile strength (from 67.2 to 81.3 MPa), flexibility (18.9 to 22.3%), UV protection, water vapor resistance, and sensitivity to ammonia-induced discoloration of the PVA/ChNF film. PVA/ChNF/Co-MOF and PVA/ChNF/Co-MOF/BA films’ colors changed from pink to dark brown and from deep peach to black-greenish-brown when used to track the spoilage of red meat. In conclusion, it was possible to use the created films as intelligent and active food packaging materials.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"87 1\",\"pages\":\"\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-08-05\",\"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://doi.org/10.1007/s11947-024-03548-0\",\"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}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03548-0","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

摘要

研究人员利用可生物降解的聚乙烯醇(PVA)和壳聚糖纳米纤维(ChNF),将固定在钴基金属有机框架(Co-MOF)纳米粒子上的芭乐(BA)花青素制成了一种新型薄膜,作为红肉保鲜的智能活性包装。这项研究的目的分为两个方面:第一方面是评估 Co-MOF 嵌入包装薄膜的潜力,如抗菌性能以及胺释放和 pH 值变化引起的钴变色;第二方面是评估 Co-MOF 在控制 BA 花青素释放方面的应用,如抗氧化性能以及红肉变质期间食品包装薄膜的变色。研究结果表明,Co-MOF 纳米粒子的加入大大增加了 PVA/ChNF 薄膜的比表面积,Co-MOF 更好的浓缩挥发性胺的能力使薄膜能极其灵敏地检测新鲜度,薄膜对大肠杆菌、金黄色葡萄球菌和荧光红杆菌的抗菌能力分别为 20.3 ± 0.3 mm、21.6 ± 0.2 mm 和 19.6 ± 0.4 mm。此外,加入 BA 和 Co-MOF 能显著提高 PVA/ChNF 薄膜的拉伸强度(从 67.2 兆帕提高到 81.3 兆帕)、柔韧性(从 18.9% 提高到 22.3%)、防紫外线性能、抗水蒸气性能以及对氨引起的变色的敏感性。PVA/ChNF/Co-MOF 和 PVA/ChNF/Co-MOF/BA 薄膜在用于跟踪红肉变质时,其颜色从粉红色变为深褐色,从深桃色变为黑绿色。总之,所制作的薄膜可以用作智能活性食品包装材料。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Polyvinyl Alcohol/Chitosan Nanofiber-Based Films Incorporated with Barberry Anthocyanin-Loaded CO-MOF as Multifunctional Performance for Red Meat Sample Packaging

Polyvinyl Alcohol/Chitosan Nanofiber-Based Films Incorporated with Barberry Anthocyanin-Loaded CO-MOF as Multifunctional Performance for Red Meat Sample Packaging

A novel film was developed from barberry (BA) anthocyanins immobilized on cobalt-based metal–organic framework (Co-MOF) nanoparticles utilizing biodegradable polyvinyl alcohol (PVA) and chitosan nanofiber (ChNF) as intelligent and active packaging for red meat freshness. The aim of the study was evaluated in two scenarios, the first evaluation of the potential of Co-MOF for embedding in packaging films as antimicrobial properties and cobalt color change due to amine release and pH change, and the second evaluation of the application of Co-MOF in the controlled release of BA anthocyanins as antioxidant properties and color changes of food packaging films during spoilage of red meat. The findings showed that the addition of Co-MOF nanoparticles significantly increased the PVA/ChNF film’s specific surface area, and Co-MOF’s better capacity to concentrate volatile amines allowed the film to detect freshness extremely sensitively, and the antibacterial capabilities of the films for E. coli, S. aureus, and P. fluorescence bacteria were 20.3 ± 0.3 mm, 21.6 ± 0.2 mm, and 19.6 ± 0.4 mm, respectively. Moreover, the inclusion of BA and Co-MOF significantly improves the tensile strength (from 67.2 to 81.3 MPa), flexibility (18.9 to 22.3%), UV protection, water vapor resistance, and sensitivity to ammonia-induced discoloration of the PVA/ChNF film. PVA/ChNF/Co-MOF and PVA/ChNF/Co-MOF/BA films’ colors changed from pink to dark brown and from deep peach to black-greenish-brown when used to track the spoilage of red meat. In conclusion, it was possible to use the created films as intelligent and active food packaging materials.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
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.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信