Chang Liu, Ning Li, Li Niu, Xu Li, Jacko Feng, Zhiming Liu
{"title":"具有高热稳定性、抗菌活性和食品新鲜度监测功能的环保型智能包装薄膜","authors":"Chang Liu, Ning Li, Li Niu, Xu Li, Jacko Feng, Zhiming Liu","doi":"10.1007/s11947-024-03537-3","DOIUrl":null,"url":null,"abstract":"<p>Traditional polysaccharide-based films, though environmentally friendly, face challenges like poor heat resistance and susceptibility to bacterial contamination, limiting their application in bio-based and smart food packaging. This study presents a novel composite film by incorporating zinc ions (Zn<sup>2+</sup>) into hydroxypropyl methylcellulose (HPMC) and sodium alginate (SA). This HPMC/zinc-alginate (ZA) film aims to address these limitations. The study investigates the microstructure, physicochemical properties, thermal stability, antimicrobial efficacy, pH responsiveness, and food freshness monitoring performance of films. Fourier-transform infrared spectroscopy (FTIR) identified enhanced hydrogen bond interactions among Zn<sup>2+</sup>, curcumin, and the film matrix. X-ray diffraction (XRD) analysis revealed superior crystallinity, and thermogravimetric analysis (TGA) confirmed improved thermal stability. The Zn<sup>2+</sup> addition provided 99.99% antibacterial effectiveness against <i>S. aureus</i> and <i>E. coli</i>. The HPMC<sub>5</sub>/ZA<sub>5</sub>-Cur<sub>3%</sub> film effectively monitored food quality by changing color as food deteriorated. This research supports the development of natural, edible packaging films with enhanced safety and monitoring capabilities, marking a significant advance in smart food packaging technology.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"24 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Eco-friendly Smart Packaging Film with High Thermal Stabilities, Antibacterial Activities, and Food Freshness Monitoring\",\"authors\":\"Chang Liu, Ning Li, Li Niu, Xu Li, Jacko Feng, Zhiming Liu\",\"doi\":\"10.1007/s11947-024-03537-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Traditional polysaccharide-based films, though environmentally friendly, face challenges like poor heat resistance and susceptibility to bacterial contamination, limiting their application in bio-based and smart food packaging. This study presents a novel composite film by incorporating zinc ions (Zn<sup>2+</sup>) into hydroxypropyl methylcellulose (HPMC) and sodium alginate (SA). This HPMC/zinc-alginate (ZA) film aims to address these limitations. The study investigates the microstructure, physicochemical properties, thermal stability, antimicrobial efficacy, pH responsiveness, and food freshness monitoring performance of films. Fourier-transform infrared spectroscopy (FTIR) identified enhanced hydrogen bond interactions among Zn<sup>2+</sup>, curcumin, and the film matrix. X-ray diffraction (XRD) analysis revealed superior crystallinity, and thermogravimetric analysis (TGA) confirmed improved thermal stability. The Zn<sup>2+</sup> addition provided 99.99% antibacterial effectiveness against <i>S. aureus</i> and <i>E. coli</i>. The HPMC<sub>5</sub>/ZA<sub>5</sub>-Cur<sub>3%</sub> film effectively monitored food quality by changing color as food deteriorated. This research supports the development of natural, edible packaging films with enhanced safety and monitoring capabilities, marking a significant advance in smart food packaging technology.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"24 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/s11947-024-03537-3\",\"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/s11947-024-03537-3","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}
Eco-friendly Smart Packaging Film with High Thermal Stabilities, Antibacterial Activities, and Food Freshness Monitoring
Traditional polysaccharide-based films, though environmentally friendly, face challenges like poor heat resistance and susceptibility to bacterial contamination, limiting their application in bio-based and smart food packaging. This study presents a novel composite film by incorporating zinc ions (Zn2+) into hydroxypropyl methylcellulose (HPMC) and sodium alginate (SA). This HPMC/zinc-alginate (ZA) film aims to address these limitations. The study investigates the microstructure, physicochemical properties, thermal stability, antimicrobial efficacy, pH responsiveness, and food freshness monitoring performance of films. Fourier-transform infrared spectroscopy (FTIR) identified enhanced hydrogen bond interactions among Zn2+, curcumin, and the film matrix. X-ray diffraction (XRD) analysis revealed superior crystallinity, and thermogravimetric analysis (TGA) confirmed improved thermal stability. The Zn2+ addition provided 99.99% antibacterial effectiveness against S. aureus and E. coli. The HPMC5/ZA5-Cur3% film effectively monitored food quality by changing color as food deteriorated. This research supports the development of natural, edible packaging films with enhanced safety and monitoring capabilities, marking a significant advance in smart food packaging technology.
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.
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