- Book学术

发布求助

文献互助智能选刊最新文献

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI:10.1016/j.fpsl.2024.101419

Wei Dai , Ping Yin , Qinlu Lin , Ming Tian , Ming Wu , Jian Ding , Xiaoyi Jiang , Yong Fang

{"title":"Black goji anthocyanin-loaded emulsion film stabilized by rice protein hydrolysate complexes as pH-sensitive indicator for salmon freshness","authors":"Wei Dai , Ping Yin , Qinlu Lin , Ming Tian , Ming Wu , Jian Ding , Xiaoyi Jiang , Yong Fang","doi":"10.1016/j.fpsl.2024.101419","DOIUrl":null,"url":null,"abstract":"<div><div>The present study aims to develop all-natural smart packaging films stabilized by complexes of rice protein hydrolysate, chitosan hydrochloride and black goji anthocyanin for effective monitoring of salmon freshness. The tertiary complexes were formed as driven by electrostatic and hydrogen bonding interactions upon facile pH variation, enabling the incorporation of soybean oil and the formation of emulsion films with considerable mechanical properties. Complexes formed at pH 5.0 in combination with 6 % soybean oil addition resulted in emulsion films with significantly lowered tensile strength from 12.1 to 3.9 MPa and improved extensibility of to 43.2 % from 23.1 % based on textural analysis, displaying high contact angle (>70°) to inhibit water vapor permeation. According to confocal laser scanning microscopy, the stabilization of emulsion film was predominated by trapping oil droplets within solid network formed by complexes, sterically hindering droplet coalescence and destabilization. Such emulsion film displayed high atmospheric pH sensitivity, allowing efficient response to production of volatile basic nitrogen substance (R<sup>2</sup>=0.97) during post-mortem storage of salmon fish. This study opens up the possibility of using edible ingredients in creating smart pH-indicating emulsion films, which allows to monitor food freshness and safety, enhancing quality control and providing consumer convenience in future food products.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"47 ","pages":"Article 101419"},"PeriodicalIF":8.5000,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289424001844","RegionNum":1,"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

本研究旨在开发以大米蛋白水解物、盐酸壳聚糖和黑枸杞花青素配合物稳定的全天然智能包装薄膜，用于鲑鱼新鲜度的有效监测。三级配合物是在静电和氢键相互作用的驱动下，在pH值的轻微变化下形成的，使大豆油的掺入和形成具有相当力学性能的乳液膜成为可能。在pH 5.0条件下，加入6 %的大豆油形成配合物，乳液膜的拉伸强度从12.1 MPa降低到3.9 MPa，拉伸率从23.1% %提高到43.2% %，具有高接触角（>70°），抑制水蒸气渗透。共聚焦激光扫描显微镜观察发现，乳液膜的稳定主要是通过将油滴捕获在配合物形成的固体网络中，在空间上阻碍了油滴的聚并和失稳。该乳液膜具有较高的大气pH敏感性，能够有效响应鲑鱼死后贮藏过程中挥发性碱性氮物质的产生（R2=0.97）。这项研究开辟了使用可食用成分制造智能ph指示乳剂薄膜的可能性，这可以监测食品的新鲜度和安全性，加强质量控制，并为未来的食品提供消费者便利。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Black goji anthocyanin-loaded emulsion film stabilized by rice protein hydrolysate complexes as pH-sensitive indicator for salmon freshness

The present study aims to develop all-natural smart packaging films stabilized by complexes of rice protein hydrolysate, chitosan hydrochloride and black goji anthocyanin for effective monitoring of salmon freshness. The tertiary complexes were formed as driven by electrostatic and hydrogen bonding interactions upon facile pH variation, enabling the incorporation of soybean oil and the formation of emulsion films with considerable mechanical properties. Complexes formed at pH 5.0 in combination with 6 % soybean oil addition resulted in emulsion films with significantly lowered tensile strength from 12.1 to 3.9 MPa and improved extensibility of to 43.2 % from 23.1 % based on textural analysis, displaying high contact angle (>70°) to inhibit water vapor permeation. According to confocal laser scanning microscopy, the stabilization of emulsion film was predominated by trapping oil droplets within solid network formed by complexes, sterically hindering droplet coalescence and destabilization. Such emulsion film displayed high atmospheric pH sensitivity, allowing efficient response to production of volatile basic nitrogen substance (R²=0.97) during post-mortem storage of salmon fish. This study opens up the possibility of using edible ingredients in creating smart pH-indicating emulsion films, which allows to monitor food freshness and safety, enhancing quality control and providing consumer convenience in future food products.

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 Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.