含有越橘花青素的新型多功能胶原蛋白食品包装膜

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

Food Packaging and Shelf Life Pub Date : 2025-04-24 DOI:10.1016/j.fpsl.2025.101508

Pingping Tang, Yachun Lu, Xia Li, Jing Li, Tingting Zheng

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引用次数: 0

摘要

以越橘花青素提取物（BE）为指示剂，以胶原蛋白和酚醛酸接枝壳聚糖为成膜骨架，制备了多功能膜。所制备的薄膜具有致密的横截面结构。与CC/BE（胶原/壳聚糖/BE）膜相比，CCC/BE（接枝咖啡酸）膜和CCP/BE（接枝原儿茶酸）膜的抗紫外线、抗水性能（水蒸气渗透性值从2.30降低到1.74 × 10−14g·m−1·Pa−1·s−1）和力学性能（抗拉强度值提高23 %）均有显著提高。此外，CCP/BE和CCC/BE膜对DPPH自由基的清除率分别为58.05 %和81.87 %，远高于CC/BE膜（5.46 %）。接枝膜在不同的pH溶液中表现出明显的颜色变化，CCP/BE膜由红色变为浅紫色再变为蓝灰色，CCC/BE膜由红色变为紫灰色再变为蓝灰色，具有良好的pH敏感性。CCP/BE和CCC/BE膜也具有氨敏感变色特性。CCC/BE膜有效地通过颜色变化对虾新鲜度进行了持续的视觉评价，在整个监测过程中，该膜的SRGB值（膜颜色变化对TVB-N的敏感性值）最高，说明BE和CA的组合使花青素的颜色变化更加明显。

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Novel multifunctional collagen-based food packaging film incorporating with bilberry anthocyanin for freshness monitoring

A multifunctional film was developed using collagen and phenolic acid-grafted chitosan as the film-forming framework with bilberry anthocyanin extract (BE) as an indicator. All the prepared films presented compact cross-sectional structures. Compared with CC/BE (collagen/chitosan/BE) film, the CCC/BE (grafted of caffeic acid) and CCP/BE (grafted of protocatechuic acid) films exhibited significantly enhanced physical properties including UV resistance, water resistance (water vapor permeability value reducing from 2.30 to 1.74 × 10⁻¹⁴g·m⁻¹·Pa⁻¹·s⁻¹) and mechanical property (tensile strength value increasing by 23 %). Besides, the DPPH free radical scavenging rate of CCP/BE and CCC/BE film was 58.05 % and 81.87 %, respectively, much higher than that of CC/BE film (5.46 %). The grafted films showed obvious color changes in different pH solutions: CCP/BE film changed from red to light purple to blue-gray and CCC/BE film changed from red to purple-gray to blue-gray, exhibiting good pH-sensitivities. CCP/BE and CCC/BE films also had ammonia-sensitive discoloration characteristics. CCC/BE film effectively provided on-going visual evaluation of shrimp freshness through color changes, and the film showed the highest S_RGB values (the sensitivity value of the change in film color to TVB-N) throughout the monitoring process, which suggested that the combination of BE and CA made the color changes of anthocyanin more noticeable.

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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.