一种由高直链坚果淀粉衍生的智能复合膜：整合抗菌和ph指示特性，用于牛肉保存应用

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102552

Xiuli Wu , Jianwen Zhang , Xue Gong, Xinyao Hu, Xiaojia Zhang, Bingqian Zhang, Qing Zhang

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引用次数: 0

摘要

对于消费者和食品行业来说，监测食品的新鲜度带来了巨大的挑战。本研究成功开发了一种基于高直链坚果淀粉（TNS）的智能复合膜（PDTS-CEO-Cur），以延长牛肉的保质期并实现新鲜度监测。经普鲁兰酶脱支4 h后，直链淀粉含量达到48.81%，膜的抗拉强度提高了一倍。加入肉桂精油（CEO）和姜黄素（Cur）的复合膜具有良好的抗菌和抗氧化性能。具体来说，PDTS-CEO-Cur薄膜在脂肪模拟物中具有44.36%的高DPPH清除率。对大肠杆菌和金黄色葡萄球菌的抑制区分别为9.24 mm和10.26 mm。在牛肉贮藏过程中，PDTS-CEO-Cur薄膜有效延缓了TVB-N值的升高。此外，薄膜的颜色从橙色过渡到深橙色，提供了牛肉新鲜度的视觉指标。

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A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications

For consumers and the food industry, monitoring food freshness poses significant challenges. This study successfully developed a smart composite film (PDTS-CEO-Cur) based on high amylose tigernut starch (TNS) to extend beef shelf-life and enable freshness monitoring. After 4 h of debranching TNS with pullulanase, the amylose content reached 48.81 %, and the resulting film's tensile strength doubled. The composite film demonstrated remarkable antibacterial and antioxidant properties by incorporating cinnamon essential oil (CEO) and curcumin (Cur). Specifically, the PDTS-CEO-Cur film exhibited a notably high DPPH scavenging rate of 44.36 % in a fat simulant. It also exhibited potent antibacterial activity, with inhibition zones of 9.24 mm and 10.26 mm against E. coli and S. aureus, respectively. During the storage of beef, the PDTS-CEO-Cur film effectively delayed the increase in TVB-N values. Furthermore, the film's color transitioned from orange to dark orange, providing a visual indicator of beef freshness.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.