Yucong Shi, Jianhua Yuan, Yong Qin, Lei Zhou, Junzhen Zhong, Taotao Dai, Jun Chen, Chengmei Liu
{"title":"基于改性细菌纤维素皮克林乳剂的ph响应包装薄膜:乳剂浓度和液滴大小的影响","authors":"Yucong Shi, Jianhua Yuan, Yong Qin, Lei Zhou, Junzhen Zhong, Taotao Dai, Jun Chen, Chengmei Liu","doi":"10.1016/j.foodhyd.2025.111607","DOIUrl":null,"url":null,"abstract":"<div><div>Active films have gained significant attention as an emerging technology, yet research on Pickering emulsion films with environment-responsive release performance remains limited. Bacterial cellulose (BC) was modified to obtain two solid particles (BC-COOH and BC-PEI), which were subsequently used to prepare corresponding emulsions (PE-COOH and PE-PEI). Characterization revealed differences between the emulsions: PE-COOH showed larger droplets (6.46 μm) with zeta potential of −45.16 mV, whereas PE-PEI exhibited smaller droplets (320.56 nm) with zeta potential of +54.96 mV. Two emulsion types with distinct droplet sizes were incorporated into sodium alginate (SA), prepared composite films (EC and EP). The influence of emulsion concentration (5–15 % v/v) and droplet size on film morphology and properties was investigated. SEM images showed that EP3 showed non-porous morphology, and the surface had good compatibility with SA. The EP3 films exhibited excellent UV–vis blocking efficiency (92.4 % at 280 nm), thermal stability and significant antioxidant properties. However, there were limitations in mechanical properties, with tensile strength and elongation at break decreasing by 15.72 % and 57.90 %, respectively. Based on the comprehensive performance evaluation, EP3 was selected for pH responsiveness testing. The cumulative release of EP3 film was 0.175 μL/mg at pH 7.2. When the pH increased to 8.5 and 10.0, the cumulative release increased by 53.14 % and 76.0 %, respectively. Under alkaline environment (pH 10), the particle size of PE-PEI increased to 6663.33 nm and the zeta potential changed to 37.43 mV, which further confirmed the pH-responsive property of the films loaded with emulsion.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111607"},"PeriodicalIF":11.0000,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"pH-responsive packaging films based on modified bacterial cellulose Pickering emulsions: Effect of emulsion concentration and droplet size\",\"authors\":\"Yucong Shi, Jianhua Yuan, Yong Qin, Lei Zhou, Junzhen Zhong, Taotao Dai, Jun Chen, Chengmei Liu\",\"doi\":\"10.1016/j.foodhyd.2025.111607\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Active films have gained significant attention as an emerging technology, yet research on Pickering emulsion films with environment-responsive release performance remains limited. Bacterial cellulose (BC) was modified to obtain two solid particles (BC-COOH and BC-PEI), which were subsequently used to prepare corresponding emulsions (PE-COOH and PE-PEI). Characterization revealed differences between the emulsions: PE-COOH showed larger droplets (6.46 μm) with zeta potential of −45.16 mV, whereas PE-PEI exhibited smaller droplets (320.56 nm) with zeta potential of +54.96 mV. Two emulsion types with distinct droplet sizes were incorporated into sodium alginate (SA), prepared composite films (EC and EP). The influence of emulsion concentration (5–15 % v/v) and droplet size on film morphology and properties was investigated. SEM images showed that EP3 showed non-porous morphology, and the surface had good compatibility with SA. The EP3 films exhibited excellent UV–vis blocking efficiency (92.4 % at 280 nm), thermal stability and significant antioxidant properties. However, there were limitations in mechanical properties, with tensile strength and elongation at break decreasing by 15.72 % and 57.90 %, respectively. Based on the comprehensive performance evaluation, EP3 was selected for pH responsiveness testing. The cumulative release of EP3 film was 0.175 μL/mg at pH 7.2. When the pH increased to 8.5 and 10.0, the cumulative release increased by 53.14 % and 76.0 %, respectively. Under alkaline environment (pH 10), the particle size of PE-PEI increased to 6663.33 nm and the zeta potential changed to 37.43 mV, which further confirmed the pH-responsive property of the films loaded with emulsion.</div></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"169 \",\"pages\":\"Article 111607\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2025-06-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X25005673\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25005673","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
pH-responsive packaging films based on modified bacterial cellulose Pickering emulsions: Effect of emulsion concentration and droplet size
Active films have gained significant attention as an emerging technology, yet research on Pickering emulsion films with environment-responsive release performance remains limited. Bacterial cellulose (BC) was modified to obtain two solid particles (BC-COOH and BC-PEI), which were subsequently used to prepare corresponding emulsions (PE-COOH and PE-PEI). Characterization revealed differences between the emulsions: PE-COOH showed larger droplets (6.46 μm) with zeta potential of −45.16 mV, whereas PE-PEI exhibited smaller droplets (320.56 nm) with zeta potential of +54.96 mV. Two emulsion types with distinct droplet sizes were incorporated into sodium alginate (SA), prepared composite films (EC and EP). The influence of emulsion concentration (5–15 % v/v) and droplet size on film morphology and properties was investigated. SEM images showed that EP3 showed non-porous morphology, and the surface had good compatibility with SA. The EP3 films exhibited excellent UV–vis blocking efficiency (92.4 % at 280 nm), thermal stability and significant antioxidant properties. However, there were limitations in mechanical properties, with tensile strength and elongation at break decreasing by 15.72 % and 57.90 %, respectively. Based on the comprehensive performance evaluation, EP3 was selected for pH responsiveness testing. The cumulative release of EP3 film was 0.175 μL/mg at pH 7.2. When the pH increased to 8.5 and 10.0, the cumulative release increased by 53.14 % and 76.0 %, respectively. Under alkaline environment (pH 10), the particle size of PE-PEI increased to 6663.33 nm and the zeta potential changed to 37.43 mV, which further confirmed the pH-responsive property of the films loaded with emulsion.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.