基于明胶/羟乙基纤维素和绿色合成碳点的多功能包装，用于猪肉的同时保存和视觉新鲜度监测

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-06-17 DOI:10.1016/j.fbio.2025.107088

Yongshi Chen , Shuaifan Qin , Zhixin Xie , Ming Cao , Long Cheng , Bo Tian , Jiukai Zhang

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引用次数: 0

摘要

碳点作为智能包装的多功能纳米填料，越来越受到人们的关注。以姜黄素和氧化锌为原料制备的姜黄素基cd （Curcumin - based CDs）保留了姜黄素的功能特性，并改善了其在水中的分散性。明胶/改性羟乙基纤维素基质（GH）中加入cu - cds可以改善其表面形貌、结构和功能性能。GH/ cu - cds膜具有良好的疏水性能、优异的紫外线阻断能力（200 nm - 400 nm范围内100%）、优异的抗氧化性能（清除DPPH活性为84.73%，清除ABTS活性为68.78%）和良好的抗菌性能。所有含有cu - cd的薄膜对氨都有颜色反应。采用GH/ cu - cds薄膜进行猪肉保鲜，延缓了猪肉的变质。此外，GH/ cu - cd薄膜的颜色从黄色变为红棕色，实现了猪肉的视觉新鲜度监测。基于光盘的薄膜包装具有作为一种环保智能食品包装材料的潜力。

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Multifunctional packaging based on gelatin/hydroxyethyl cellulose and green synthetic carbon dots for simultaneous preservation and visual freshness monitoring of pork

Carbon dots (CDs), as multifunctional nanofillers for intelligent packaging, are receiving increasing attention. Curcumin based CDs (Cur-CDs) derived from curcumin and zinc oxide retained the functional properties of curcumin and improved its dispersibility in water. Adding Cur-CDs to gelatin/modified hydroxyethyl cellulose matrix (GH) could improve surface morphology, structure, and functional properties. GH/Cur-CDs films exhibited good hydrophobic properties, outstanding UV-blocking ability (100 % in the range of 200 nm–400 nm), excellently antioxidant properties (84.73 % of DPPH and 68.78 % of ABTS scavenging activities), and good antimicrobial properties. All the films with Cur-CDs displayed a color response to ammonia. GH/Cur-CDs film was used for pork preservation to delay the spoilage. Furthermore, the change in color of GH/Cur-CDs films from yellow to reddish brown achieved visual freshness monitoring of pork. The CDs-based film packaging has the potential as an environmentally friendly intelligent food packaging material.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.