以亲脂性大豆蛋白、羟丙基甲基纤维素和负载紫草素的十八烷基丁二酸酐改性γ-环糊精- mof制备三文鱼新鲜度监测膜

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-11 DOI:10.1016/j.foodhyd.2025.111752

Yuanda Sun , Haibo Xu , Yi Ma , Yingmeng Hou , Shasha Cheng , Mingqian Tan , Jingru Chang , Haitao Wang

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引用次数: 0

摘要

智能包装薄膜的发展已经引起了相当大的关注，因为它们能够跟踪水产品的新鲜度。将天然色素掺入可食用薄膜中已成为一种很有前途的食品新鲜度评估方法。然而，天然色素在成膜溶液中的稳定性有限，分散性差，这给其在食品中的实际应用带来了挑战。将天然色素紫草素包被十八烷基丁二酸酐（ODSA）修饰的γ-环糊精金属有机骨架（OCM）的孔隙中。随后，将装载紫草素的OCM （OCM-shikonin）整合到大豆亲脂蛋白/羟丙基甲基纤维素基薄膜（LP/HPMC薄膜）中。结果表明，负载ocm -紫草素显著增强了LP/HPMC膜的结构和功能特性。其中，OCM对紫草素的包封率为60.12%±0.83,7 d的贮存稳定性是游离紫草素的1.5倍。ocm -紫草素均匀分布在LP/HPMC膜基体中，提高了LP/HPMC膜的力学性能、紫外线阻隔性能和水蒸气阻隔性能。此外，所制备的LP/HPMC膜负载OCM-shikonin （OCM-shikonin膜）表现出pH和氨敏感性，使其能够有效地监测鲑鱼在储存过程中的新鲜度。此外，建立了一个深度学习模型，将鲑鱼中的总挥发性碱性氮（TVB-N）水平与薄膜的颜色变化联系起来。在这些模型中，Xception模型的准确率高达0.9973，突出了这些电影在实时、可靠的新鲜度监测方面的潜力。综上所述，ocm -紫草素薄膜具有优异的ph响应性能，在食品安全和质量控制方面具有很高的应用价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Films for salmon freshness monitor, prepared with lipophilic soy protein, hydroxypropyl methylcellulose, and octadecenylsuccinic anhydride-modified γ-cyclodextrin-MOF loaded with shikonin

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Films for salmon freshness monitor, prepared with lipophilic soy protein, hydroxypropyl methylcellulose, and octadecenylsuccinic anhydride-modified γ-cyclodextrin-MOF loaded with shikonin

The development of smart packaging films has attracted considerable attention for their ability to keep track of the freshness of aquatic products. Incorporating natural pigments into edible films has emerged as a promising food freshness assessment approach. However, the limited stability and poor dispersion of natural pigments in film-forming solutions pose challenges to their practical applications in food. Herein, shikonin, a natural pigment, was successfully encapsulated within the pores of octadecenylsuccinic anhydride (ODSA) modified γ-cyclodextrin metal-organic frameworks (OCM). Subsequently, shikonin-loaded OCM (OCM-shikonin) was integrated into soy lipophilic protein/hydroxypropyl methylcellulose-based films (LP/HPMC films). The results demonstrated that the loading OCM-shikonin significantly enhanced the structural and functional characteristics of LP/HPMC films. Notably, the encapsulation rate of shikonin by OCM was 60.12 % ± 0.83, and its storage stability for 7 d was 1.5 times as high as that of free shikonin. The OCM-shikonin were evenly distributed within the LP/HPMC film matrix, resulting in improved mechanical properties, UV-blocking capability, and water vapor barrier properties of the LP/HPMC film. Additionally, the prepared LP/HPMC films loaded with OCM-shikonin (OCM-shikonin films) exhibited pH and ammonia sensitivity, enabling them to effectively monitor the freshness of salmon during storage. Furthermore, a deep-learning model was established to correlate the Total Volatile Basic Nitrogen (TVB-N) levels in salmon with color changes of the films. Among these models, the Xception model demonstrated a high accuracy of 0.9973, highlighting the potential of these films for real-time, reliable freshness monitoring. In conclusion, the OCM-shikonin films possess excellent pH-responsive properties, making them highly applicable for smart packaging in food safety and quality control.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

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.