双醛普鲁兰交联壳聚糖/黑米花青素复合膜对虾新鲜度指示的制备

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-28 DOI:10.1016/j.foodchem.2025.145716

Fengfeng Xu, Xuanzhuo Liu, Chao Tang, Huimin Yong, Juan Kan, Jun Liu

{"title":"双醛普鲁兰交联壳聚糖/黑米花青素复合膜对虾新鲜度指示的制备","authors":"Fengfeng Xu, Xuanzhuo Liu, Chao Tang, Huimin Yong, Juan Kan, Jun Liu","doi":"10.1016/j.foodchem.2025.145716","DOIUrl":null,"url":null,"abstract":"<div><div>Food freshness indicating films were produced by using chitosan (CS) as matrix, black rice anthocyanin (BRA) as pH-sensitive colorant, and dialdehyde pullulan (DAP) as cross-linking agent. The impact of DAP cross-linking on the structural characteristics, functionality and shrimp freshness indicating potential of CS/BRA films was determined. Cross-linking between CS and DAP resulted in more compact films. The transparency, tensile strength, elongation at break and thermal stability of CS/BRA films were improved by DAP. After cross-linking with DAP, the films exhibited lower moisture content, surface wettability, water vapor permeability and anthocyanin releasing ratio. The color changes of CS/BRA films in response to pH or ammonia were delayed by DAP. However, the color reversibility and color stability of CS/BRA films were unchanged by DAP. Notably, the shrimp freshness indicating accuracy of CS/BRA films was improved by DAP. This study revealed that DAP cross-linking remarkably enhanced the intelligent packaging performances of CS/BRA films.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145716"},"PeriodicalIF":9.8000,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fabrication of chitosan/black rice anthocyanin composite films cross-linked with dialdehyde pullulan for shrimp freshness indicating\",\"authors\":\"Fengfeng Xu, Xuanzhuo Liu, Chao Tang, Huimin Yong, Juan Kan, Jun Liu\",\"doi\":\"10.1016/j.foodchem.2025.145716\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Food freshness indicating films were produced by using chitosan (CS) as matrix, black rice anthocyanin (BRA) as pH-sensitive colorant, and dialdehyde pullulan (DAP) as cross-linking agent. The impact of DAP cross-linking on the structural characteristics, functionality and shrimp freshness indicating potential of CS/BRA films was determined. Cross-linking between CS and DAP resulted in more compact films. The transparency, tensile strength, elongation at break and thermal stability of CS/BRA films were improved by DAP. After cross-linking with DAP, the films exhibited lower moisture content, surface wettability, water vapor permeability and anthocyanin releasing ratio. The color changes of CS/BRA films in response to pH or ammonia were delayed by DAP. However, the color reversibility and color stability of CS/BRA films were unchanged by DAP. Notably, the shrimp freshness indicating accuracy of CS/BRA films was improved by DAP. This study revealed that DAP cross-linking remarkably enhanced the intelligent packaging performances of CS/BRA films.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"493 \",\"pages\":\"Article 145716\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-07-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S030881462502967X\",\"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 Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S030881462502967X","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}

引用次数: 0

摘要

以壳聚糖（CS）为基质，黑米花青素（BRA）为ph敏感着色剂，双醛普鲁兰（DAP）为交联剂制备食品新鲜度指示膜。测定了DAP交联对CS/BRA膜结构特性、功能和虾新鲜度指示电位的影响。CS和DAP之间的交联使薄膜更加致密。DAP提高了CS/BRA薄膜的透明性、拉伸强度、断裂伸长率和热稳定性。与DAP交联后，膜的含水率、表面润湿性、水蒸气渗透性和花青素释放率均有所降低。DAP延缓了CS/BRA膜对pH或氨的颜色变化。然而，DAP对CS/BRA膜的颜色可逆性和颜色稳定性没有影响。值得注意的是，DAP提高了CS/BRA薄膜对虾新鲜度的指示准确性。本研究表明，DAP交联可以显著提高CS/BRA薄膜的智能包装性能。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Fabrication of chitosan/black rice anthocyanin composite films cross-linked with dialdehyde pullulan for shrimp freshness indicating

查看原文本刊更多论文

Fabrication of chitosan/black rice anthocyanin composite films cross-linked with dialdehyde pullulan for shrimp freshness indicating

Food freshness indicating films were produced by using chitosan (CS) as matrix, black rice anthocyanin (BRA) as pH-sensitive colorant, and dialdehyde pullulan (DAP) as cross-linking agent. The impact of DAP cross-linking on the structural characteristics, functionality and shrimp freshness indicating potential of CS/BRA films was determined. Cross-linking between CS and DAP resulted in more compact films. The transparency, tensile strength, elongation at break and thermal stability of CS/BRA films were improved by DAP. After cross-linking with DAP, the films exhibited lower moisture content, surface wettability, water vapor permeability and anthocyanin releasing ratio. The color changes of CS/BRA films in response to pH or ammonia were delayed by DAP. However, the color reversibility and color stability of CS/BRA films were unchanged by DAP. Notably, the shrimp freshness indicating accuracy of CS/BRA films was improved by DAP. This study revealed that DAP cross-linking remarkably enhanced the intelligent packaging performances of CS/BRA films.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.