羧甲基纤维素
明胶
壳聚糖
活性包装
食物腐败
姜黄素
食品包装
化学
纤维素
极限抗拉强度
材料科学
热稳定性
化学工程
色谱法
食品科学
钠
复合材料
有机化学
工程类
细菌
生物
生物化学
遗传学
作者
Yaowen Liu,Yanlan Ma,Yan Liu,Jinlu Zhang,Md Alomgir Hossen,Dur E. Sameen,Jianwu Dai,Suqing Li,Wen Qin
标识
DOI:10.1016/j.foodhyd.2021.107224
摘要
The need for intelligent packaging to detect food spoilage is increasing. In this study, gelatin (GEL) and chitosan (CS) were used as wall materials for the protection of curcumin (CUR) to prepare GEL/CUR/CS microcapsules. Sodium carboxymethyl cellulose (CMC)-based films containing GEL/CUR/CS microcapsules were developed to monitor the freshness of food. A maximum CUR content of 4% can be well dispersed in the CMC matrix. The microcapsules not only improve the thermal stability of the film but also significantly improve its barrier and tensile strength. The film sufficiently controls CUR release, which is conducive to sustainable pH-change sensing. The CMC/GEL-CUR-CS film exhibits distinct color changes in different pH ranges. To test its ability as a colorimetric indicator film, we linked the changes in pork quality with the R, G, and B values of the film, and the results demonstrate sufficient accuracy. Thus, the films can be successfully applied to the deterioration monitoring of pork during storage.
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