纳米纤维
淀粉
热稳定性
材料科学
傅里叶变换红外光谱
扫描电子显微镜
静电纺丝
花青素
化学工程
食品包装
化学
纳米技术
食品科学
复合材料
聚合物
有机化学
工程类
作者
Haowei Lv,Chenxi Wang,Deyun He,Haibo Zhao,Meng Zhao,Enbo Xu,Zhengyu Jin,Chao Yuan,Li Guo,Zhengzong Wu,Pengfei Liu,Bo Cui
标识
DOI:10.1016/j.ijbiomac.2023.128384
摘要
A starch-based nanofiber mat was prepared for real-time monitoring of food freshness for the first time. UV-vis results showed that roselle anthocyanins (RS) conferred a wide pH sensing range on the nanofiber mat. The prepared nanofiber mats demonstrated good color visibility (total color difference value (ΔE) increased to 56.4 ± 0.7) and a reversible response (within 120 s). Scanning electron microscopy and Fourier transform infrared spectroscopy results suggested that the nanofibers had smooth surfaces without beaded fibers and that RS was well embedded into the nanofibers. The introduction of RS improved the thermal stability of the nanofibers. Color stability tests revealed that the nanofibers exhibited excellent color stability (maximum change ΔE = 1.57 ± 0.03) after 14 days of storage. Pork and shrimp freshness tests verified that the nanofibers could effectively reflect the dynamic freshness of pork and shrimp. Nontoxic, degradable and responsive characteristics make the pH-sensitive nanofiber mat a smart food label with great application potential.
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