化学
玉米芯
食品科学
乳状液
淀粉
花青素
山梨醇酐
抗菌活性
有机化学
脂肪酸
细菌
脂肪酸
生物
原材料
遗传学
作者
Qijie Chen,Zhaohua Peng,Na You,YiNing Xu,YaZeng Zhang,Pengcheng Luan,Benping Lin,Zhengmin Wang,Zhang Li
标识
DOI:10.1016/j.ijbiomac.2023.126320
摘要
A novel antibacterial indicator film was prepared by mixing corn starch with tangerine peel essential oil (TEO) Pickering emulsion emulsified by ultrasonic and esterified modified starch (UDSt), and then incorporated with purple corncob anthocyanin (PCA), which was used to monitor the freshness of pork. The results showed that the UDSt can effectively stabilize the TEO emulsion. PCA showed obvious color changes at different pH. With the increase of pH, the color of film changed from red to yellow, and its response to volatile ammonia changed from pink to cyan, showing better response ability. The loading of TEO conferred the film excellent bacteriostatic ability against E. coli and S. aureus. The film also had good ability of light blocking and free radical scavenging. In the process of pork deterioration, the antibacterial indicator film changed from pink to yellow, which was closely related to pork quality and had a good linear indicator correlation. The addition of TEO reduced the release of PCA in the antibacterial indicator film and helped to maintain the functional properties of the film. This type of antibacterial indicator film had considerable application potential in indicating food freshness.
科研通智能强力驱动
Strongly Powered by AbleSci AI