活性包装
食品包装
肿胀 的
结冷胶
化学
食物腐败
极限抗拉强度
食品科学
共价键
抗氧化剂
化学工程
材料科学
有机化学
复合材料
细菌
工程类
生物
遗传学
作者
Liting Wu,I‐Lin Tsai,Yi Cheng Ho,Yu-Hao Hang,Chi Lin,Min-Lang Tsai,Fwu Long Mi
标识
DOI:10.1016/j.carbpol.2020.117410
摘要
Active and intelligent packaging films with multiple functions including antioxidant, antibacterial and colorimetric pH indicator properties were developed by incorporating Clitoria ternatea (CT) extract into gellan gum (G) film. G enhanced the stability of CT anthocyanins and allowed the anthocyanins to release from G film in a pH-responsive behavior. Heat-treated soy protein isolate (HSPI) was able to interact with G and CT anthocyanins through the formation of electrostatic forces and covalent bonds. G film blended with HSPI greatly reduced the swelling capacity of G/HSPI composite film and controlled the anthocyanins release at pH greater than 6.0. The physical and mechanical properties of G films such as hydrophobicity, water vapor permeability, swelling capacity and tensile strength were also significantly modified by addition of HSPI to G films. The smart films changed their color with the increase of total volatile basic nitrogen (TVBN) values during progressive spoilage of shrimp, revealing their potential application for monitoring seafood freshness.
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