果胶
食品科学
复合数
食品包装
化学
花青素
傅里叶变换红外光谱
材料科学
食物垃圾
保质期
化学工程
复合材料
工程类
废物管理
作者
Haitao Jiang,Wanli Zhang,Jiankang Cao,Weibo Jiang
标识
DOI:10.1016/j.foodhyd.2022.107982
摘要
In this work, the effect of purple sugarcane (Saccharum officinarum) peel anthocyanin extracts (PSPAEs) on the physical and functional properties of films based on lemon peel waste pectin (LPP) was investigated for the first time. PSPAEs have great compatibility with LPP matrix, and the LPP/PSPAEs composite film demonstrated a higher ultraviolet light barrier capacity. The incorporation of PSPAEs significantly improved the physical properties of LPP films confirmed by the enhanced mechanical properties and thermal stability, which might be associated with the more compact structure observed by scanning electron microscope images and possible intermolecular interaction such as hydrogen bond interactions between film components demonstrated via Fourier transform infrared spectra and X-ray diffraction analysis. Furthermore, PSPAEs imparted excellent functional properties on LPP films, including antioxidant properties and sensitive color response to the pH alternation and ammonia atmosphere, which favored the possible application in monitoring food freshness. Herein, LPP/PSPAEs films were employed to detect the freshness of shrimp and beef, and a visually discernible color change could be observed as the food turned from fresh to stale. In addition, the LPP/PSPAEs composite films displayed great biodegradability in the soil. The results showed that could impart excellent properties on LPP films, and LPP/PSPAEs composite film is a promising biodegradable film that can be used for intelligent detection of food freshness.
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