皮克林乳液
材料科学
纳米晶
纤维素
化学工程
细菌纤维素
活性包装
食品包装
花青素
山茶花
乳状液
热稳定性
复合数
聚合物
纳米技术
化学
复合材料
食品科学
纳米颗粒
植物
工程类
生物
作者
Shiqi Li,Xingnan Wang,Yong Luo,Zilin Chen,Tianli Yue,Rui Cai,Marat Muratkhan,Zhijun Zhao,Zhouli Wang
标识
DOI:10.1016/j.ijbiomac.2023.126134
摘要
This study aims to develop a versatile intelligent packaging based on alginate (Alg) and anthocyanin (Ant) by incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Firstly, bacterial cellulose nanocrystals (BCNs) matrix produced from kombucha was incorporated with camellia oil into via ultrasonic triggering, forming a stable and multifunctional camellia oil-bacterial cellulose nanocrystal Pickering nanoemulsions (CBPE). The microstructure and rheology results of the emulsion confirmed the stabilized preparation of CBPE. Subsequently, the CBPE was integrated into the three-dimensional network structure composed of alginate/anthocyanin. The composite film (Alg-Ant-CBPE) was designed through Ca2+ crosslinking, intermolecular hydrogen bonding and dehydration condensation. The fabricated color indicator films with different concentrations of CBPE (0.1 %–0.4 %), showed varying degree of improvement in hydrophobicity, UV shielding, mechanical strength, thermal stability, water vapor barrier properties and antioxidant capacities. When applied to yogurt, the Alg-Ant-CBPE4 exhibited more pronounced color changes compared to Alg-Ant, enabling visual detection of food freshness. In conclusion, the incorporation of Pickering nanoemulsion provides an effective and promising approach to enhance the performance of polysaccharide-based intelligent packaging.
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