纳米纤维
壳聚糖
极限抗拉强度
静电纺丝
化学
材料科学
阿拉伯树胶
食品科学
复合材料
聚合物
生物化学
作者
Nassim Shavisi,Yasser Shahbazi
标识
DOI:10.1016/j.fpsl.2022.100827
摘要
The objectives of the current study were to incorporate Rosa damascena extract 5% (RDE) into the chitosan (CH)-gum Arabic (GA) nanofiber mats using the electrospinning method and investigate the effects of fabricated nanofibers on monitoring the freshness of raw chicken fillets during refrigerated storage. The resultant electrospun CH-GA and CH-GA + RDE 5% nanofibers had a uniform, homogeneous, and cylindrical structure with mean diameters of 300.12 ± 0.25 nm and 725.39 ± 0.46 nm, respectively. The CH-GA nanofiber mats had acceptable thickness (0.28–0.55 mm), tensile strength (3.77–6.71 MPa), elongation at break (7.68%−111.43%), moisture content (2.21%−5.42%), water vapor permeability (9.03–18.97 × 10‾4 g mm/m² h Pa), and water solubility (19.56%−32.17%). The fabricated CH-GA + RDE 5% nanofibers showed visible color responses when subjected to the different pH buffer solutions as follows: pink (pH 1); red (pH 2–3); pale red (pH 4–5); dark khaki (pH 6–8); green (pH 9–10); and brown (pH 11–12). In visual monitoring trial using raw chicken fillets, the color of intelligent nanofibers changed from white to khaki as the chicken fillets spoiled. Our findings indicate the suitability of the electrospun CH-GA + RDE 5% nanofiber mats as a simple and easy-to-use freshness indicator for intelligent chicken fillet’s packaging.
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