纤维素
极限抗拉强度
材料科学
流变学
悬挂(拓扑)
基质(水族馆)
剪切速率
化学工程
延伸率
活性包装
动态力学分析
复合材料
食品包装
化学
聚合物
食品科学
工程类
地质学
海洋学
数学
纯数学
同伦
作者
Mohammad Shayan,Jaegyoung Gwon,Meen Sung Koo,Danbee Lee,Achyut Adhikari,Qinglin Wu
出处
期刊:Cellulose
[Springer Nature]
日期:2022-09-26
卷期号:29 (18): 9731-9751
被引量:14
标识
DOI:10.1007/s10570-022-04855-5
摘要
A combination of cellulose nanocrystals (CNCs) and nano-fibrillated cellulose (NFC) was used as a sustainable substrate to immobilize anthocyanins in red cabbage extract (RCE) and prepare a pH-sensitive packaging film. The incorporation of RCE in the CNC/NFC suspension changed the morphology and increased the steady-state viscosity and storage modulus of the suspension. Three rheological models (i.e., Power-law, Herschel–Bulkley, and Nasiri–Ashrafizadeh) fitted the relationship between shear stress and shear rate for each suspension. The incorporation of RCE to the CNC/NFC suspension altered the physical, optical, and mechanical properties of the films and acted as a free radical scavenger. The incorporation of 50 wt% RCE in the CNC/NFC film enhanced its elongation at break by around 855%. With the enhanced film flexibility, its tensile strength, however, declined. The developed indicator film contained 30 wt% RCE demonstrated an optimum physical, mechanical, and optical properties with the lowest response time to alkaline pH, which has a great potential as a pH-sensitive film for use in the seafood packaging industry.Graphical abstractThe develop halochromic CNC/NFC films containing anthocyanins provide a sensitive way for monitoring the freshness of packaged seafood products.
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