基于壳聚糖/氧化甲壳素纳米晶的智能薄膜的制备，其中包含黑米糠花色苷，用于海鲜变质监测。
Preparation of an intelligent film based on chitosan/oxidized chitin nanocrystals incorporating black rice bran anthocyanins for seafood spoilage monitoring.
机构信息
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China.
出版信息
Carbohydr Polym. 2019 Oct 15;222:115006. doi: 10.1016/j.carbpol.2019.115006. Epub 2019 Jun 19.
A novel intelligent film was developed by immobilizing 1%, 3% and 5% black rice bran anthocyanins (BACNs) into oxidized-chitin nanocrystals (O-ChNCs)/ chitosan (CS) matrix. The ultraviolet-visible spectrum of BACNs solutions showed color variations from red to greyish green in a range of pH 2.0-12.0. Fourier transform infrared spectrum and atomic force microscope of the films showed that O-ChNC and BACNs were well dispersed into the CS matrix. Although the incorporation of BACNs decreased the mechanical and barrier properties of the CS/O-ChNCs/BACNs (COB) films, it endowed the COB films with excellent UV-barrier, antioxidant and pH sensitivity character. The results of the application trial showed that the COB films containing 3% of BACNs (COB-3) were able to monitor the spoiling of fish and shrimp by visible color changes. Therefore, the developed COB-3 films could be used as an intelligent food packaging for monitoring animal-based protein food spoilage.
一种新型智能薄膜是通过将 1%、3%和 5%的黑米糠花色苷（BACNs）固定在氧化甲壳素纳米晶体（O-ChNCs）/壳聚糖（CS）基质中而开发的。BACNs 溶液的紫外-可见光谱显示，在 pH 值 2.0-12.0 的范围内，颜色从红色变为灰绿色。薄膜的傅里叶变换红外光谱和原子力显微镜显示，O-ChNC 和 BACNs 很好地分散在 CS 基质中。尽管 BACNs 的掺入降低了 CS/O-ChNCs/BACNs（COB）薄膜的机械和阻隔性能，但它赋予了 COB 薄膜优异的 UV 阻隔、抗氧化和 pH 敏感性。应用试验结果表明，含有 3%的 BACNs 的 COB 薄膜（COB-3）能够通过可见颜色变化监测鱼和虾的变质。因此，开发的 COB-3 薄膜可用作监测动物蛋白食品变质的智能食品包装。
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