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.
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。
