National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China.
National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
Int J Biol Macromol. 2020 Jul 15;155:1296-1306. doi: 10.1016/j.ijbiomac.2019.11.101. Epub 2019 Nov 18.
A green nanocomposite film with pH-sensitivity and antioxidant activity based on oxidized chitin nanocrystals (O-ChNCs)/gelatin incorporating black rice bran anthocyanins (BACNs) was prepared in this study. Fourier transform infrared spectrum showed that BACNs were successfully immobilized into the O-ChNCs/gelatin matrix through non-covalent bonds. Scanning electron microscopy and atomic force microscope showed that BACNs was uniformly distributed in the O-ChNCs/gelatin matrix. Although the incorporation of BACNs decreased the mechanical properties of the films, it endowed the films with excellent UV-vis light barrier and antioxidant character. Moreover, the O-ChNCs/gelatin/BACNs films were pH-sensitive and showed remarkable color changes in different buffer solutions, which could be used to monitor the freshness of shrimp and hairtail by visible color changes. The colorimetric films with lower content of BACNs were found more sensitive toward basic volatile amines emitted during storage. Therefore, the developed O-ChNCs/gelatin/BACNs films may have a great potential in the freshness monitoring of high protein foods.
本研究制备了一种具有 pH 敏感性和抗氧化活性的绿色纳米复合膜，该复合膜基于负载黑米糠花色苷（BACNs）的氧化甲壳素纳米晶体（O-ChNCs）/明胶。傅里叶变换红外光谱表明，BACNs 通过非共价键成功固定在 O-ChNCs/明胶基质中。扫描电子显微镜和原子力显微镜表明，BACNs 均匀分布在 O-ChNCs/明胶基质中。尽管 BACNs 的掺入降低了薄膜的机械性能，但赋予了薄膜优异的 UV-vis 光阻隔和抗氧化性能。此外，O-ChNCs/明胶/BACNs 薄膜具有 pH 敏感性，并在不同的缓冲溶液中显示出明显的颜色变化，可用于通过可见颜色变化监测虾和带鱼的新鲜度。研究发现，含有较低 BACNs 含量的比色膜对储存过程中释放的碱性挥发性胺更敏感。因此，开发的 O-ChNCs/明胶/BACNs 薄膜在高蛋白食品的新鲜度监测方面具有很大的潜力。
