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, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
Int J Biol Macromol. 2021 May 1;178:104-112. doi: 10.1016/j.ijbiomac.2021.02.115. Epub 2021 Feb 17.
pH-sensitive and antibacterial films based on chitosan/polyvinyl alcohol/nano-ZnO (CPZ) containing anthocyanins extracted from purple potato (PPE) or roselle (RE) were developed. When incorporated with PPE or RE, the moisture contents and flexibility of film significantly reduced (P < 0.05), while mechanical resistance of film was significantly enhanced (P < 0.05). Water vapor permeability (WVP) of film was slightly influenced by the addition of PPE or RE (P > 0.05). CPZ-RE film exhibited darker color and lower light transmittance than CPZ-PPE film at the same incorporation level. CPZ-PPE and CPZ-RE films exhibited distinguishable color changes in different pH buffer solutions. CPZ-PPE films exhibited higher antibacterial activity against Escherichia coli and Staphylococcus aureus than CPZ-RE films. Moreover, film could effectively monitor spoilage degree of shrimp when film changed from purple to light-green. Our results suggested CPZ-PPE and CPZ-RE films have promising potential as active and smart packaging materials for applications in food industry.
基于壳聚糖/聚乙烯醇/纳米氧化锌（CPZ）的 pH 敏感型抗菌薄膜，其中含有从紫薯（PPE）或玫瑰茄（RE）中提取的花色苷。当与 PPE 或 RE 结合时，薄膜的水分含量和柔韧性显著降低（P < 0.05），而机械阻力则显著提高（P < 0.05）。添加 PPE 或 RE 对薄膜的水蒸气透过率（WVP）影响不大（P > 0.05）。在相同添加水平下，CPZ-RE 薄膜的颜色比 CPZ-PPE 薄膜更深，透光率更低。CPZ-PPE 和 CPZ-RE 薄膜在不同 pH 缓冲溶液中表现出明显的颜色变化。CPZ-PPE 薄膜对大肠杆菌和金黄色葡萄球菌的抑菌活性均高于 CPZ-RE 薄膜。此外，当薄膜从紫色变为浅绿色时，薄膜可以有效地监测虾的腐败程度。研究结果表明，CPZ-PPE 和 CPZ-RE 薄膜具有作为食品工业中活性和智能包装材料的应用潜力。
