Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
Food Chem. 2022 Jul 1;381:132224. doi: 10.1016/j.foodchem.2022.132224. Epub 2022 Jan 25.
A visual Polyvinylidene Fluoride (PVDF) fibrous film incorporated with Roselle anthocyanin (RS) and Cinnamon essential oil (CEO) (PRC film) was designed via electrospinning technology for pork preservation and freshness monitoring. The PRC film presented well structural integrity and stability in buffer solutions without leaking out RS. And PCR film had well hydrophobic and high permeability with water contact angle (WCA) of 109.52° and water vapor permeability (WVP) of 2.63 × 10 g mhPa. Importantly, PRC film exhibited good antibacterial activity with the inhibition diameter at 29.0 mm and 27.1 mm which against Escherichia coli and staphylococcus aureus, respectively. Finally, the PRC film was employed as a colorimetric sensor for monitoring pork freshness. It presented visible color changes from pink to blue and effectively prolonged the pork shelf-life by 2 days at 4 °C. These results indicate a great potential in intelligent and active packaging.
一种可视化的聚偏二氟乙烯（PVDF）纤维膜，通过静电纺丝技术将洛神花花青素（RS）和肉桂精油（CEO）结合在一起（PRC 膜），用于猪肉保鲜和新鲜度监测。PRC 膜在缓冲溶液中表现出良好的结构完整性和稳定性，RS 没有泄漏。并且 PCR 膜具有良好的疏水性和高透过性，水接触角（WCA）为 109.52°，水蒸气透过率（WVP）为 2.63×10 g mhPa。重要的是，PRC 膜对大肠杆菌和金黄色葡萄球菌的抑菌直径分别为 29.0mm 和 27.1mm，表现出良好的抗菌活性。最后，PRC 膜被用作监测猪肉新鲜度的比色传感器。它呈现出从粉红色到蓝色的可见颜色变化，并有效地将猪肉的货架期延长了 2 天，在 4°C 下。这些结果表明在智能和活性包装方面具有巨大的潜力。
