You Peiqiong, Wang Lin, Zhou Ning, Yang Ying, Pang Jie
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Center for Nano and Micro Mechanics, Tsinghua University, Beijing 100084, China; Institute of Superlubricity Technology, Research Institute of Tsinghua University in Shenzhen, Shenzhen 518057, China.
Int J Biol Macromol. 2022 Apr 15;204:386-396. doi: 10.1016/j.ijbiomac.2022.02.027. Epub 2022 Feb 9.
Blackcurrant anthocyanins (BCA) can be used to improve the structure and properties of konjac glucomannan (KGM)/carboxymethyl cellulose (CMC) composite film. In this study, the microstructure of the KGM/CMC/BCA composite film was evaluated. The results show that BCA is uniformly dispersed in the KC matrix, which changes the mechanical properties of the film (tensile strength (TS): 55.00 → 38.44 MPa and elongation at break (EB): 8.60 → 3.67%) and barrier properties (water vapor permeability (WVP): 0.67 → 2.53 g·mm/m day kPa). With the addition of BCA (0.05, 0.15, 0.20 wt%), the composite film exhibits higher thermal stability. Among them, 0.15 wt% has the best thermal stability. The composite film also shows the antioxidant and antibacterial properties of BCA, and has an inhibitory effect on food-borne pathogens. The composite film will show different colors in different buffers, which can be observed with the naked eye. Therefore, KGM/CMC/BCA film can be applied to smart food packaging to realize real-time monitoring of meat product quality.
黑加仑花青素（BCA）可用于改善魔芋葡甘聚糖（KGM）/羧甲基纤维素（CMC）复合膜的结构和性能。在本研究中，对KGM/CMC/BCA复合膜的微观结构进行了评估。结果表明，BCA均匀分散在KC基质中，这改变了薄膜的机械性能（拉伸强度（TS）：55.00→38.44MPa，断裂伸长率（EB）：8.60→3.67%）和阻隔性能（水蒸气透过率（WVP）：0.67→2.53g·mm/m²·day·kPa）。随着BCA（0.05、0.15、0.20wt%）的添加，复合膜表现出更高的热稳定性。其中添加0.15wt%时热稳定性最佳。复合膜还表现出BCA的抗氧化和抗菌性能，对食源性病原体有抑制作用。复合膜在不同缓冲液中会呈现不同颜色，肉眼即可观察到。因此，KGM/CMC/BCA膜可应用于智能食品包装，以实现对肉类产品质量的实时监测。
