基于胶原/壳聚糖/氧化锌纳米粒子和桑椹提取物的 pH 敏感膜的研制及其在猪肉新鲜度监测中的应用。
Development of a pH-sensitive film based on collagen/chitosan/ZnO nanoparticles and mulberry extract for pork freshness monitoring.
机构信息
Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China.
Key Laboratory of Leather Chemistry and Engineering (Ministry of Education), Sichuan University, Chengdu 610065, PR China; National Engineering Research Center of Clean Technology in Leather Industry, Sichuan University, Chengdu 610065, PR China.
出版信息
Food Chem. 2023 Feb 15;402:134428. doi: 10.1016/j.foodchem.2022.134428. Epub 2022 Sep 29.
pH-sensitive films based on collagen, chitosan, ZnO-nanoparticles and mulberry extract (CC/ZnO/ME) were developed to monitor pork freshness. Fourier transform infrared analysis revealed that collagen, chitosan, ZnO-nanoparticles and ME interacted via hydrogen bonds. The UV-vis light barrier ability of CC/ZnO/ME film was gradually enhanced as increasing ME content from 0.5 to 2.0 % wt. Compared with CC film, the mechanical strength and DPPH radical free scavenging rate of the CC/ZnO/ME film had increased by 13.84 MPa and 58.74 %, respectively. CC/ZnO/ME1 and CC/ZnO/ME2 films exhibited better pH-sensitivity than CC/ZnO/ME3 film, with color visibly changing from red to blue/green in different buffer solutions (pH 3-12). When monitoring the freshness of pork stored at 4℃, the color of CC/ZnO/ME2 film changed from deep purple to blue when TVB-N content exceeded the maximum permissible limit (15 mg/100 g) on 6th day.
基于胶原、壳聚糖、氧化锌纳米粒子和桑椹提取物的 pH 敏感膜（CC/ZnO/ME）被开发用于监测猪肉的新鲜度。傅里叶变换红外分析表明，胶原、壳聚糖、氧化锌纳米粒子和 ME 通过氢键相互作用。随着 ME 含量从 0.5%wt 增加到 2.0%wt，CC/ZnO/ME 膜的紫外可见光阻隔能力逐渐增强。与 CC 膜相比，CC/ZnO/ME 膜的机械强度和 DPPH 自由基清除率分别提高了 13.84 MPa 和 58.74%。CC/ZnO/ME1 和 CC/ZnO/ME2 膜比 CC/ZnO/ME3 膜具有更好的 pH 敏感性，在不同的缓冲溶液（pH 3-12）中颜色从红色变为蓝色/绿色。当监测在 4℃下储存的猪肉的新鲜度时，CC/ZnO/ME2 膜的颜色从深紫色变为蓝色，当 TVB-N 含量在第 6 天超过最大允许限量（15mg/100g）时。
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