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基于淀粉、κ-卡拉胶和酢浆草提取物的抗氧化和氨敏感薄膜作为牛肉腐败的视觉指示剂

Antioxidant and ammonia-sensitive films based on starch, κ-carrageenan and Oxalis triangularis extract as visual indicator of beef meat spoilage.

作者信息

Jiang Changxing, Liu Tingting, Wang Siyu, Zou Yufei, Cao Junjie, Wang Caixia, Hang Chenzhu, Jin Lanfei

机构信息

School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu, PR China.

The Affiliated Huai'an Hospital of Xuzhou Medical University and Huai'an Second People's Hospital, Huai'an 223002, Jiangsu, PR China.

出版信息

Int J Biol Macromol. 2023 Apr 30;235:123698. doi: 10.1016/j.ijbiomac.2023.123698. Epub 2023 Feb 19.

DOI:10.1016/j.ijbiomac.2023.123698
PMID:36801294
Abstract

In this study, we first investigated the rheological property of sweet potato starch (SPS), κ-carrageenan (KC) and Oxalis triangularis extract (OTE) blends and found that the blends exhibited high apparent viscosity with an apparent shear thinning behavior. And then films based on SPS, KC and OTE were developed and their structural and functional properties were studied. The physico-chemical test results showed that OTE exhibited different colors in solutions with different pH values and the incorporation with OTE and KC could significantly increase the thickness, water vapor permeability, light barrier ability, tensile strength and elongation at break as well as the pH- and ammonia-sensitive properties of the SPS film. The structural property test results showed that some intermolecular interactions between OTE and SPS/KC occurred in SPS-KC-OTE films. Finally, the functional properties of SPS-KC-OTE films were examined and SPS-KC-OTE films showed significant DPPH radical scavenging activity as well as a visible color change in response to changes in beef meat freshness. Our results suggested that the SPS-KC-OTE films could be used as an active and intelligent food packaging material in food industry.

摘要

在本研究中,我们首先研究了红薯淀粉(SPS)、κ-卡拉胶(KC)和酢浆草提取物(OTE)共混物的流变特性,发现该共混物表现出高表观粘度和明显的剪切变稀行为。然后制备了基于SPS、KC和OTE的薄膜,并研究了它们的结构和功能特性。物理化学测试结果表明,OTE在不同pH值的溶液中呈现不同颜色,将OTE与KC加入SPS薄膜中可显著增加其厚度、水蒸气透过率、阻光能力、拉伸强度和断裂伸长率,以及SPS薄膜的pH值和氨敏感性。结构特性测试结果表明,在SPS-KC-OTE薄膜中,OTE与SPS/KC之间发生了一些分子间相互作用。最后,对SPS-KC-OTE薄膜的功能特性进行了检测,结果表明SPS-KC-OTE薄膜具有显著的DPPH自由基清除活性,并且随着牛肉新鲜度的变化会出现明显的颜色变化。我们的结果表明,SPS-KC-OTE薄膜可用作食品工业中的活性智能食品包装材料。

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