School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou 510640, China.
School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou 510640, China; College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.
Food Chem. 2023 Jul 30;415:135799. doi: 10.1016/j.foodchem.2023.135799. Epub 2023 Feb 27.
Consumers' pursuit for safe meat products is challenging to develop smart food packaging with proper mechanical properties and multifunctional properties. Therefore, this work attempted to introduce carboxylated cellulose nanocrystal (C-CNC) and beetroot extract (BTE) into sodium alginate (SA) matrix films to enhance their mechanical properties and endow them with antioxidant properties and pH-responsive capacity. The rheological results showed the C-CNC and BTE were consistently dispersed in the SA matrix. The incorporation of C-CNC made the surface and cross-section of the films rough but still dense, thus significantly improving the mechanical properties of the films. The integration of BTE provided antioxidant properties and pH responsiveness without significantly changing the thermal stability of the film. The highest tensile strength (55.74 ± 4.52 MPa) and strongest antioxidant capacities were achieved for the SA-based film with BTE and 10 wt% C-CNC. Additionally, the films possessed higher UV-light barrier properties after incorporating BTE and C-CNC. More notably, the pH-responsive films discolored when TVB-N value exceeded 18.0 mg/100 g during storage of pork at 4 °C and 20 °C, respectively. Therefore, the SA-based film with enhanced mechanical and functional properties has a high potential for quality detection in smart food packaging applications.
消费者对安全肉品的追求，给具有适当机械性能和多功能特性的智能食品包装带来了挑战。因此，本工作尝试将羧基化纤维素纳米晶体（C-CNC）和甜菜根提取物（BTE）引入海藻酸钠（SA）基质膜中，以提高其机械性能，并赋予其抗氧化性能和 pH 响应能力。流变学结果表明，C-CNC 和 BTE 均能均匀分散在 SA 基质中。C-CNC 的加入使膜的表面和截面变得粗糙，但仍保持致密，从而显著提高了膜的机械性能。BTE 的整合提供了抗氧化性能和 pH 响应性，而不会显著改变膜的热稳定性。对于含有 BTE 和 10wt% C-CNC 的基于 SA 的膜，其拉伸强度（55.74±4.52MPa）最高，抗氧化能力最强。此外，加入 BTE 和 C-CNC 后，膜的紫外光阻隔性能提高。更值得注意的是，当在 4°C 和 20°C 下分别储存猪肉时，TVB-N 值超过 18.0mg/100g 时，pH 响应膜会变色。因此，具有增强机械和功能特性的基于 SA 的膜在智能食品包装应用中的质量检测方面具有很高的潜力。
