Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
Int J Biol Macromol. 2023 Jul 1;242(Pt 3):125044. doi: 10.1016/j.ijbiomac.2023.125044. Epub 2023 May 22.
In this study, pectin (PC)/chitosan nanofiber (ChNF) films containing a novel anthocyanin from sumac extract were successfully developed for freshness monitoring and shelf-life extension of shrimp. The physical, barrier, morphological, color, and antibacterial properties of biodegradable films were evaluated. The addition of sumac anthocyanins to the films caused intramolecular interactions (such as hydrogen bonds) in the film structure, as confirmed by using attenuated total reflectance Fourier transform infrared (ATR-FTIR) analysis, suggesting good compatibility of film ingredients. Also, intelligent films showed significant sensitivity to ammonia vapors and changed color from reddish to olive color at the first 5 min. Moreover, the results showed that PC/ChNF and PC/ChNF/sumac films have significant antibacterial activity against Gram-positive bacteria and Gram-negative bacteria. In addition to the good functional characteristics of the smart film, the resulting films showed acceptable physicomechanical properties. So, PC/ChNF/sumac smart film exhibited the strength = 60 MPa with the flexibility = 23.3 %. Likewise, water vapor barrier reduced from 2.5 (×10 g. m/m. s. Pa) to 2.3 (×10 g. m/m. s. Pa) after adding anthocyanin. The results of the application of intelligent film containing anthocyanins of sumac extract for shrimp freshness monitoring showed that the color of the intelligent film changed from reddish to greenish color after 48 h of storage, which shows the high potential of the produced film for monitoring the spoilage of seafood products.
在这项研究中，成功开发了一种含有来自漆树提取物的新型花色苷的果胶（PC）/壳聚糖纳米纤维（ChNF）薄膜，用于监测虾的新鲜度和延长货架期。评估了可生物降解薄膜的物理、阻隔、形态、颜色和抗菌性能。使用衰减全反射傅里叶变换红外（ATR-FTIR）分析证实，漆树花色苷的添加导致了薄膜结构中的分子内相互作用（如氢键），表明薄膜成分具有良好的相容性。此外，智能薄膜对氨蒸气表现出显著的敏感性，在最初的 5 分钟内颜色从红变到橄榄色。此外，结果表明 PC/ChNF 和 PC/ChNF/漆树薄膜对革兰氏阳性菌和革兰氏阴性菌具有显著的抗菌活性。除了智能膜的良好功能特性外，所得薄膜还表现出可接受的物理机械性能。因此，PC/ChNF/sumac 智能薄膜的强度为 60 MPa，柔韧性为 23.3%。同样，添加花色苷后，水蒸气阻隔率从 2.5（×10 g.m/m.s.Pa）降低到 2.3（×10 g.m/m.s.Pa）。含有漆树提取物花色苷的智能薄膜用于监测虾新鲜度的应用结果表明，智能薄膜的颜色在储存 48 小时后从红变绿，这表明所生产的薄膜具有监测海鲜产品变质的高潜力。
