Xu Fengfeng, Yun Dawei, Huang Xiaoqian, Sun Bixue, Tang Chao, Liu Jun
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Foods. 2023 Jul 21;12(14):2779. doi: 10.3390/foods12142779.
Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The impact of cooked amaranth juice and bergamot essential oil on the color-changeability, structural characterization, and barrier, antioxidant, mechanical and thermal properties of pullulan-based films was determined. Results showed the cooked amaranth juice contained pH-response color-changing betacyanins. The pullulan films containing cooked amaranth juice were color-changeable in pH 9-12 buffers and in ammonia vapor. The color-changeable property of betacyanins in cooked amaranth juice was unaffected by bergamot essential oils. The inner structure of pullulan films was greatly affected by cooked amaranth juice, forming big and ordered humps in film cross-sections. The crystallinity of pullulan films was improved by the combined addition of cooked amaranth juice and bergamot essential oil. Among the films, the pullulan film containing cooked amaranth juice and 6% bergamot essential oil showed the highest UV-vis light barrier property, antioxidant activity, and tensile strength; while the pullulan film containing cooked amaranth juice and 4% bergamot essential oil showed the highest oxygen barrier property and thermal stability. Moreover, the pullulan films containing cooked amaranth juice were able to monitor the freshness of shrimp by presenting color changes from reddish purple to dark red.
通过混合煮熟的苋菜汁和佛手柑精油制备了基于普鲁兰多糖的智能包装薄膜。测定了煮熟的苋菜汁和佛手柑精油对基于普鲁兰多糖薄膜的颜色可变性、结构表征以及阻隔、抗氧化、机械和热性能的影响。结果表明，煮熟的苋菜汁含有pH响应变色的甜菜色素。含有煮熟苋菜汁的普鲁兰多糖薄膜在pH 9-12缓冲液和氨气中可变色。煮熟苋菜汁中甜菜色素的变色特性不受佛手柑精油的影响。煮熟的苋菜汁对普鲁兰多糖薄膜的内部结构有很大影响，在薄膜横截面形成大而有序的凸起。煮熟的苋菜汁和佛手柑精油的联合添加提高了普鲁兰多糖薄膜的结晶度。在这些薄膜中，含有煮熟苋菜汁和6%佛手柑精油的普鲁兰多糖薄膜表现出最高的紫外-可见光阻隔性能、抗氧化活性和拉伸强度；而含有煮熟苋菜汁和4%佛手柑精油的普鲁兰多糖薄膜表现出最高的氧气阻隔性能和热稳定性。此外，含有煮熟苋菜汁的普鲁兰多糖薄膜能够通过呈现从红紫色到深红色的颜色变化来监测虾的新鲜度。
