Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China.
Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China.
Food Chem. 2024 Jan 1;430:137032. doi: 10.1016/j.foodchem.2023.137032. Epub 2023 Jul 26.
In the context of food waste and human diseases caused by food pollution, color renderement intelligent packaging came into being. Improving its indicator stability and sensitivity is essential for application. On the basis of our previous work, corn starch/polyvinyl alcohol was used as the matrix, the synthesized zirconium-based UiO-66 and anthocyanin-loaded ovalbumin-carboxymethylcellulose nanocomposites were embedded in to stabilize anthocyanins and improve gas adsorption performance of film. The study found that incorporating appropriate amount of UiO-66 (3%) in films resulted in uniform distribution and formation of holes. Mechanical properties, water stability and barrier properties were significantly improved, and gas adsorption capacity increased by approximately 10 times. More crucially, films that incorporate UiO-66 can react more quickly and visibly to lower concentrations of ammonia gas. The color change of SP/OVA-CMC-ACNs/3% UiO-66 film was noticeable (from purple to gray and then to green) when applied to monitor freshness of shrimp and pork.
在食物浪费和食物污染导致人类疾病的背景下，显色智能包装应运而生。提高其指标稳定性和灵敏度对于应用至关重要。在我们之前工作的基础上，以玉米淀粉/聚乙烯醇为基质，嵌入合成的锆基金属-有机骨架 UiO-66 和负载花青素的卵清蛋白-羧甲基纤维素纳米复合材料，以稳定花青素并提高膜的气体吸附性能。研究发现，在薄膜中加入适量的 UiO-66（3%）可以使薄膜均匀分布并形成孔。力学性能、水稳定性和阻隔性能显著提高，气体吸附能力提高了约 10 倍。更重要的是，加入 UiO-66 的薄膜可以对较低浓度的氨气更快、更明显地做出反应。当用于监测虾和猪肉的新鲜度时，SP/OVA-CMC-ACNs/3%UiO-66 薄膜的颜色变化（从紫色变为灰色，然后变为绿色）非常明显。
