College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
Int J Biol Macromol. 2023 Nov 1;251:126372. doi: 10.1016/j.ijbiomac.2023.126372. Epub 2023 Aug 16.
The recovery of food by-products is of great significance. Food by-products contain diverse materials showing promise for the development of food packaging or edible coatings. In the present study, the effects of banana flower bract anthocyanin extracts (BFBAEs) on properties of longan seed starch (LSS) films were investigated for the first time. The prepared BFBAEs presented great compatibility with LSS matrix without changing the film chemical structures. The LSS films containing BFBAEs presented improved UV light barrier capacities, increased water vapor permeability, and lowered thermal stability compared to the pure LSS films. Additionally, the introduction of BFBAEs significantly reduced tensile strength and increased elongation at break of LSS films. There is growing demands for the fabrication of intelligent films for the visible monitoring of food freshness. BFBAEs imparted great antioxidant activities and pH-sensitive and ammonia-sensitive discoloration capacities on LSS films. LSS/BFBAEs III films were employed to detect food (beef and shrimp) freshness, and distinguishable color variations could be observed as the food freshness reduced. The LSS-based films were almost completely degraded after 30 days. Two types of by-products were combined to develop novel biodegradable active films, which showed promise for the discernible detection of the freshness of perishable foods.
食品副产物的回收具有重要意义。食品副产物中含有多种物质，有望开发成食品包装或可食用涂层。本研究首次探讨了香蕉花苞片花色苷提取物（BFBAEs）对龙眼籽淀粉（LSS）薄膜性能的影响。所制备的 BFBAEs 与 LSS 基质具有很好的相容性，而不会改变薄膜的化学结构。与纯 LSS 薄膜相比，添加 BFBAEs 的 LSS 薄膜具有更好的紫外光阻隔能力、更高的水蒸气透过率和更低的热稳定性。此外，BFBAEs 的引入显著降低了 LSS 薄膜的拉伸强度，增加了其断裂伸长率。目前，人们对制造用于可视监测食品新鲜度的智能薄膜的需求日益增长。BFBAEs 赋予 LSS 薄膜优异的抗氧化活性、pH 敏感性和氨敏变色能力。LSS/BFBAEs III 薄膜被用于检测食品（牛肉和虾）的新鲜度，随着食品新鲜度的降低，可以观察到明显的颜色变化。在 30 天后，基于 LSS 的薄膜几乎完全降解。两种副产物结合开发出新型可生物降解的活性薄膜，有望用于识别易腐食品的新鲜度。
