Department of Biological and Food Engineering, Hefei Normal University, Hefei, Anhui, China.
School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui, China.
PLoS One. 2023 Nov 29;18(11):e0290650. doi: 10.1371/journal.pone.0290650. eCollection 2023.
A smart packaging film was developed employing the pH-indicating activity of elderberry anthocyanins to solve the problem of refrigerated food freshness monitoring. The effect of elderberry anthocyanins on the properties of gellan gum, gelatin composite films and preservation of fresh shrimp as an indicator of freshness was investigated. The results showed that the elderberry anthocyanin-gellan gum/gelatin film had improved on film thickness (7.8×10-2 mm), TS (tensile strength) (14.57×103 MPa), WVP (water vapor permeability) (36.96×10-8 g/m·s·Pa), and a reduced EAB (elongation at break) (17.92%), and water solubility (water-soluble time of 60.5 s). SEM (scanning electron microscopy) and FTIR (infrared spectrum analysis) showed excellent compatibility between its components. Moreover, the elderberry anthocyanin film exhibited good mechanical properties and pH indication effects. Therefore, the film can be considered suitable for maintaining the quality of fresh shrimp. The results could provide a reference for research and development into new active intelligent packaging films.
采用越桔花色苷的 pH 指示活性开发了一种智能包装膜，以解决冷藏食品新鲜度监测的问题。研究了越桔花色苷对胶凝多糖、明胶复合膜性能和新鲜虾保鲜的影响，以指示新鲜度。结果表明，越桔花色苷-结冷胶/明胶膜的厚度（7.8×10-2mm）、拉伸强度（14.57×103MPa）、水蒸气透过率（36.96×10-8g/m·s·Pa）提高，断裂伸长率（17.92%）和水溶性（水溶性时间 60.5s）降低。SEM（扫描电子显微镜）和 FTIR（红外光谱分析）表明其各成分之间具有良好的相容性。此外，越桔花色苷膜表现出良好的机械性能和 pH 指示效果。因此，该膜可用于保持对虾的质量。该结果可为新型活性智能包装膜的研究和开发提供参考。
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