Santos Luan Gustavo, Martins Vilásia Guimarães
Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS 96203-900, Brazil.
Int J Biol Macromol. 2024 Mar;262(Pt 1):130001. doi: 10.1016/j.ijbiomac.2024.130001. Epub 2024 Feb 9.
The development of active and smart packaging from non-conventional food sources is an ecological trend to ensure safe food supply in the food chain. The study aimed to develop multifunctional films based on alginate blended with different concentrations of purple onion peel (POPE) and butterfly-pea flower extract (BFE). The addition of the extracts increased the opacity of the films by 80 %, indicating greater UV-light barrier ability. The tensile strength and elongation at break of the films increased by 70 % and 30 %, while water vapor permeability decreased by 15 %. The interaction between the extract and the alginate positively modified the structure of the films, increasing the melting temperature of the films (112-131 °C). Mixing both extracts in the matrix generated materials with antioxidant activity, antimicrobial capabilities, and sensitivity to freshness factors (gases, pH, and temperature) superior to films added with a single extract, suggesting better active and intelligent performances. The films protected the color of food products against the effects of UV-light, being strongly capable of colorimetrically checking the deterioration of protein-rich products. Therefore, alginate films blended with POPE and BFE have a promising potential for developing smart materials, preserving, and monitoring the food quality.
利用非传统食品来源开发活性和智能包装是确保食品链中食品安全供应的一种生态趋势。该研究旨在开发基于藻酸盐并与不同浓度的紫洋葱皮（POPE）和蝶豆花提取物（BFE）混合的多功能薄膜。提取物的添加使薄膜的不透明度提高了80%，表明其具有更强的紫外线阻隔能力。薄膜的拉伸强度和断裂伸长率分别提高了70%和30%，而水蒸气透过率降低了15%。提取物与藻酸盐之间的相互作用积极地改变了薄膜的结构，提高了薄膜的熔点（112-131°C）。在基质中混合两种提取物所生成的材料具有抗氧化活性、抗菌能力，并且对新鲜度因素（气体、pH值和温度）的敏感度优于添加单一提取物的薄膜，这表明其具有更好的活性和智能性能。这些薄膜可保护食品的颜色免受紫外线的影响，并且能够通过比色法有力地检测富含蛋白质产品的变质情况。因此，与POPE和BFE混合的藻酸盐薄膜在开发智能材料、保存和监测食品质量方面具有广阔的应用前景。
