Wen Peng, Wu Jinling, Wu Jiahui, Wang Hong, Wu Hong
College of Food Science, Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China.
School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510641, China.
Foods. 2024 Feb 27;13(5):717. doi: 10.3390/foods13050717.
In this study, colorimetric indicator nanofiber films based on ethyl cellulose (EC)/gelatin (G) incorporating purple sweet potato anthocyanins (PSPAs) were designed via electrospinning technology for monitoring and maintaining the freshness of pork. The film presented good structural integrity and stability in a humid environment with water vapor permeability (WVP) of 6.07 ± 0.14 × 10 g·msPa and water contact angle (WCA) of 81.62 ± 1.43°. When PSPAs were added into the nanofiber films, the antioxidant capacity was significantly improved ( < 0.05) with a DPPH radical scavenging rate of 68.61 ± 1.80%. The nanofiber films showed distinguishable color changes as pH changes and was highly sensitive to volatile ammonia than that of casting films. In the application test, the film color changed from light pink (fresh stage) to light brown (secondary freshness stage) and then to brownish green (spoilage stage), indicating that the nanofiber films can be used to detect the real-time freshness of pork during storage. Meanwhile, it could prolong the shelf life of pork by inhibiting the oxidation degree. Hence, these results suggested that the EC/G/PSPA film has promising future for monitoring freshness and extending shelf life of pork.
在本研究中，通过静电纺丝技术设计了基于乙基纤维素（EC）/明胶（G）并掺入紫薯花青素（PSPA）的比色指示纳米纤维膜，用于监测和保持猪肉的新鲜度。该膜在潮湿环境中呈现出良好的结构完整性和稳定性，水蒸气透过率（WVP）为6.07±0.14×10 g·msPa，水接触角（WCA）为81.62±1.43°。当将PSPA添加到纳米纤维膜中时，抗氧化能力显著提高（<0.05），DPPH自由基清除率为68.61±1.80%。纳米纤维膜随着pH值的变化呈现出明显的颜色变化，并且对挥发性氨的敏感度高于流延膜。在应用测试中，膜的颜色从浅粉色（新鲜阶段）变为浅棕色（次新鲜阶段），然后变为棕绿色（变质阶段），表明纳米纤维膜可用于检测猪肉在储存期间的实时新鲜度。同时，它可以通过抑制氧化程度来延长猪肉的保质期。因此，这些结果表明，EC/G/PSPA膜在监测猪肉新鲜度和延长其保质期方面具有广阔的前景。
