Ke Fahui, Liu Duanwu, Qin Juanjuan, Yang Min
College of Science, Gansu Agricultural University, Lanzhou 730070, China.
Foods. 2024 Feb 28;13(5):736. doi: 10.3390/foods13050736.
An antioxidative and pH-sensitive multifunctional film, incorporating anthocyanin-rich purple sweet potato extract (PPE) was fabricated from polyvinyl alcohol (PVA) and sodium alginate (SA)/sodium carboxymethyl cellulose (CMC-Na). The film was composed of 6:4 PVA:SA/CMC-Na (mass ratio, SA:CMC-Na at 1:1) with added PPE, and changed color with changes in pH, and also had useful UV-blocking, antioxidant, mechanical, and water vapor barrier properties, which enable its use as a food coating film. In addition, the incorporation of 300 mg PPE increased the biodegradability of the film in soil from 52.47 ± 1.12% to 64.29 ± 1.75% at 17 days. The pH sensitivity of the film enabled its successful use for the evaluation of pork freshness. Cherries coated with the film had an extended shelf life from 3-4 to 7-9 days, during storage at 25 °C. Consequently, the multifunctional film can be applied to packaging for real-time pH/freshness monitoring and for effectively preserving the freshness of meat and fruit.
采用聚乙烯醇（PVA）和海藻酸钠（SA）/羧甲基纤维素钠（CMC-Na）制备了一种含有富含花青素的紫薯提取物（PPE）的抗氧化且对pH敏感的多功能薄膜。该薄膜由质量比为6:4的PVA:SA/CMC-Na（SA与CMC-Na的比例为1:1）组成，并添加了PPE，其颜色随pH值变化而改变，还具有有用的紫外线阻隔、抗氧化、机械和水蒸气阻隔性能，使其能够用作食品涂膜。此外，添加300 mg PPE可使薄膜在土壤中的生物降解率在17天时从52.47±1.12%提高到64.29±1.75%。薄膜的pH敏感性使其成功用于评估猪肉的新鲜度。在25℃储存期间，用该薄膜包衣的樱桃保质期从3-4天延长至7-9天。因此，这种多功能薄膜可应用于包装，用于实时pH/新鲜度监测，并有效保持肉类和水果的新鲜度。
