College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China.
College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China.
Carbohydr Polym. 2024 Sep 15;340:122244. doi: 10.1016/j.carbpol.2024.122244. Epub 2024 May 10.
This study introduces a novel multi-functional double-layer intelligent packaging. It focuses on developing a dual-function system capable of real-time monitoring and freshness preservation. Specifically, cellulose nanocrystalline (CNC) was obtained through acid hydrolysis, and then CNC/soybean protein isolate (CNC/SPI) complex colloid particles were prepared via antisolvent method. These particles served as stabilizers to prepare oil-in-water (O/W) cinnamon essential oil Pickering emulsion (CSCEO). The CSCEO was then integrated into the emulsified hydrophobic layer of a konjac glucomannan (Kgm) matrix through intermolecular hydrogen bonding. Finally, alginate (Alg) matrix containing alizarin (Al) as an indicator was added to construct the bilayer structure using a layer-by-layer casting strategy. The inner layer Alg/Al was the pH/NH-responsive indicator layer, while the outer layer Kgm/CSCEO acted as the high-barrier bacteriostatic layer. The obtained dual-function, double-layer film (Alg/Al-Kgm/CSCEO), which possesses a sensitive, reversible and rapid response towards pH/NH, shows exceptional antibacterial and antioxidant properties, as well as excellent mechanical property, light-blocking capability and hydrophobicity. For monitoring and maintaining the actual freshness of shrimp, such a bilayer packaging displays smallest change of ∆E and TVB-N (18.65 mg/100 g) even after 72 h, which further highlighting its potential in enhancing food safety and extending shelf life.
本研究介绍了一种新颖的多功能双层智能包装。它专注于开发一种能够实时监测和保鲜的双功能系统。具体来说，通过酸水解获得纤维素纳米晶体（CNC），然后通过反溶剂法制备 CNC/大豆分离蛋白（CNC/SPI）复合胶体颗粒。这些颗粒作为稳定剂来制备油包水（O/W）肉桂精油 Pickering 乳液（CSCEO）。然后，CSCEO 通过分子间氢键整合到魔芋葡甘聚糖（Kgm）基质的乳化疏水区中。最后，通过层层浇铸策略，添加含有茜素（Al）作为指示剂的海藻酸钠（Alg）基质，构建双层结构。内层 Alg/Al 是 pH/NH 响应指示剂层，而外层 Kgm/CSCEO 则作为高阻隔抑菌层。所得的双功能、双层膜（Alg/Al-Kgm/CSCEO）对 pH/NH 具有敏感、可逆和快速的响应，表现出出色的抗菌和抗氧化性能，以及优异的机械性能、遮光能力和疏水性。对于监测和保持虾的实际新鲜度，这种双层包装在 72 小时后甚至显示出最小的 ∆E 和 TVB-N（18.65mg/100g）变化，进一步突出了其在提高食品安全和延长保质期方面的潜力。
