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含精油的比色pH敏感膜用于虾蛄腐败追踪和保鲜的抗菌性能增强

Enhancement of Colorimetric pH-Sensitive Film Incorporating Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping.

作者信息

He Yunxia, Yuan Yuay, Gao Yuanyuan, Chen Mianhong, Li Yingying, Zou Ying, Liao Liangkun, Li Xiaotong, Wang Zhuo, Li Jihua, Zhou Wei

机构信息

Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China.

College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.

出版信息

Foods. 2024 May 24;13(11):1638. doi: 10.3390/foods13111638.

DOI:10.3390/foods13111638
PMID:38890874
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11171633/
Abstract

Anthocyanin-based smart packaging has been widely used for food freshness monitoring, but it cannot meet the requirements of smart films with antibacterial properties. This study aimed to enhance the antibacterial properties of intelligent films by incorporating essential oil (AEO) for mantis shrimp spoilage tracking and keeping the product fresh. A smart film was designed by introducing AEO and purple potato anthocyanin (PPA) to a polyvinyl alcohol/cellulose nanocrystal (PVA/CNC) polymer matrix. Our findings revealed that APP and AEO imparted the smart film with a favorable oxygen barrier, UV protection, mechanical properties, and antioxidant and pH/NH-sensitive functions. Interestingly, the PVA/CNC-AEO-PPA film achieved 45.41% and 48.25% bactericidal efficacy against and , respectively. Furthermore, a visual observation confirmed that the target film (PVA/CNC-AEO-PPA) changed color significantly during mantis shrimp spoilage: rose red-light red-pink-light gray-dark gray. Meanwhile, the PVA/CNC-AEO-PPA film retarded the quality deterioration of the mantis shrimp effectively. The PVA/CNC-AEO-PPA film shows great application potential in mantis shrimp preservation and freshness monitoring; it is expected to become a rapid sensor for detecting seafood quality non-destructively and a multifunctional film for better preservation of product quality.

摘要

基于花青素的智能包装已广泛用于食品新鲜度监测，但它无法满足具有抗菌性能的智能薄膜的要求。本研究旨在通过加入香芹酚精油（AEO）来增强智能薄膜的抗菌性能，用于跟踪虾蛄的腐败情况并保持产品新鲜。通过将AEO和紫薯花青素（PPA）引入聚乙烯醇/纤维素纳米晶体（PVA/CNC）聚合物基质中，设计出一种智能薄膜。我们的研究结果表明，APP和AEO赋予了智能薄膜良好的氧气阻隔性、紫外线防护性、机械性能以及抗氧化和pH/氨气敏感性功能。有趣的是，PVA/CNC-AEO-PPA薄膜对大肠杆菌和金黄色葡萄球菌的杀菌效率分别达到了45.41%和48.25%。此外，肉眼观察证实，目标薄膜（PVA/CNC-AEO-PPA）在虾蛄腐败过程中颜色发生了显著变化：玫瑰红-浅红-粉色-浅灰-深灰。同时，PVA/CNC-AEO-PPA薄膜有效地延缓了虾蛄的品质劣化。PVA/CNC-AEO-PPA薄膜在虾蛄保鲜和新鲜度监测方面显示出巨大的应用潜力；有望成为一种用于无损检测海鲜品质的快速传感器以及一种用于更好地保持产品品质的多功能薄膜。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/bad1aba2ec42/foods-13-01638-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/ed8b43cb73a8/foods-13-01638-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/a61b2824636e/foods-13-01638-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/ae9aebecb06b/foods-13-01638-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/a74f2698cb59/foods-13-01638-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/c0fbd3da9e5b/foods-13-01638-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/010450b8429f/foods-13-01638-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/4a0df865d152/foods-13-01638-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/bad1aba2ec42/foods-13-01638-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/ed8b43cb73a8/foods-13-01638-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/a61b2824636e/foods-13-01638-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/ae9aebecb06b/foods-13-01638-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/a74f2698cb59/foods-13-01638-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/c0fbd3da9e5b/foods-13-01638-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/010450b8429f/foods-13-01638-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/4a0df865d152/foods-13-01638-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/234e/11171633/bad1aba2ec42/foods-13-01638-g008.jpg

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