School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
Int J Biol Macromol. 2024 Oct;278(Pt 2):134358. doi: 10.1016/j.ijbiomac.2024.134358. Epub 2024 Jul 31.
A novel pH-triggered bilayer film was composed of zein (Z), carboxymethylcellulose (CMC), Eudragit L100 (L100), and purple cabbage anthocyanin (PCA), followed by casting for monitoring pork freshness during storage at 4 °C and 25 °C. This bilayer film was employed to encapsulate anthocyanins, preventing anthocyanins oxidation and photodegradation. Additionally, under pH 6, this film ruptures and releases anthocyanins, inducing a sudden color change in the indicator film, significantly reducing errors in freshness indications. Notably, the ZCLP8% film had excellent stability and pH response properties. The performance of the ZCLP8% film in monitoring pork freshness was evaluated. When the concentration of pork TVB-N reached 15.59 mg/100 g (pH = 6.35), the bilayer film was ruptured, and the release rate of PCA was 85.52 %, which was a significant change in the color of the bilayer film compared with that at pH = 5. Therefore, this work addresses the limitation that anthocyanin-based intelligent films are subject to judgment errors when applied, opening new possibilities for food freshness differentiation monitoring.
一种新型的 pH 触发双层膜由玉米醇溶蛋白（Zein，Z）、羧甲基纤维素（Carboxymethylcellulose，CMC）、Eudragit L100（L100）和紫甘蓝花青素（Purple Cabbage Anthocyanin，PCA）组成，随后进行浇铸，以在 4°C 和 25°C 下储存时监测猪肉的新鲜度。该双层膜用于封装花青素，防止花青素氧化和光降解。此外，在 pH 6 下，该膜破裂并释放花青素，导致指示剂膜发生突然变色，显著减少了新鲜度指示的误差。值得注意的是，ZCLP8%膜具有优异的稳定性和 pH 响应性能。评估了 ZCLP8%膜在监测猪肉新鲜度方面的性能。当猪肉 TVB-N 浓度达到 15.59mg/100g（pH=6.35）时，双层膜破裂，PCA 的释放率达到 85.52%，这与 pH=5 时双层膜的颜色有显著变化。因此，这项工作解决了花青素智能膜在应用中容易出现判断错误的局限性，为食品新鲜度差异化监测开辟了新的可能性。
