College of Food Science and Engineering, Yazhou Bay Innovation Institute; Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 572022; Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China; Laboratory of Advanced Theranostic Materials and Technology, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, China; University of Chinese Academy of Sciences, Beijing 100049, China.
College of Food Science and Engineering, Yazhou Bay Innovation Institute; Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 572022; Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
Int J Biol Macromol. 2024 Oct;277(Pt 3):134435. doi: 10.1016/j.ijbiomac.2024.134435. Epub 2024 Aug 6.
The objective of this work was to evaluate the potential application of chitosan/PVA food packaging films incorporating nano-ZnO and purple potato anthocyanins for preserving chilled hairtail pieces. The hairtail pieces were packaged with chitosan/PVA (CP) and chitosan/PVA/nano-ZnO/purple potato anthocyanins (CPZP), respectively, and Control named without any packaging. The changes in pH, total volatile basic nitrogen (TVB-N), total bacterial colony (TVC), thiobarbituric acid (TBA), color value, and sensory evaluation scores of hairtail pieces were periodically determined. Notably, pH, TVC, TVB-N and TBA values of CPZP group on day 15 were 11.67 %, 23.71 %, 80.73 %, and 35.07 %, respectively, lower than Control group. In addition, CPZP group also performed the best in color and sensory evaluation. These results indicated that CPZP, an active food packaging, could extend the shelf-life of hairtail at least 6 days. Overall, chitosan/PVA food films incorporated with nano-ZnO and purple potato anthocyanins (180 mg/100 mL) provides a potential application in food preservation.
本工作旨在评估壳聚糖/PVA 复合纳米 ZnO 和紫甘薯花色苷食品包装膜在冷藏带鱼段保鲜中的潜在应用。将带鱼段分别用壳聚糖/PVA（CP）和壳聚糖/PVA/纳米 ZnO/紫甘薯花色苷（CPZP）包装，并以未包装的对照组（Control）作为对照。定期测定带鱼段的 pH 值、总挥发性盐基氮（TVB-N）、总细菌菌落数（TVC）、硫代巴比妥酸（TBA）、色泽值和感官评价得分的变化。值得注意的是，CPZP 组在第 15 天的 pH 值、TVC、TVB-N 和 TBA 值分别为 11.67%、23.71%、80.73%和 35.07%，低于对照组。此外，CPZP 组在颜色和感官评价方面也表现最佳。这些结果表明，作为一种活性包装，CPZP 可以将带鱼的货架期延长至少 6 天。总的来说，壳聚糖/PVA 复合纳米 ZnO 和紫甘薯花色苷（180mg/100mL）的食品包装膜在食品保鲜方面具有潜在的应用价值。
