Hao Ruoyi, Pang Shiwen, Mraz Jan, Geng Yeye, Liu Yanqiu, Pan Jinfeng
Department of Food Science and Technology, School of Forestry, Beihua University, Jilin 132013, China.
National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Food Chem X. 2024 Aug 26;24:101779. doi: 10.1016/j.fochx.2024.101779. eCollection 2024 Dec 30.
A highly pH-responsive gelatin film incorporating purple cabbage anthocyanin (PCA) and chondroitin sulphate (CS)/tannic acid (TA) was developed. Co-pigmentation of PCA via CS/TA improved its photothermal stability and visibility of color change in gelatin film. The morphological and structural properties of CS-PCA and TA-PCA films revealed that a more stable network was formed as new hydrogen bonds were generated by the co-pigmentation. Meanwhile, the co-pigmentation improved film's mechanical and hydrophobic properties, expressed as higher tensile strength (16.65 and 17.97 Mpa) and lower water vapor permeability (1.45 and 1.41) in CS-PCA and TA-PCA films, compared to PCA film. CS-PCA and TA-PCA films showed distinct color transitions for chilled fish fillets during storage. Total color difference (ΔE) of CS-PCA and TA-PCA films correlated well with the deterioration indexes of total volatile base nitrogen (TVB-N). All the results provided a novel pH-sensitive intelligent packaging strategy by co-pigmenting CS/TA with PCA for freshness monitoring.
研制了一种含有紫甘蓝花青素（PCA）和硫酸软骨素（CS）/单宁酸（TA）的高pH响应性明胶膜。通过CS/TA对PCA进行共色素化改善了其光热稳定性以及明胶膜中颜色变化的可见性。CS-PCA和TA-PCA膜的形态和结构特性表明，由于共色素化产生了新的氢键，从而形成了更稳定的网络。同时，共色素化改善了膜的机械性能和疏水性，与PCA膜相比，CS-PCA和TA-PCA膜的拉伸强度更高（分别为16.65和17.97 Mpa），水蒸气透过率更低（分别为1.45和1.41）。CS-PCA和TA-PCA膜在冷藏鱼片储存期间显示出明显的颜色转变。CS-PCA和TA-PCA膜的总色差（ΔE）与总挥发性盐基氮（TVB-N）的变质指标密切相关。所有结果提供了一种通过将CS/TA与PCA共色素化来进行新鲜度监测的新型pH敏感智能包装策略。
