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基于聚乙烯醇/壳聚糖纳米复合材料并使用藻蓝蛋白在冷藏储存期间生产虹鳟生物传感器。

Production of Oncorhynchus mykiss biosensor based on polyvinyl alcohol/chitosan nanocomposite using phycocyanin during refrigerated storage.

作者信息

Abed Sima, Nowruzi Bahareh, Anvar Seyed Amir Ali

机构信息

Department of Biotechnology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.

出版信息

Sci Rep. 2025 Jan 3;15(1):703. doi: 10.1038/s41598-025-85284-9.

DOI:10.1038/s41598-025-85284-9
PMID:39753812
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11698946/
Abstract

Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. In this study, polyvinyl alcohol/nanochitosan/phycocyanin nanocomposite (PVA/NCH/PC-NC) for fish fillets of Oncorhynchus mykiss rainbow trout coating was prepared. Five treatments were prepared over a period of 14 days (0, 1, 7 and 14 days) under treatments of T: fish coated with PVA/NCH-NC without PC; T, T T and T fish coated with PVA/NCH/PC-NC (0.5, 1, 1.5 and 2% PC respectively). Moreover, the results showed that higher concentrations of PC in PVA/NCH polymer matrix resulted in a net-like morphology on the film's surface. Also, after 21 days of storage, the T treatment had the lowest levels of mesophilic, psychrophilic, and Enterobacteriaceae bacteria (8.17 ± 0.02, 7.90 ± 0.04, and 60.67 ± 0.02 log cfu/g, respectively). Additionally, it was seen that PVA/NCH/PC-NC improved the Sensory evaluation of fish fillet samples during 14 days of storage (p < 0.05). Overall, the results showed that the prepared PVA/NCH/PC-NC (2% PC) film function as an intelligent packaging solution in food preservation and freshness monitoring applications of Oncorhynchus mykiss fillet in terms of mechanical, microbial and sensorial evaluation.

摘要

智能包装,也称为智能型包装,能够对外部刺激、湿度、光线、氧气、热量、pH值和细菌生长做出反应。在本研究中,制备了用于虹鳟鱼片涂层的聚乙烯醇/纳米壳聚糖/藻蓝蛋白纳米复合材料(PVA/NCH/PC-NC)。在14天(0、1、7和14天)的时间内进行了五种处理,处理方式如下:T1:用不含PC的PVA/NCH-NC包被的鱼;T2、T3、T4和T5:分别用含0.5%、1%、1.5%和2%PC的PVA/NCH/PC-NC包被的鱼。此外,结果表明,PVA/NCH聚合物基质中较高浓度的PC导致薄膜表面呈现网状形态。另外,在储存21天后,T5处理的嗜温菌、嗜冷菌和肠杆菌科细菌含量最低(分别为8.17±0.02、7.90±0.04和60.67±0.02 log cfu/g)。此外,还发现PVA/NCH/PC-NC在储存14天期间改善了鱼片样品的感官评价(p<0.05)。总体而言,结果表明,就机械性能、微生物和感官评价而言,所制备的PVA/NCH/PC-NC(2%PC)薄膜可作为虹鳟鱼片食品保鲜和新鲜度监测应用中的智能包装解决方案。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b2a4/11698946/049ddff3c1ff/41598_2025_85284_Fig13_HTML.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b2a4/11698946/6d6420d90daf/41598_2025_85284_Fig7_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b2a4/11698946/3fbe7667089c/41598_2025_85284_Fig8_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b2a4/11698946/7784ef4d9ff1/41598_2025_85284_Fig9_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b2a4/11698946/593e2a78431f/41598_2025_85284_Fig10_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b2a4/11698946/bc183c5705ef/41598_2025_85284_Fig11_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b2a4/11698946/19408aaa13c6/41598_2025_85284_Fig12_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b2a4/11698946/049ddff3c1ff/41598_2025_85284_Fig13_HTML.jpg

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