Zhu Yiqun, Su Yuhan, Hu Liangyan, Li Zhe, Xie Tiemin, Zhang Yifan, Qiao Guohua, Lu Fei
College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China.
College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034, China; Shenyang Key Laboratory of Grain and Oil Deep Processing, Shenyang, Liaoning 110034, China.
Food Chem. 2025 Jul 1;479:143815. doi: 10.1016/j.foodchem.2025.143815. Epub 2025 Mar 12.
With the rapid development of smart packaging, traditional systems that only extend shelf life or monitor freshness no longer meet consumer demands. This study developed a pH-responsive zein/chitosan composite film incorporating cinnamon essential oil-loaded Pickering emulsion (CEOP) and black wolfberry anthocyanins (BWAN) to extend salmon shelf life and monitor freshness. The composite films' structure, physical properties, pH sensitivity, antioxidant, and antimicrobial characteristics were evaluated. Incorporating 1 % CEOP enhanced the film's mechanical strength (from 11.44 MPa to 25.49 MPa), antioxidant capacity (from 61.9 % to 85.6 %), and antimicrobial effects. FTIR, XRD, and SEM confirmed strong molecular interactions between CEOP, BWAN, and the film matrix, improving stability. The composite film extended salmon's shelf life by 6 days and exhibited dynamic color changes, providing real-time freshness monitoring. This multifunctional film offers an innovative solution for food preservation with intuitive indicators of food quality.
随着智能包装的快速发展，仅延长保质期或监测新鲜度的传统系统已不再满足消费者需求。本研究开发了一种pH响应性玉米醇溶蛋白/壳聚糖复合膜，该复合膜包含负载肉桂精油的Pickering乳液（CEOP）和黑枸杞花青素（BWAN），以延长三文鱼的保质期并监测新鲜度。对复合膜的结构、物理性能、pH敏感性、抗氧化和抗菌特性进行了评估。加入1%的CEOP提高了膜的机械强度（从11.44兆帕提高到25.49兆帕）、抗氧化能力（从61.9%提高到85.6%）和抗菌效果。傅里叶变换红外光谱（FTIR）、X射线衍射（XRD）和扫描电子显微镜（SEM）证实了CEOP、BWAN与膜基质之间存在强烈的分子相互作用，提高了稳定性。复合膜使三文鱼的保质期延长了6天，并呈现出动态颜色变化，可提供实时新鲜度监测。这种多功能膜为食品保鲜提供了一种创新解决方案，具有直观的食品质量指标。
