The Development of Highly pH-Sensitive Bacterial Cellulose Nanofibers/Gelatin-Based Intelligent Films Loaded with Anthocyanin/Curcumin for the Fresh-Keeping and Freshness Detection of Fresh Pork

被引：29

作者：

Zhou, Siyu ^{[1
]}

Li, Nan ^{[1
]}

Peng, Haonan ^{[2
]}

Yang, Xingbin ^{[1
]}

Lin, Dehui ^{[1
]}

机构：

[1] Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Shaanxi Engn Lab Food Green Proc & Safety Control, Shaanxi Key Lab Hazard Factors Assessment Proc & S, Xian 710062, Peoples R China

[2] Shaanxi Normal Univ, Sch Chem & Chem Engn, Key Lab Appl Surface & Colloid Chem, Minist Educ, Xian 710119, Peoples R China

来源：

FOODS | 2023年 / 12卷 / 20期

基金：

中国国家自然科学基金;

关键词：

gelatin; curcumin; anthocyanin; bacterial cellulose nanofibers; freshness detection; FOOD; CURCUMIN; PLASTICIZER;

D O I：

10.3390/foods12203719

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to develop highly pH-sensitive bacterial cellulose nanofibers/gelatin-based intelligent films, where the intelligent films were loaded with different ratios (10:0, 0:10 2:8, 5:5 and 8:2, w/w) of curcumin:anthocyanin (Cur/ATH), and the characterization of intelligent films was investigated. The results showed that the microstructures of intelligent films were much rougher as the proportion of curcumin increased. FTIR results showed that anthocyanin and curcumin were fixed in gelatin matrix by hydrogen bonds. Moreover, XRD results showed that curcumin had a significant effect on the crystal structure of the films. Interestingly, films loaded with a Cur/ATH ratio of 5:5 had the best mechanical and antioxidant properties and a high pH-sensitivity property. Consequently, the bacterial cellulose nanofibers/gelatin-based intelligent films loaded with a Cur/ATH ratio of 5:5 were used for the packaging of fresh pork, displaying good fresh-keeping and freshness detection effects. Therefore, this study suggested that bacterial cellulose nanofibers/gelatin-based intelligent films have great potential in the fresh-keeping and freshness detection of meat.

引用

页数：19

共 49 条

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