共 35 条
Facile fabrication of sandwich-like anthocyanin/chitosan/lemongrass essential oil films via 3D printing for intelligent evaluation of pork freshness
被引:89
作者:

Li, Suqing
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机构:
Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China

Jiang, Yalan
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Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China

Zhou, Yuting
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Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China

Li, Runze
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Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China

Jiang, Yufei
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Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China

Hossen, Md Alomgir
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Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China

Dai, Jianwu
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h-index: 0
机构:
Sichuan Agr Univ, Coll Mech & Elect Engn, Yaan 625014, Peoples R China Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China

Qin, Wen
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h-index: 0
机构:
Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China

Liu, Yaowen
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h-index: 0
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Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China
机构:
[1] Sichuan Agr Univ, Coll Food Sci, Yaan 625014, Peoples R China
[2] Sichuan Agr Univ, Coll Mech & Elect Engn, Yaan 625014, Peoples R China
来源:
基金:
中国国家自然科学基金;
关键词:
Chitosan;
Mulberry anthocyanin;
Lemongrass essential;
Freshness;
PH-INDICATOR;
CHITOSAN;
ANTIOXIDANT;
ANTHOCYANIN;
EXTRACTS;
STARCH;
PURPLE;
D O I:
10.1016/j.foodchem.2021.131082
中图分类号:
O69 [应用化学];
学科分类号:
081704 ;
摘要:
In this study, chitosan (CH), mulberry anthocyanin (MA), and lemongrass essential oils (LEO) were used as an interlayer using a 3D printer. Further, cassava starch (CS) was used as a protective layer to form indicator films. The indicator films containing LEO showed significant antioxidant and antibacterial properties, and the release rate of LEO increased with a rise in pH. When chilled pork spoiled, the color of the indicator films changed from red to gray-blue, and the RGB values could be automatically analyzed by a smartphone application to determine pork freshness. These films hold implications as easy-to-use indicators of meat freshness, with great potential for monitoring food spoilage, as part of an intelligent packaging system.
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页数:13
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