INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Gang Wu,Wei Su,Lini Huo,Qing Guo,Jianhua Wei,Haiyi Zhong,Peiyuan Li
Developing bifunctional innovative food packaging for maintaining and monitoring food freshness is crucial for food safety. Here, we prepared tannic acid cinnamaldehyde nanoemulsions through self-assembly and ionic cross-linking between the natural emulsifiers tannic acid and cinnamaldehyde, and were incorporated into chitosan as a protective outer layer. Sodium alginate anchored with alizarin was employed as the sensing inner layer. A pH-sensitive bilayer film integrating real-time monitoring and maintenance of food fresh food freshness was designed using layer-by-layer assembly (LBL) technology. The prepared bilayer film exhibited 100 % UV protection, >99 % antimicrobial effect, and 94.86 % and 97.91 % clearance rates for DPPH and ABTS free radicals, respectively. In addition, the bilayer film exhibited high biosafety and sensitive, reversible, and rapid response to pH/NH 3 . Shrimp preservation experiments showed that the smart bilayer film could effectively slow down the growth of microorganisms on the surface of shrimp, extend the freshness period of shrimp, and could monitor the freshness of shrimp in real-time through color changes. In conclusion, the prepared SL-CCT bilayer film has excellent potential for food preservation and freshness monitoring, providing a new perspective for design and development of multifunctional smart food packaging films.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
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2021
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IF 6.429
Yanyi Wen,Jia Liu,Lei Jiang,Zhongjie Zhu,Suirui He,Shu He,Wei Shao
An intelligent and active film was developed based on 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-oxidized bacterial cellulose (TOBC) containing thymol (THY) and anthocyanin-rich purple potato extract (ANT). The microstructure, thermal stability, water vapor permeability, mechanical property and UV protection performance of TOBC-based films were evaluated. Scanning Electron Microscopy (SEM) and Atomic Force Microscope (AFM) results show the additions of THY and ANT bring about the uneven distribution of TOBC fibers with slightly increased surface roughness . Meanwhile, the introduction of THY and ANT could increase the thermal stability, UV protection and water vapor barrier property of TOBC with slightly decreased tensile strength . The prepared ANT exhibits a pH-sensitive activity, and it endows the fabricated TOBC/THY/ANT film with colorimetric response ability to volatile ammonia. TOBC/THY/ANT film also exhibits good antibacterial and antioxidant activities . Particular finding is that TOBC/THY/ANT film possesses simultaneously freshness real-time monitoring and good shrimp preservation abilities. The antioxidant, antibacterial and color response performances of TOBC/THY/ANT film were measured for three cycles in order to prove its recycling ability. These unique features of TOBC/THY/ANT film demonstrate the potential in commercial shrimp packaging with freshness real-time monitoring.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Dan Zheng,Shumin Cao,Dengming Li,Yihan Wu,Peijun Duan,Shanshan Liu,Xing Li,Xiaoyu Zhang,Yisheng Chen
In this study, a multi-functional packaging film was fabricated, utilizing the natural polysaccharide chitosan (CS) as the base material, integrating natural blueberry anthocyanin (AN) as pH-responsive indicator, and reinforced with cellulose nanocrystals (CNCs). The implications of addition levels of CNCs on the characteristics of the films were systematically investigated, resulting in that CS-AN-CNCs 9 % film exhibited optimal performance. Specifically, the film showed a substantial enhancement in maximum tensile strength from 15 MPa to 35 MPa; On the other hand, the swelling degree properties, the oxygen permeability and water vapor permeability decreased from 159.2 % to 92.0 %, from 51.7 g/(m 2 d) to 12.2 g/(m 2 d), from 31.6 × 10 −12 g/(m·s·Pa) to 1.6 × 10 −12 g/(m·s·Pa), respectively. Moreover, the CS-AN-CNCs 9 % film exhibited antioxidant, antibacterial, coupled with a color metrically responsive to pH variations, displaying great potential in indicating the shrimp freshness and delaying spoilage. Another notable advantage of the-prepared packaging material lies in its completely biodegradability, therefore meeting the requirement of environmental protection. Therefore, the prepared CS-AN-CNCs film as an intelligent packaging solution with potential applications in food preservation and freshness monitoring applications.
研究领域:
食品科学
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材料科学
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生物工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2024
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IF 11
Huijie Yang,Zhihang Xu,Leping Li,Chao Li,Yehan Tao,Jie Lu,Jinwen Hu,Xiaodong Xia,Mingqian Tan,Jian Du,Haisong Wang
Cinnamon essential oil (CEO) has been extensively employed as active compound in the active packaging film for food preservation, whereas its volatilization during the fabrication process restricted the loading and preservation effect. Herein, the multiple cross-linking strategy was proposed to design and construct the novel sodium carboxymethyl cellulose (CMC)/cellulose nanofiber-cinnamon essential oil (CNF-CEO)/citric acid (CA) (CCEA) film. Experimental characterization revealed that the multiple intermolecular crosslinks ( e.g. hydrogen bond and ester bond etc. ) within the polymer network reinforced the network and enabled the film to reduce the thermal movement of the molecular chains, which in turn prevented the CEO volatilization during processing. The optimized CCE 0.2 A 0.2 with the mass ratio of 2:0.5:0.2:0.2 (g/g/g/g) possessed the highest CEO retention of 65.7%, which was much higher than the CCE 0.2 A 0 of 11.71%. The oxygen, moisture barrier and tensile strength were improved from 8.94 cm 3 μm/(m 2 · day · KPa), 1412.34 g m −2 · 24 h −1 and 10.55 MPa for CCE 0.2 A 0 film to 2.01 cm 3 μm/(m 2 · day · KPa), 1296.93 g m −2 · 24 h −1 and 25.93 MPa for CCE 0.2 A 0.2 , respectively. CCE 0.2 A 0.2 also presented well antimicrobial activity and antioxidation capacity (67.25%). When employed as packaging film, the CCE 0.2 A 0.2 film can effectively prolong the freshness of shrimp in refrigeration for 7 days. Our findings provided a novel perspective to suppress the volatilization of CEO during fabrication for effective food preservation.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Yunxia Yang,Yonggan Zhuo,Chuangda Zhu,Hongmei Zhang,Yanqing Wang
Traditional ice is usually employed to preserve food freshness and extend shelf life. However, ice cannot bear repeated freeze − thaw cycles during the transportation and retailing process, resulting in microbial cross-contamination and spoilage of foods. Herein, succinoglycan riclin was oxidated (RO) and crosslinked with gelatin (Ge), the Ge-RO cryogels were prepared via Schiff base reaction and three freeze − thaw cycles. The Ge-RO cryogels showed improved storage modulus (G′) and thermal stability compared with pure gelatin hydrogel. The polymer framework of Ge-RO gels exhibited stable properties against ice crystals destructions during nine freeze − thaw treatments. During the storage and repeated freeze − thaw treatments of shrimps, Ge-RO cryogels exhibited a remarkable preservation effect on shrimps, and their freshness was evaluated using an electronic nose technique equipped with ten sensors. The results demonstrated that the shrimp muscle preserved in ice generated off-odors and resulted in high sensor responses. The sensor responses were reduced sharply of shrimps preserved in cryogels. Moreover, 1 H NMR-based metabolomics analysis revealed that shrimps in Ge-RO cryogels group reversed the metabolic perturbations compared with the traditional ice group, the metabolic pathways were related to energy metabolism, nucleotide metabolism, and amino acid metabolism, which provide new clues to the freshness of shrimps. Furthermore, RO exhibited superior antimicrobial activity against E. coli and S. aureus microorganisms. Thus, the crosslinked cryogels are potentially applicable to food preservation, offering sustainable and reusable solutions against traditional ice.
研究领域:
食品科学
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材料科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2021
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IF 9.147
Jiao Wang,Xinyu Sun,Hui Zhang,Mengna Dong,Lihua Li,Hui Zhangsun,Li Wang
Dual-functional intelligent food packaging film for maintaining and monitoring food freshness has gained a growing number of attentions in food field. Herein, we introduced a smart gelatin-based packaging film integrating real-time monitoring and maintaining food freshness. In detail, through a two-step de-solvation method, gelatin particles were fabricated and further used for preparing oil-in-water (O/W) lavender essential oil Pickering emulsions (LEOPs). LEOPs and Alizarin (ALI) were integrated into the gelatin matrix of the three-dimensional (3D) network via intermolecular hydrogen bonding and dehydration condensation, respectively, to develop intelligent active packaging films (GL-ALI-LEOPs). GL-ALI-LEOPs exhibited excellent antibacterial and antioxidant properties and a sensitive, reversible, and rapid response to pH/NH 3 . Benefiting from good mechanical properties, light barrier properties and hydrophobicity of modified gelatin-based films, GL-ALI-LEOPs are readily processed into food packaging bags and smart tags. GL-ALI-LEOPs were successfully employed as an eco-friendly, low-cost, bacteriostatic and pH/NH 3 quick-responsive smart trademark for real-timely monitoring and maintaining the freshness of shrimp.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
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2024
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IF 4.8
Xing Wu,Zeng Liu,Jia Liu,Shu He,Wei Shao
The developed trend of novel intelligent packaging materials is changing from food traditional appearance detection to actual spoilage monitoring, aiming to supply a strategy to determine the edibility of food. In this work, a dual-functional electrospun nanofiber film (NFM) noted GZAT was prepared by the co-loading of anthocyanin (ANT) and thymol (THY) into polymer fibers of gelatin and zein. The prepared film was extensively characterized. The GZAT film displayed enhanced mechanical properties and decreased water vapor permeability (WVP) compared with gelatin/zein film (the control). The GZAT film also displayed excellent sensitive colorimetric responses to the pH solutions. Moreover, it exhibited excellent antioxidant property and antibacterial behavior against Escherichia coli ATC25922 ( E. coli ), Listeria monocytogenes ATCC 19115 ( L. monocytogenes ) and Staphylococcus aureus ATCC 6538 ( S. aureus ). Not only that, the dual functions of the GZAT film were confirmed that the shelf life of packaged shrimps was successfully extended to 11 days at 4 °C along with the colorimetric response indicating the freshness of the shrimps. Based on the above characteristic, the prepared GZAT film exhibited great potential as an intelligent packaging film with both real-time freshness indicator and freshness preservation.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
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2024
·
IF 11
Chuanxiang Cheng,Xiaoyun Ma,Tiantian Min,Yuwan Luo,Yujie Lei,Ting Zhao,Jin Yue
Antibacterial active packaging enables extensive biological effects to improve food safety. However, it still remains difficult to achieve controlled and precise release of bioactive compounds to the specific target location with required quantity in food packaging applications. Here, a novel relative humidity (RH) - responsive polyvinyl alcohol/chitosan (PVA/CS) composite nanofibrous film incorporated with 4-terpineol/β-cyclodextrin inclusion complexes (4-TA@β-CD ICs) was engineered by electrospinning that can be exploited as a functional packaging materials. The characterization results showed the thermal stability of the films was enhanced after the incorporation due to the hydrogen bonds between ICs and biopolymers. Besides, the 4 wt% 4-TA@β-CD ICs/PVA/CS film exhibited optimized morphology, crystallinity, mechanical properties, and water vapor permeability. The incorporation of ICs dramatically promoted the antioxidant and inhibition activity of the film especially towards Shewanella putrefaciens . Moreover, the release behavior of 4-TA indicated that high RH accelerated the releasing rate, and the film obtained a sustained-release effect. Finally, the film with long-term antibacterial effectiveness succeeded in extending the shelf life of Litopenaeus vannamei shrimps by an additional 2 days at 4°C. This work developed a RH-responsive release packaging material, which may serve as an effective active food packaging.
研究领域:
材料科学
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食品科学
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纳米技术
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
Food Packaging and Shelf Life
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2023
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IF 8
Qiang Xie,Dan Luo,Kaiyu Mu,Wentong Xue
The objective of this study was to evaluate the properties of carboxymethyl chitosan (CMCS)-based nanocomposite films incorporated with nano-MgO and red cabbage anthocyanin (RCA). The MgO content of 0.2% (w/v) resulted in a colloidal film-forming solution with a 60 nm-level diameter. The tensile strength of the consequent film was improved from 7.83 to 25.04 MPa with the film thickness increasing from 63.50 to 85.73 µm, whereas elongation at break decreased from 35.8% to 12.50%. Without affecting the optical transmittance, the incorporation of MgO and RCA significantly enhanced the UV-shielding ability and thermal stability of the CMCS/MgO/RCA films, and significantly decreased their water vapor permeability and water solubility. The SEM result showed that nano-MgO were homogeneously distributed in the CMCS matrix, and the nanocomposite films exhibited improved hydrophobicity with the water contact angle increasing from 45.1° to 76.7°. ATR-FTIR and XRD analyses revealed the molecular interactions in films, including hydrogen bonds , electrostatic attraction, and hydrophobic interaction. Compared to the control, the CMCS/MgO/RCA films exhibited enhanced antioxidant activity and potent antibacterial ability against Escherichia coli and Staphylococcus aureus with the inhibition zone diameter increasing by 67.8% and 50.9%, respectively. Moreover, the addition of RCA made the film color change from red to green within pH 3–12. The obtained films showed great potential in shrimp preservation by suppressing the rise of pH and generation of the total volatile basic nitrogen.
研究领域:
材料科学
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食品科学
·
纳米技术
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）