该文以微晶纤维素和马铃薯淀粉为成膜基质,添加紫甘蓝花青素制备指示膜,分析不同紫甘蓝花青素质量浓度对指示膜微观结构、物理性能、机械性能、pH敏感性和环境稳定性的影响。结果表明,含6 g/L紫甘蓝花青素的指示膜中各组分分散均匀,指示膜的综合性能得到提升,吸水率为147.92%、水溶解度为25.72%,水蒸气透过率为1.59×10-10 g·m/(m2·Pa·s),拉伸强度为18.43 MPa,断裂伸长率为5.59,环境稳定性好,pH敏感性高。将其用于监测虾的质量,发现在4 ℃冷藏环境下,虾的挥发性盐基氮值由初始的5.97 mg/100 g增加到第8天的44.38 mg/100 g,pH值从初始的6.77增加到第8天的7.68,指示膜由红色变成灰色,膜颜色变化可视。该研究为水产品新鲜度指示膜的开发提供参考。
In this study, the indicator films with microcrystalline cellulose/potato starch matrix and indicator (purple cabbage anthocyanin, PCA) were synthesized and characterized.The effects of different PCA contents on the microstructure, physical properties, mechanical properties, pH sensitivity, and environmental stability of the indicator film were analyzed.Results showed that structure of the indicator film containing 6 g/L PCAs were uniform and the comprehensive properties of the indicator film was improved with water absorption rate (147.92%), the water solubility (25.72%), the water vapor permeability [1.59×10-10 g·m/(m2·Pa·s)], the tensile strength (18.43 MPa), the elongation at break (5.59), excellent environmental stability and high pH sensitivity.When it was used in monitoring shrimp freshness, the total volatile basic nitr value and pH value of shrimp increased from 5.97 mg/100 g to 44.38 mg/100 g and 6.77 to 7.68 at 8 days at 4 ℃, respectively.Meanwhile, the film changed from red to gray pink, and the color change was visible.This research can provide reference to develop freshness indicator film for aquatic products.
[1] KIM K H, MOON D, AN J E, et al.Wireless portable bioelectronic nose device for multiplex monitoring toward food freshness/spoilage[J].Biosensors & Bioelectronics, 2022, 215:114551.
[2] MOHAMMADALINEJHAD S, ALMASI H, MORADI M.Immobilization of Echium amoenum anthocyanins into bacterial cellulose film:A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp[J].Food Control, 2020, 113:107169.
[3] REN G R, HE Y, LV J F, et al.Highly biologically active and pH-sensitive collagen hydrolysate-chitosan film loaded with red cabbage extracts realizing dynamic visualization and preservation of shrimp freshness[J].International Journal of Biological Macromolecules, 2023, 233:123414.
[4] KUSWANDI B, NURFAWAIDI A.On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness[J].Food Control, 2017, 82:91-100.
[5] 李波, 李文, 杨新, 等.基于紫薯花青素/茜素的猪肉新鲜度智能指示膜研究[J].食品与发酵工业, 2024, 50(16):160-168.
LI B, LI W, YANG X, et al.Development of intelligent indicator films based on purple sweet potato anthocyanin/alizarin for monitoring pork freshness[J].Food and Fermentation Industries, 2024, 50(16):160-168.
[6] HASHIM S B H, TAHIR H E, LUI L, et al.Smart films of carbohydrate-based/sunflower wax/purple Chinese cabbage anthocyanins:A biomarker of chicken freshness[J].Food Chemistry, 2023, 399:133824.
[7] GUO Z L, ZUO H X, LING H, et al.A novel colorimetric indicator film based on watermelon peel pectin and anthocyanins from purple cabbage for monitoring mutton freshness[J].Food Chemistry, 2022, 383:131915.
[8] 何宾宾, 余惠容, 张利, 等.马铃薯淀粉/PVA复合膜的制备及其在猪肉保鲜中的应用[J].塑料工业, 2022, 50(6):118-124.
HE B B, YU H R, ZHANG L, et al.Preparation of potato starch /PVA composite film and its application in pork preservation[J].China Plastics Industry, 2022, 50(6):118-124.
[9] 尚玮璇, 刘璐, 雷素珍, 等.淀粉基可食膜性能及其影响因素的研究进展[J].中国粮油学报, 2023,38 (7):249-258.
SHANG W X, LIU L, LEI S Z, et al.Research progress on properties and influencing factors of starch based edible film[J].Journal of the Chinese Cereals and Oils Association, 2023,38 (7):249-258.
[10] YAO DÉSIRÉ A, CHARLEMAGNE N, DEGBEU CLAVER K, et al.Starch-based edible films of improved cassava varieties Yavo and TMS reinforced with microcrystalline cellulose[J].Heliyon, 2021, 7(4):e06804.
[11] DEBNATH B, DUARAH P, HALDAR D, et al.Improving the properties of corn starch films for application as packaging material via reinforcement with microcrystalline cellulose synthesized from elephant grass[J].Food Packaging and Shelf Life, 2022, 34:100937.
[12] 张爱武, 宋亭, 张丽媛, 等.玉米秸秆纳米纤维素-淀粉膜的制备工艺优化及性能分析[J].食品工业科技, 2022, 43(11):252-259.
ZHANG A W, SONG T, ZHANG L Y, et al.Preparation process optimization and property analysis of nanocellulose-starch film based on corn stalk[J].Science and Technology of Food Industry, 2022, 43(11):252-259.
[13] CHEN J, LONG Z, WANG J H, et al.Preparation and properties of microcrystalline cellulose/ hydroxypropyl starch composite films[J].Cellulose, 2017, 24(10):4449-4459.
[14] LUCHESE C L, ABDALLA V F, SPADA J C, et al.Evaluation of blueberry residue incorporated cassava starch film as pH indicator in different simulants and foodstuffs[J].Food Hydrocolloids, 2018, 82:209-218.
[15] HE Y X, LU L, LIN Y Y, et al.Intelligent pH-sensing film based on polyvinyl alcohol/cellulose nanocrystal with purple cabbage anthocyanins for visually monitoring shrimp freshness[J].International Journal of Biological Macromolecules, 2022, 218:900-908.
[16] LIANG T Q, SUN G H, CAO L L, et al.A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch.gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex[J].Food Hydrocolloids, 2019, 87:858-868.
[17] KANMANI P, RHIM J W.Antimicrobial and physical-mechanical properties of agar-based films incorporated with grapefruit seed extract[J].Carbohydrate Polymers, 2014, 102:708-716.
[18] SINGH S, GAIKWAD K K, LEE Y S.Antimicrobial and antioxidant properties of polyvinyl alcohol bio composite films containing seaweed extracted cellulose nano-crystal and basil leaves extract[J].International Journal of Biological Macromolecules, 2018, 107:1879-1887.
[19] TALÓN E, TRIFKOVIC K T, NEDOVIC V A, et al.Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts[J].Carbohydrate Polymers, 2017, 157:1153-1161.
[20] GIMÉNEZ B, LÓPEZ DE LACEY A, PÉREZ-SANTÍN E, et al.Release of active compounds from agar and agar-gelatin films with green tea extract[J].Food Hydrocolloids, 2013, 30(1):264-271.
[21] JAMPANI C, RAGHAVARAO K S M S.Process integration for purification and concentration of red cabbage (Brassica oleracea L.) anthocyanins[J].Separation and Purification Technology, 2015, 141:10-16.
[22] LIN D Q, SUN L C, CHEN Y L, et al.Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage[J].Trends in Food Science & Technology, 2022, 129:25-37.
[23] 焦文娟, 黄华丹, 叶铠雯, 等.基于没食子酸-花色苷指示膜的制备及其在基围虾鲜度指示中的应用[J].现代食品科技,2023, 39(11):127-134.
JIAO W J, HUANG, H D, YE K W, et al.Preparation of a gallic acid-anthocyanin indicator film and its application for assessing freshness of Metapenaeus ensis[J].Modern Food Science and Technology,2023, 39(11):127-134.
[24] 陈柯君, 杨周昊, 余虹达, 等.基于黑苹果果皮花青素的虾鲜度指示膜的制备及应用[J].食品科学, 2023, 44(21):274-281.
CHEN K J, YANG Z H, YU H D, et al.Preparation and application of shrimp freshness indicator film based on black apple peel anthocyanin[J].Food Science, 2023,44(21):274-281.
