[1] BALBINOT-ALFARO E, CRAVEIRO D V, LIMA K O, et al.Intelligent packaging with pH indicator potential[J].Food Engineering Reviews, 2019, 11(4):235-244.
[2] 李洋, 冯刚, 王磊明, 等.新鲜度指示型智能包装的研究进展[J].现代食品科技, 2018, 34(4):287-293.
LI Y, FENG G, WANG L M, et al.Review:Freshness indicator intelligent packaging[J].Modern Food Science and Technology, 2018, 34(4):287-293.
[3] GUO Z L, GE X Z, LI W Z, et al.Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef[J].Food Hydrocolloids, 2021, 119:106751.
[4] 何绍凯, 刘文娟, 曹余, 等.马铃薯氧化羟丙基淀粉的制备及其性能研究[J].食品科技, 2017, 42(2):245-250.
HE S K, LIU W J, CAO Y, et al.Preparation of oxidized hydroxypropyl potato starch[J].Food Science and Technology, 2017, 42(2):245-250.
[5] 魏瑾雯, 孔祥颖, 张伟, 等.西兰花叶多酚-木薯淀粉/果胶复合膜对羊肉冷藏保鲜效果的影响[J].食品与发酵工业, 2022, 48(21):232-238.
WEI J W, KONG X Y, ZHANG W, et al.Effect of broccoli leaf polyphenols-tapioca starch/pectin composite film on the refrigerated mutton[J].Food and Fermentation Industries, 2022, 48(21):232-238.
[6] 王玥, 蒋悦, 张凤, 等.柠檬果胶-马铃薯淀粉复合膜的制备及研究[J].塑料工业, 2019, 47(2):26-30;116.
WANG Y, JIANG Y, ZHANG F, et al.Preparation and properties of lemon pectin-potato starch plastic membrane[J].China Plastics Industry, 2019, 47(2):26-30;116.
[7] 卢立新, 贾代涛, 潘嘹.基于改性玫瑰茄花青素的新鲜度指示膜研制及其在鲳鱼包装中的应用[J].包装工程, 2020, 41(3):1-6.
LU L X, JIA D T, PAN L.Development of freshness indicator film based on modified roselle anthocyanin and its application in catfish packaging[J].Packaging Engineering, 2020, 41(3):1-6.
[8] 贾赵东, 马佩勇, 边小峰, 等.植物花青素合成代谢途径及其分子调控[J].西北植物学报, 2014, 34(7):1496-1506.
JIA Z D, MA P Y, BIAN X F, et al.Biosynthesis metabolic pathway and molecular regulation of plants anthocyanin[J].Acta Botanica Boreali-Occidentalia Sinica, 2014, 34(7):1496-1506.
[9] 封晴霞. 蓝莓花青素智能标签的研制及其在鲜肉包装中的应用[D].无锡:江南大学, 2021.
FENG Q X.Development of blueberry anthocyanin smart label and its application in fresh meat packaging[D].Wuxi:Jiangnan University, 2021.
[10] CHOI I, LEE J Y, LACROIX M, et al.Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato[J].Food Chemistry, 2017, 218:122-128.
[11] 伍丹, 姜睿.浅析基于蝶豆花开发的绿色功能性保健食品[J].南方农业, 2018, 12(26):109-110.
WU D, JIANG R.Analysis on green functional health food based on butterfly bean flower development[J].South China Agriculture, 2018, 12(26):109-110.
[12] LIU J R, WANG H L, GUO M, et al.Extract from Lycium ruthenicum Murr.incorporating κ-carrageenan colorimetric film with a wide pH-sensing range for food freshness monitoring[J].Food Hydrocolloids, 2019, 94:1-10.
[13] HOFFMANN T G, ANGIOLETTI B L, BERTOLI S L, et al.Intelligent pH-sensing film based on jaboticaba peels extract incorporated on a biopolymeric matrix[J].Journal of Food Science and Technology, 2022, 59(3):1001-1010.
[14] KALAYCOĞLU Z, KAHYA N, ADMCLAR V, et al.Antibacterial nano cerium oxide/chitosan/cellulose acetate composite films as potential wound dressing[J].European Polymer Journal, 2020, 133:109777.
[15] 杨斌, 曹银娟, 余群力, 等.纳米银酯化淀粉膜对牛肉保鲜的影响[J].食品科学, 2019, 40(23):199-205.
YANG B, CAO Y J, YU Q L, et al.Application of nanosilver esterified starch film in beef preservation[J].Food Science, 2019, 40(23):199-205.
[16] 胡金奎. 桑葚花色苷的分离制备, 结构分析及其体外活性[D].无锡:江南大学, 2013.
HU J K.Separation and preparation, structural analysis and in vitro activity of anthocyanins from mulberry fruits[D].Wuxi:Jiangnan University, 2013
[17] 邹小波, 张俊俊, 石吉勇, 等.基于玫瑰茄花青素的猪肉新鲜度智能指示膜研究[J].食品科学, 2017, 38(23):243-248.
ZOU X B, ZHANG J J, SHI J Y, et al.Development of intelligent indicator films based on roselle anthocyanins for monitoring pork freshness[J].Food Science, 2017, 38(23):243-248.
[18] 薛瑾. 基于花青素的三文鱼新鲜度指示型包装材料研究[D].镇江:江苏大学, 2019.
XUE J.Study on freshness indicating packaging materials for salmon based on anthocyanins[D].Zhenjiang:Jiangsu University, 2019.
[19] 蒋光阳, 肖力源, 王章英, 等.不同基材复配紫薯花青素制备智能指示膜及其应用[J].食品科学, 2019, 40(13):267-273.
JIANG G Y, XIAO L Y, WANG Z Y, et al.Development and application of intelligent indicator films using blended film-forming solutions combined with purple sweet potato anthocyanins[J].Food Science, 2019, 40(13):267-273.
[20] 资名扬. 改性高直链玉米淀粉复合膜的制备、性能及应用研究[D].广州:华南理工大学, 2011.
ZI M Y.Study on preparation, properties and application of modified high amylose corn starch composite film[D].Guangzhou:South China University of Technology, 2011.
[21] 冯永莉, 杨晨, 零春甜, 等.桑葚花青素共混羧甲基纤维素膜的性能研究及应用[J].食品研究与开发, 2021, 42(13):1-8.
FENG Y L, YANG C, LING C T, et al.Research into the properties and applications of mulberry anthocyanins blended with carboxymethyl cellulose film[J].Food Research and Development, 2021, 42(13):1-8.
[22] WU L T, TSAI I L, HO Y C, et al.Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness[J].Carbohydrate Polymers, 2021, 254:117410.
[23] LIU B, XU H, ZHAO H Y, et al.Preparation and characterization of intelligent starch/PVA films for simultaneous colorimetric indication and antimicrobial activity for food packaging applications[J].Carbohydrate Polymers, 2017, 157:842-849.
[24] LEI Y L, WU H J, JIAO C, et al.Investigation of the structural and physical properties, antioxidant and antimicrobial activity of pectin-konjac glucomannan composite edible films incorporated with tea polyphenol[J].Food Hydrocolloids, 2019, 94:128-135.
[25] 陈慧芝. 基于智能包装标签的典型生鲜配菜新鲜度无损检测的研究[D].无锡:江南大学, 2019.
CHEN H Z.Study on nondestructive detection of freshness of typical fresh side dishes based on smart packaging labels[D].Wuxi:Jiangnan University, 2019.
[26] 赵喜亚, 杨伟, 潘胜山, 等.纳米SiO2-马铃薯氧化羟丙基淀粉复合膜的制备及性能表征[J].食品与发酵工业, 2023, 49(1):116-123.
ZHAO X Y, YANG W, PAN S S, et al.Preparation and performance characterization of nano-silica-potato hydroxypropyl starch composite film[J].Food and Fermentation Industries, 2023, 49(1):116-123.
[27] CALVO L, TOLDRÁ F, ARISTOY M C, et al.Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork[J].Meat Science, 2016, 121:1-11.
[28] 李维正, 杨丽华, 韩玲, 等.果胶-迷迭香精油复合膜协同冰温贮藏对牛肉保鲜的影响[J].食品与发酵工业, 2021, 47(20):146-151.
LI W Z, YANG L H, HAN L, et al.Effect of pectin-rosemary essential oil composite film cooperating with ice temperature storage in beef preservation[J].Food and Fermentation Industries, 2021, 47(20):146-151.
[29] 张婷. 不同贮藏温度下牛肉新鲜度及品质变化研究[D].西安:陕西师范大学, 2016.
ZHANG T.The changes of freshness and quality of beef were studied at different storage temperatures[D].Xi’an:Shaanxi Normal University, 2016.
[30] 王婵, 贺习耀, 裴亚琼.外源添加物对贮藏的肉糜制品中TBARS值的影响研究[J].食品研究与开发, 2020, 41(22):213-218.
WANG C, HE X Y, PEI Y Q.Effect of exogenous additives on TBARS of stored meat surimi products[J].Food Research and Development, 2020, 41(22):213-218.
[31] 郝教敏, 杨文平, 靳明凯, 等.荞麦多酚在卤猪肉制品防腐保鲜中的应用[J].中国调味品, 2019, 44(12):22-25;30.
HAO J M, YANG W P, JIN M K, et al.Application of buckwheat polyphenols in preservation and fresh keeping of marinated pork products[J].China Condiment, 2019, 44(12):22-25;30.
[32] GUO Z L, HAN L, YU Q L, et al.Effect of a sea buckthorn pomace extract-esterified potato starch film on the quality and spoilage bacteria of beef jerky sold in supermarket[J].Food Chemistry, 2020, 326:127001.
