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Colorimetric indicator films developed by incorporating anthocyanins into chitosan-based matrices
Journal of Food Safety ( IF 1.9 ) Pub Date : 2023-02-18 , DOI: 10.1111/jfs.13045
Guiyin Pang 1 , Chuang Zhou 1 , Xudong Zhu 1 , Lianmei Chen 1 , Xiaoqiang Guo 1 , Tairan Kang 1
Journal of Food Safety ( IF 1.9 ) Pub Date : 2023-02-18 , DOI: 10.1111/jfs.13045
Guiyin Pang 1 , Chuang Zhou 1 , Xudong Zhu 1 , Lianmei Chen 1 , Xiaoqiang Guo 1 , Tairan Kang 1
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A novel pH-sensitivity and antimicrobial films based on chitosan (CS), hydroxypropyl methylcellulose (HPMC), ε-polylysine (ε-PL) matrix by incorporating purple sweet potato anthocyanins (PSPA) through solvent casting method, has been developed. The Fourier transform infrared spectroscopic (FT-IR) of the films showed that PSPA was added to CS/HPMC/ε-PL matrix. The scanning electron microscopic (SEM) and X-ray diffraction (XRD) spectra indicated that PSPA was well blend in CS/HPMC/ε-PL-matrix. The light transmittance rate and moisture contents (MC) of the films decreased by adding PSPA and ε-PL. Adding an appropriate ε-PL, the antimicrobial properties films can be improved. When the fish became spoiled, the color of the film was changed from red to green, and the total volatile basic nitrogen (TVB-N) content was higher than that of Chinese Standard GB 2733–2015 at 36 hr. Therefore, the novel films could be applied in monitoring and packaging the freshness of fish.
更新日期:2023-02-18