Abstract Novel smart films for seafood freshness monitoring were developed by incorporating curcumin (Cur) into a chitosan (CS)/oxidized chitin nanocrystal (O-ChNCs) matrix. O-ChNCs (200–400 nm in length) were prepared from chitin by 2,2,6,6-tetramethylpiperidine-1-oxylradical (TEMPO)-oxidation method and used as reinforcement filler for smart films. The effects of O-ChNCs or Cur addition on the structural, mechanical, barrier and optical properties of Cur/CS/O-ChNCs (Cur-CN) films were investigated. It was found that the incorporation of O-ChNCs and Cur could significantly alter the mechanical, barrier and optical properties of the films. The Cur-CN films showed better barrier properties against water vapor and UV-vis light as well as higher mechanical strength than CS film. Among all the films tested, Cur-CN film containing 10 wt % of O-ChNCs (w/w, CS and O-ChNCs basis) presented the best performance. Morphological analysis by scanning electron microscopy and atomic force microscopy showed that an appropriate amount of O-ChNCs and Cur was well dispersed in the CS films. The electrostatic interactions and hydrogen bonds among CS, O-ChNCs and Cur were confirmed by Fourier transform infrared spectroscopy. Moreover, the colour of Cur-CN films varied with the change in pH, and this characteristic was used to monitor the spoilage of hair tail and shrimp during storage. This study demonstrated that the fabricated smart film has a great potential for use in monitoring seafood freshness.

中文翻译：

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氧化几丁质纳米晶和姜黄素加入壳聚糖薄膜对海鲜新鲜度监测的影响

摘要 通过将姜黄素（Cur）掺入壳聚糖（CS）/氧化几丁质纳米晶体（O-ChNCs）基质中，开发了用于海鲜新鲜度监测的新型智能薄膜。O-ChNCs（长度为 200-400 nm）由几丁质通过 2,2,6,6-四甲基哌啶-1-氧自由基（TEMPO）-氧化法制备，用作智能薄膜的增强填料。研究了 O-ChNCs 或 Cur 添加对 Cur/CS/O-ChNCs (Cur-CN) 薄膜的结构、机械、阻隔和光学性能的影响。发现 O-ChNCs 和 Cur 的掺入可以显着改变薄膜的机械、阻隔和光学性能。Cur-CN 薄膜对水蒸气和紫外可见光具有更好的阻隔性能，并且比 CS 薄膜具有更高的机械强度。在所有测试的电影中，含有 10 wt% O-ChNCs（w/w，CS 和 O-ChNCs 基础）的 Cur-CN 薄膜表现出最佳性能。扫描电子显微镜和原子力显微镜的形态学分析表明，适量的 O-ChNCs 和 Cur 很好地分散在 CS 薄膜中。通过傅里叶变换红外光谱证实了 CS、O-ChNCs 和 Cur 之间的静电相互作用和氢键。此外，Cur-CN 薄膜的颜色随着 pH 值的变化而变化，该特性可用于监测储存过程中毛尾和虾的腐败情况。这项研究表明，制造的智能薄膜在监测海鲜新鲜度方面具有巨大的潜力。扫描电子显微镜和原子力显微镜的形态学分析表明，适量的 O-ChNCs 和 Cur 很好地分散在 CS 薄膜中。通过傅里叶变换红外光谱证实了 CS、O-ChNCs 和 Cur 之间的静电相互作用和氢键。此外，Cur-CN 薄膜的颜色随着 pH 值的变化而变化，这一特性可用于监测储存过程中毛尾和虾的腐败情况。这项研究表明，制造的智能薄膜在监测海鲜新鲜度方面具有巨大的潜力。扫描电子显微镜和原子力显微镜的形态学分析表明，适量的 O-ChNCs 和 Cur 很好地分散在 CS 薄膜中。通过傅里叶变换红外光谱证实了 CS、O-ChNCs 和 Cur 之间的静电相互作用和氢键。此外，Cur-CN 薄膜的颜色随着 pH 值的变化而变化，这一特性可用于监测储存过程中毛尾和虾的腐败情况。这项研究表明，制造的智能薄膜在监测海鲜新鲜度方面具有巨大的潜力。并利用该特性监测毛尾和虾在储存过程中的腐败情况。这项研究表明，制造的智能薄膜在监测海鲜新鲜度方面具有巨大的潜力。并利用该特性监测毛尾和虾在储存过程中的腐败情况。这项研究表明，制造的智能薄膜在监测海鲜新鲜度方面具有巨大的潜力。