Abstract：
An intelligent and active food packaging film based on chitosan (CS), pectin (P), calcium propionate (CP), and curcumin-β-cyclodextrin complex (Cur-β-CD) was prepared. The CS/P/CP/Cur-β-CD film exhibited improved hydrophobicity (74.78 ± 0.53°), water vapor (4.55 ± 0.16 × 10-11 g·(m·s·Pa)-1), and oxygen (1.50 ± 0.06 × 10-12 g·(m·s·Pa)-1) barrier properties, as well as antioxidant (72.34 ± 3.79 % for DPPH and 86.05 ± 0.14 % for ABTS) and antibacterial (79.41 ± 2.89 % for E. coli and 83.82 ± 3.96 % for S. aureus) activities. The release of CP and Cur could be triggered by pectinase, with their cumulative release reaching 92.62 ± 1.20 % and 42.24 ± 1.15 %, respectively. The CS/P/CP/Cur-β-CD film showed delayed alterations in surface color, pH value, total volatile bases nitrogen, total viable counts, thiobarbituric acid reactive substance, hardness, and springiness of pork. Additionally, the fluorescence intensity of the film gradually decreased. In conclusion, we have developed a pH-responsive film with pectinase-triggered release function, providing a new concept for the design of multi-signal responsive intelligent food packaging.
摘要：
一种基于壳聚糖（CS）的智能活性食品包装膜，果胶（P），丙酸钙（CP），并制备了姜黄素-β-环糊精复合物(Cur-β-CD)。CS/P/CP/Cur-β-CD膜显示出改善的疏水性（74.78±0.53°），水蒸气(4.55±0.16×10-11g·(m·s·Pa)-1),和氧气（1.50±0.06×10-12g·（m·s·Pa）-1）的阻隔性能，以及抗氧化剂（DPPH为72.34±3.79％，ABTS为86.05±0.14％）和抗菌（大肠杆菌为79.41±2.89％，金黄色葡萄球菌为83.82±3.96％）活性。果胶酶可以引发CP和Cur的释放，累计释放量达到92.62±1.20%和42.24±1.15%，分别。CS/P/CP/Cur-β-CD胶片显示表面颜色延迟变化，pH值,总挥发性碱氮，总可行计数，硫代巴比妥酸反应性物质，硬度,和猪肉的弹性。此外,膜的荧光强度逐渐降低。总之,我们开发了一种具有果胶酶触发释放功能的pH响应膜，为多信号响应式智能食品包装的设计提供了新的思路。
