一种包含壳聚糖(CS)的pH响应性双层膜,玉米醇溶蛋白(Z),姜黄素-β-环糊精复合物(Cur-β-CD),开发了茜素(AL)和肉桂醛(CIN)来检测腐败和延长猪肉的保质期。外部Z/AL是比色响应性和高度保护性的外层,而CS/Curβ-CD/CIN是荧光响应和功能层。CS/Cure-β-CD/CIN-Z/AL薄膜对氧气(8.48×10-13g(msPa)-1)和水(2.42×10-11g(msPa)-1)表现出优异的阻隔性能,这主要是由于Z结构中的极性相互作用及其疏水性质。添加AL和Cur为CS/Curβ-CD/CIN-Z/AL膜提供了pH比色和荧光响应能力。分别。此外,包含Cur-β-CD,CIN和AL显著增强了薄膜的抗氧化和抗菌性能,自由基清除率为79.29%(DPPH)和89.84%(ABTS),以及96.2%的抗菌效率(S.金黄色葡萄球菌)和85.78%(E.大肠杆菌)。为了测试双层薄膜的有效性,对4°C储存8天的猪肉进行了新鲜度监测和维护实验。猪肉的各种参数,包括表面颜色,pH值,总挥发性碱氮(TVB-N),总可行数(TVC),硫代巴比妥酸活性物质(TBARS),硬度和弹性,被测量,随着颜色和荧光强度(FL)的膜。与对照组相比,猪肉的保质期至少延长了2天,如果ΔE≥12或FL强度≤2160,则认为猪肉不可食用。总的来说,这种食品包装膜在同时监测和保持猪肉新鲜度方面显示出希望。
A pH-responsive double-layer film comprising chitosan (CS), zein (Z), curcumin-β-cyclodextrin complex (Cur- β-CD), alizarin (AL) and cinnamaldehyde (CIN) was developed to detect spoilage and prolong the shelf life of pork. The outer Z/AL is the colorimetric responsive and highly protective outer layer, while the CS/Cur- β-CD/CIN is the fluorescence responsive and functional layer. The CS/Cur- β-CD/CIN-Z/AL film demonstrated excellent barrier properties against oxygen (8.48 × 10-13 g (m s Pa)-1) and water (2.42 × 10-11 g (m s Pa)-1) primarily due to the polar interactions in the Z structure and its hydrophobic nature. The addition of AL and Cur provided the CS/Cur- β-CD/CIN-Z/AL film with pH colorimetric and fluorescence response capabilities, respectively. Furthermore, the inclusion of Cur- β-CD, CIN and AL significantly enhanced the film\'s antioxidant and antibacterial properties, with radical scavenging rates of 79.29 % (DPPH) and 89.84 % (ABTS), as well as antibacterial efficiencies of 96.2 % (S. aureus) and 85.78 % (E. coli). To test the effectiveness of the double-layer film, a freshness monitoring and maintenance experiment was conducted on pork stored at 4 °C for 8 days. Various parameters of pork, including surface color, pH value, total volatile bases nitrogen (TVB-N), total viable counts (TVC), thiobarbituric acid reactive substance (TBARS), hardness and springiness, were measured, along with the color and fluorescence intensity (FL) of the film. The shelf life of the pork was extended by at least 2 days compared to the control group, and the pork was considered inedible if ΔE ≥ 12 or FL intensity ≤ 2160. Overall, this food packaging film shows promise in simultaneously monitoring and maintaining the freshness of pork.