4.3 Article

A smart bilayer film containing zein/gelatin/carvacrol and polyvinyl alcohol/chitosan/anthocyanin for Lateolabrax japonicus preservation and freshness monitoring

出版社

SPRINGER
DOI: 10.1007/s11694-023-02106-0

关键词

Electrospinning; Bilayer film; Antibacterial activity; Freshness indicating

向作者/读者索取更多资源

A bilayer film with antibacterial activity and indicating ability was developed for preserving and monitoring the freshness of fish. It showed strong antibacterial activity against foodborne bacteria and could extend the shelf life of fish by 24 hours. The film was also sensitive to NH3 and exhibited a color change to indicate the freshness of fish.
Smart packaging systems with multiple functions have recently received great attentions. In this study, a bilayer film with antibacterial activity and indicating ability was developed by electrospinning method for simultaneously preserving and monitoring Lateolabrax japonicus freshness. The lower layer, serving as the antibacterial layer, was composed of zein (ZN), gelatin (GA) and carvacrol (CA). The upper layer, working as the indicating layer, was composed of chitosan (CS), polyvinyl alcohol (PVA) and blueberry anthocyanins (BBA). It was found that the film had strong antibacterial activity against common foodborne bacteria, suggesting it could prolong the shelf life of fish by 24 h during storage at 4 degree celsius. Meanwhile, the bilayer film was sensitive to NH3, with a LOD value of 0.03357 mu M. It exhibited a red-to-blue color change when was used to monitor the freshness of fish, due to the increasing content of volatile amines of fish.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.3
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据