期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 253, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2023.127037
关键词
Red radish anthocyanin; pH sensitivity and reversibility; pH -responsive smart film
This study developed a novel pH-responsive smart film for monitoring the freshness of food. The addition of red radish anthocyanin improved the performance of the film, which exhibited strong water vapor and gas barrier capacity.
This research was aimed at developing a novel pH-responsive smart film made of chitosan, zein and red radish anthocyanin (RRA). The morphology, interaction, crystallization, thermal stability, physiochemical properties and pH sensitivity of films were analyzed. The smart film was applied to monitor the freshness of mushroom (Agaricus bisporus). The results of morphology (SEM) and spectrum (FT-IR and XRD) indicated that the incorporation of RRA could enhance the interaction between polymer matrix. The addition of RRA had no significant effect on the thermal stability of films. The chitosan/zein/red radish anthocyanin (C/Z/R) films exhibited higher tensile strength, Young's modulus, hydrophobicity, antioxidant activity and lower elongation at break. The C/Z/ R films had stronger water vapor and gas barrier capacity. The C/Z/R films showed a pH-sensitive color variation from red (pH 2) to green (pH 12) and good reversibility under alkaline and acidic environment. The prepared smart film could be successfully used for the quality monitoring of mushroom.
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