3D printed curcumin-based composite film for monitoring fish freshness

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-05-02 DOI:10.1016/j.fpsl.2024.101289

Tiantian Tang , Min Zhang , Arun S. Mujumdar , Chunli Li

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Abstract

Curcumin/oregano oil Pickering emulsion (COPE) stabilized by pumpkin seed protein/pectin complex was prepared. COPE has excellent stability in 50 d storage period. Using COPE/ potato starch (PS)/polyvinyl alcohol (PVA) based gel as ink, pH-sensitive indicator film was developed by 3D printing technology. The morphology, mechanical strength, water resistance, oxidation resistance and bacteriostasis of different COPE/PS/PVA films were discussed. The nozzle size had a significant impact on the thickness of 3D printed PS/PVA membranes, with the average thickness of the membranes produced using 0.26 and 0.41 mm nozzles being about 0.12 and 0.18 mm, respectively. COPE can obviously improve the antioxidant and antibacterial performance of PS/PVA membranes. The membrane containing 5%, 7% and 10% COPE had a scavenging rate of ABTS free radicals of over 90% and an inhibitory rate of over 10% on S. aureus and E. coli. The prepared 3D printed two-color label realized the color change process of 4D printing under the stimulation of moisture and TVBN during storage of grass carp. In a word, 3D printing has great potential in online production of food indication labels with different shapes, sizes and functional characteristics, and is suitable for the manufacture of smart food packaging.

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用于监测鱼类新鲜度的姜黄素基 3D 打印复合薄膜

制备了由南瓜籽蛋白/pectin 复合物稳定的姜黄素/牛至油皮克林乳液（COPE）。COPE 在 50 天的储存期内具有极佳的稳定性。以 COPE/马铃薯淀粉（PS）/聚乙烯醇（PVA）凝胶为墨水，利用 3D 打印技术开发了 pH 值敏感指示剂薄膜。讨论了不同 COPE/PS/PVA 薄膜的形态、机械强度、耐水性、抗氧化性和抑菌性。喷嘴尺寸对 3D 打印 PS/PVA 膜的厚度有显著影响，使用 0.26 毫米和 0.41 毫米喷嘴生产的膜的平均厚度分别约为 0.12 毫米和 0.18 毫米。COPE 能明显改善 PS/PVA 膜的抗氧化和抗菌性能。含5%、7%和10% COPE的膜对ABTS自由基的清除率超过90%，对金黄色葡萄球菌和大肠杆菌的抑制率超过10%。制备的 3D 打印双色标签实现了 4D 打印在草鱼储存过程中水分和 TVBN 刺激下的颜色变化过程。总之，3D 打印在在线制作不同形状、尺寸和功能特性的食品指示标签方面具有巨大潜力，适用于智能食品包装的制造。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.