Effects of different white nanomaterials on pH response ability and physicochemical performance of anthocyanin-loaded carboxymethyl cellulose-polyvinyl alcohol films

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-01-01 Epub Date: 2024-12-28 DOI:10.1016/j.fochx.2024.102137

Yuqian Li , Xue Yang , Yunfei Zou , Huixuan Zhang , Ying Zhou , Qiujin Zhu , Yuanyuan Liu , Zhengcong Wang

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Abstract

The anthocyanin-loaded films based on natural polymers as pH-responsive indicator are widely applied in the food preservation. However, the low mechanical strength and storage stability limited their practical application, there is an urgent demand to improve the performance of anthocyanin-loaded films. In order to avoid affecting the color indication of anthocyanins, we explored the effect of eight kinds of white nanomaterials on improving the performance of films. The results revealed that some nanomaterials showed capability in improving the polymer molecular interactions and enhancement in mechanical properties, barrier ability, and antioxidant activity. However, nanomaterials containing Zn was not suitable for anthocyanin-loaded film modification, because it could destroy the pH responsiveness of anthocyanin. The nano Al₂O₃ could increase the sensitivity of anthocyanin-loaded film in pH-response, which achieved the highest performance score during pork storage. This investigation will provide theoretical support for the development of more optimized pH-responsive anthocyanin-loaded films in the future.

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不同白色纳米材料对花青素负载羧甲基纤维素-聚乙烯醇膜pH响应能力和理化性能的影响。

天然聚合物花青素负载薄膜作为ph响应指示剂在食品保鲜中得到了广泛的应用。然而，机械强度和储存稳定性较低限制了其实际应用，迫切需要提高花青素负载薄膜的性能。为了避免影响花青素的显色性，我们探索了八种白色纳米材料对提高薄膜性能的影响。结果表明，一些纳米材料能够改善聚合物分子间的相互作用，增强聚合物的力学性能、屏障能力和抗氧化活性。然而，含锌纳米材料不适合用于负载花青素的膜改性，因为它会破坏花青素的pH响应性。纳米Al2O3可以提高花青素负载膜对ph响应的敏感性，在猪肉贮藏过程中获得了最高的性能分数。本研究将为进一步优化ph响应型花青素负载膜的开发提供理论支持。

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文献相关原料

公司名称

产品信息

麦克林

nano-ZnO

麦克林

nano-Al2O3

麦克林

nano-TiO2

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.