Fabrication and characterization of pH-responsive intelligent films based on carboxymethyl cellulose and gelatin/curcumin/chitosan hybrid microcapsules for pork quality monitoring

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2022-03-01 DOI:10.1016/j.foodhyd.2021.107224

Yaowen Liu , Yanlan Ma , Yan Liu , Jinlu Zhang , Md Alomgir Hossen , Dur E. Sameen , Jianwu Dai , Suqing Li , Wen Qin

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引用次数: 36

Abstract

The need for intelligent packaging to detect food spoilage is increasing. In this study, gelatin (GEL) and chitosan (CS) were used as wall materials for the protection of curcumin (CUR) to prepare GEL/CUR/CS microcapsules. Sodium carboxymethyl cellulose (CMC)-based films containing GEL/CUR/CS microcapsules were developed to monitor the freshness of food. A maximum CUR content of 4% can be well dispersed in the CMC matrix. The microcapsules not only improve the thermal stability of the film but also significantly improve its barrier and tensile strength. The film sufficiently controls CUR release, which is conducive to sustainable pH-change sensing. The CMC/GEL-CUR-CS film exhibits distinct color changes in different pH ranges. To test its ability as a colorimetric indicator film, we linked the changes in pork quality with the R, G, and B values of the film, and the results demonstrate sufficient accuracy. Thus, the films can be successfully applied to the deterioration monitoring of pork during storage.

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猪肉品质监测用羧甲基纤维素/明胶/姜黄素/壳聚糖复合微胶囊ph响应智能膜的制备与表征

对检测食品腐败的智能包装的需求正在增加。本研究以明胶(GEL)和壳聚糖(CS)为壁材，对姜黄素(CUR)进行保护，制备凝胶/CUR/CS微胶囊。采用凝胶/CUR/CS微胶囊制备羧甲基纤维素钠(CMC)薄膜，用于食品的新鲜度监测。最大CUR含量为4%时，可以很好地分散在CMC基体中。微胶囊不仅提高了膜的热稳定性，而且显著提高了膜的阻隔性和抗拉强度。薄膜充分控制CUR的释放，有利于持续的ph变化传感。CMC/GEL-CUR-CS膜在不同的pH范围内呈现出明显的颜色变化。为了测试其作为比色指示膜的能力，我们将猪肉质量的变化与薄膜的R、G和B值联系起来，结果显示出足够的准确性。因此，该薄膜可以成功地应用于猪肉储存过程中的变质监测。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.