Abderrahim Bouftou, Kaoutar Aghmih, Doha Belfadil, Fatima Lakhdar, Said Gmouh, Sanaa Majid
{"title":"含有百里酚和红甘蓝花青素的智能活性薄膜用于高级鱼类包装","authors":"Abderrahim Bouftou, Kaoutar Aghmih, Doha Belfadil, Fatima Lakhdar, Said Gmouh, Sanaa Majid","doi":"10.1007/s10068-024-01662-5","DOIUrl":null,"url":null,"abstract":"<p>The objective of this study was to produce new active and intelligent high performance colorimetric films based on cellulose acetate (CA), and to evaluate the synergistic effect of thymol (THY) and anthocyanin (ANT). The colour films showed significant reactivity to pH change, and the films became thicker in the presence of glycerol (0.200 ± 0.05). FTIR and SEM images showed a homogeneous distribution and new interactions created between THY, ANT and CA, which modified the thermal properties. This behaviour was also confirmed by XRD analysis, which showed a reduction in film crystallinity with increasing anthocyanin concentration. In addition, the incorporation of ANT improved the mechanical properties by reducing the tensile strength (0.075 ± 0.021 MPa), the biodegradability of the films in the soil after 60 days and also the water vapor transmission rate (14.81 g mm<sup>−2</sup> h<sup>−1</sup>). The films showed synergistic antibacterial activity and the application trials showed colour changes that were highly visible to the naked eye, with the deterioration of the fish, suggesting a promising application for these films as an indicator of fish freshness.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"75 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Intelligent and active films with thymol and red cabbage anthocyanin for advanced fish packaging\",\"authors\":\"Abderrahim Bouftou, Kaoutar Aghmih, Doha Belfadil, Fatima Lakhdar, Said Gmouh, Sanaa Majid\",\"doi\":\"10.1007/s10068-024-01662-5\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The objective of this study was to produce new active and intelligent high performance colorimetric films based on cellulose acetate (CA), and to evaluate the synergistic effect of thymol (THY) and anthocyanin (ANT). The colour films showed significant reactivity to pH change, and the films became thicker in the presence of glycerol (0.200 ± 0.05). FTIR and SEM images showed a homogeneous distribution and new interactions created between THY, ANT and CA, which modified the thermal properties. This behaviour was also confirmed by XRD analysis, which showed a reduction in film crystallinity with increasing anthocyanin concentration. In addition, the incorporation of ANT improved the mechanical properties by reducing the tensile strength (0.075 ± 0.021 MPa), the biodegradability of the films in the soil after 60 days and also the water vapor transmission rate (14.81 g mm<sup>−2</sup> h<sup>−1</sup>). The films showed synergistic antibacterial activity and the application trials showed colour changes that were highly visible to the naked eye, with the deterioration of the fish, suggesting a promising application for these films as an indicator of fish freshness.</p>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"75 1\",\"pages\":\"\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-08-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s10068-024-01662-5\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01662-5","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Intelligent and active films with thymol and red cabbage anthocyanin for advanced fish packaging
The objective of this study was to produce new active and intelligent high performance colorimetric films based on cellulose acetate (CA), and to evaluate the synergistic effect of thymol (THY) and anthocyanin (ANT). The colour films showed significant reactivity to pH change, and the films became thicker in the presence of glycerol (0.200 ± 0.05). FTIR and SEM images showed a homogeneous distribution and new interactions created between THY, ANT and CA, which modified the thermal properties. This behaviour was also confirmed by XRD analysis, which showed a reduction in film crystallinity with increasing anthocyanin concentration. In addition, the incorporation of ANT improved the mechanical properties by reducing the tensile strength (0.075 ± 0.021 MPa), the biodegradability of the films in the soil after 60 days and also the water vapor transmission rate (14.81 g mm−2 h−1). The films showed synergistic antibacterial activity and the application trials showed colour changes that were highly visible to the naked eye, with the deterioration of the fish, suggesting a promising application for these films as an indicator of fish freshness.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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