李丰羽,孙雨晴,高丹,杨海明,满建民.负载桑葚花青素的葛根淀粉/壳聚糖复合膜的制备与表征[J].包装工程,2023,44(23):52-61.
LI Feng-yu,SUN Yu-qing,GAO Dan,YANG Hai-ming,MAN Jian-min.Preparation and Characterization of Pueraria Starch-chitosan Composite Edible Films Loaded with Mulberry Anthocyanins[J].Packaging Engineering,2023,44(23):52-61. |
| 负载桑葚花青素的葛根淀粉/壳聚糖复合膜的制备与表征 |
| Preparation and Characterization of Pueraria Starch-chitosan Composite Edible Films Loaded with Mulberry Anthocyanins |
| 投稿时间：2023-09-29 |
| DOI：10.19554/j.cnki.1001-3563.2023.23.007 |
| 中文关键词: 葛根淀粉 壳聚糖 桑葚花青素 复合膜 pH指示 新鲜度检测 |
| 英文关键词: pueraria starch chitosan mulberry anthocyanin composite film pH indication freshness testing |
| 基金项目:贵州省省级科技计划项目(黔科合基础-ZK[2022]一般090);贵州大学引进人才科研项目(贵大人基合字[2015]56) |
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| 中文摘要: |
| 目的 研究桑葚花青素(Mulberry Anthocyanins, MA)添加量对葛根淀粉/壳聚糖复合膜理化性质及功能活性的影响。方法 以葛根淀粉和壳聚糖为成膜基材，MA为指示剂，采用流延法制备一种新型可食pH指示膜，测定葛根淀粉/壳聚糖复合膜的物理性能、抗氧化性、pH指示等性质，并将指示膜用于猪肉保鲜及新鲜度检测研究。结果 通过对添加不同MA含量的复合膜进行性能测试，发现MA和葛根淀粉之间氢键的形成，极大地改善了复合膜的拉伸强度。MA的加入使得成膜厚度、不透明度、拉伸强度(Tensile Strength，TS)、水蒸气透过率(Water Vapor Permeability，WVP)显著提高，断裂伸长率(Elongation At Break，EAB)显著降低。此外，MA增强了复合膜的抗氧化性和pH敏感性，MA-4的DPPH自由基清除率达到最大值85.24%。将复合膜应用于猪肉新鲜度检测，与对照组相比，负载MA的复合膜可抑制猪肉pH值和TVB-N值，并产生肉眼可辨的颜色变化，其中MA-3的颜色变化最为敏感。结论 加入一定量MA的复合膜能够改善其拉伸强度、不透明度、pH敏感性和抗氧化活性，可以用于实时监测猪肉新鲜度并延迟猪肉腐败，为智能食品包装材料的进一步研究提供依据。 |
| 英文摘要: |
| The work aims to study the effects of the added amount of mulberry anthocyanins (MA) on the physicochemical properties and functional activity of pueraria starch/chitosan composite films. A new type of edible pH indicating films was prepared by casting with pueraria starch and chitosan as film-forming substrates and MA as an indicator. The physical properties, oxidation resistance, pH indication and other properties of pueraria starch/chitosan composite films were determined, and the indicator film was used for pork preservation and freshness detection studies. The results showed that the formation of hydrogen bonds between MA and pueraria starch greatly improved the tensile strength of the composite film. The addition of MA resulted in a significant increase in thickness, opacity, tensile strength (TS), water vapor permeability (WVP), and a significant decrease in elongation at break (EAB). In addition, MA improved the oxidation resistance and pH sensitivity of the composite film. The DPPH radical scavenging rate of MA-4 reached a maximum value of 85.24%. When the composite film was applied to the pork freshness test, the MA-loaded composite film had better antimicrobial properties compared with the control group, which could produce a color change visible to the naked eye, with MA-3 showing the most sensitive color change. Composite films incorporating a certain amount of MA are able to improve their tensile strength, opacity, pH sensitivity, and antioxidant activity, and could be used to monitor pork freshness in real time and delay pork spoilage, providing a basis for further research on smart food packaging materials. |
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