Development and application of visual fish freshness indicator film incorporated with anthocyanins encapsulation by whey protein-propylene glycol alginate nanoparticles
文献类型： 外文期刊
作者： Lv, Yongkang 1 ; Shi, Ge 1 ; Ji, Zengtao 2 ; Shi, Ce 2 ; Luo, Yongkang 1 ; Hong, Hui 1 ; Tan, Yuqing 1 ; Yang, Xinting 2 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 100097, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Informat Technol Res Ctr, Beijing 100097, Peoples R China
3.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Beijing 100097, Peoples R China
4.Beijing Acad Agr & Forestry Sci, Natl Engn Lab Agriprod Qual Traceabil, Beijing 100097, Peoples R China
5.China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Food Colloids & Delivery Funct, Beijing 100097, Peoples R China
关键词： Whey protein; Propylene glycol alginate; Anthocyanin; Encapsulation; Freshness indicator film
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2024 年 282 卷
页码：
收录情况： SCI
摘要： Intelligent indicator packaging has gained increased attention in meeting the demand for reducing food waste and mitigating the risk of food poisoning. This study focused on the preparation, characteristics, and application of freshness indicator films based on polyvinyl alcohol (PVA) and anthocyanins (ACNs)-encapsulated whey protein (WP)-propylene glycol alginate (PGA) nanoparticles. The successful encapsulation of ACNs by WP-PGA nanoparticles improved the stability of ACNs and their encapsulation efficiency (EE) reached 95.34 %. The incorporation of nanoparticles into the structure of the PVA films was justified by SEM, XRD, and ATR-FTIR, and resulted in a decrease in water vapor permeability (WVP) from 15.76 (x10(-7) g center dot m(-1)center dot Pa-1 center dot h(-1)) to 8.40 (x10(-7) g center dot m(-1)center dot Pa-1 center dot h(-1)) and an increase in scavenging rate of DPPH radical from 1.47 % to 18.92 %. The light-blocking property and mechanical properties of the films were also improved, and they showed visible color change in response to pH 2-12 and high color stability after 14 days of storage at 4 degrees C and 25 degrees C. Furthermore, the freshness indicator films underwent a noticeable transformation from rosy red to gray at bighead carp head spoilage. Therefore, the encapsulation of ACNs using WP-PGA nanoparticles provides a promising nondestructive and real-time freshness indication of aquatic products during both storage and transportation processes.
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