Enhancement of Colorimetric pH-Sensitive Film Incorporating Amomum tsao-ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping
文献类型： 外文期刊
作者： He, Yunxia 1 ; Yuan, Yuan 1 ; Gao, Yuanyuan 1 ; Chen, Mianhong 1 ; Li, Yingying 1 ; Zou, Ying 1 ; Liao, Liangkun 1 ; Li, Xiaotong 1 ; Wang, Zhuo 3 ; Li, Jihua 1 ; Zhou, Wei 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Agr Prod Proc Res Inst, Zhanjiang 524001, Guangdong, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
3.Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China
关键词： smart film; Amomum tsao-ko essential oil; antimicrobial properties; mantis shrimp preservation; freshness monitoring
期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）
ISSN：
年卷期： 2024 年 13 卷 11 期
页码：
收录情况： SCI
摘要： Anthocyanin-based smart packaging has been widely used for food freshness monitoring, but it cannot meet the requirements of smart films with antibacterial properties. This study aimed to enhance the antibacterial properties of intelligent films by incorporating Amomum tsao-ko essential oil (AEO) for mantis shrimp spoilage tracking and keeping the product fresh. A smart film was designed by introducing AEO and purple potato anthocyanin (PPA) to a polyvinyl alcohol/cellulose nanocrystal (PVA/CNC) polymer matrix. Our findings revealed that APP and AEO imparted the smart film with a favorable oxygen barrier, UV protection, mechanical properties, and antioxidant and pH/NH3-sensitive functions. Interestingly, the PVA/CNC-AEO-PPA film achieved 45.41% and 48.25% bactericidal efficacy against S. putrefaciens and V. parahaemolyticus, respectively. Furthermore, a visual observation confirmed that the target film (PVA/CNC-AEO-PPA) changed color significantly during mantis shrimp spoilage: rose red-light red-pink-light gray-dark gray. Meanwhile, the PVA/CNC-AEO-PPA film retarded the quality deterioration of the mantis shrimp effectively. The PVA/CNC-AEO-PPA film shows great application potential in mantis shrimp preservation and freshness monitoring; it is expected to become a rapid sensor for detecting seafood quality non-destructively and a multifunctional film for better preservation of product quality.
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