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Physicochemical Characterization, Molecular Modeling, and Applications of Carboxymethyl Chitosan-Based Multifunctional Films Combined with Gum Arabic and Anthocyanins

文献类型： 外文期刊

作者： Alnadari, Fawze 1 ; Al-Dalali, Sam 3 ; Pan, Fei 4 ; Abdin, Mohamed 5 ; Frimpong, Evans Boateng 1 ; Dai, Zhuqing 6 ; AL-Dherasi, Aisha 7 ; Zeng, Xiaoxiong 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Dept Food Sci & Engn, Nanjing 210095, Peoples R China

2.Sanaa Univ, Fac Agr Food & Environm, Dept Food Sci & Nutr, Sanaa, Yemen

3.Ibb Univ, Fac Agr & Food Sci, Dept Food Sci & Technol, Ibb 70270, Yemen

4.Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China

5.Food Technol Res Inst, Agr Res Ctr, Giza 12611, Egypt

6.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

7.Ibb Univ, Fac Sci, Dept Biochem, Ibb, Yemen

关键词： Anthocyanins; Multifunctional films; Active packaging; Color indicator; Meat freshness monitoring; Molecular modeling

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.6； 五年影响因子：5.8 ）

ISSN： 1935-5130

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Novel pH and ammonia-sensitive intelligent film was fabricated with carboxymethyl cellulose (CMC) as film-forming substrate, gum Arabic (GA) as enhancer, and anthocyanins from Cinnamomum camphora fruit peel waste (ANC.P) as indicator, antioxidant, and antimicrobial. The incorporation of ANC.P on CMC-GA (CG-ANC.P) film significantly increased the mechanical property, physical properties (swelling degree, moisture content, solubility, vapor barrier properties, and oil permeability resistance), color, opacity, morphological characteristics, melting, and bioactivities (antioxidant, antibacterial, biodegradable, and pH/ammonia-sensitive manners) without significant changes in the film thickness. Computational molecular imitation analysis suggested an enhancement between ANC.P, CMC, and GA through hydrogen bonds and forces of van der Waals. Notably, the smart packaging film was tested to monitor soybean oil freshness during storage at 50 degrees C for 28 days. Moreover, the shelf-life characteristics proved the ability of films to retard oil oxidation. Additionally, the sensory characteristics emphasize higher scores of colors, odor, and overall acceptability with the increased concentration of anthocyanin. When applied in monitoring beef freshness at 4 degrees C, the CG-ANC.P film indicated sensitively with vision recognizable color changes from original pink to pink-yellow and finally to grayish-yellow, which highly correlated with the deterioration indexes of the total color difference, pH value, and total viable count of beef.

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