Intelligent colorimetric indicator film based on bacterial cellulose and pelargonidin dye to indicate the freshness of tilapia fillets
文献类型： 外文期刊
作者： Liu Huimin 1 ; Shi Ce 1 ; Sun Xia 4 ; Zhang Jiaran 1 ; Ji Zengtao 1 ;
作者机构： 1.Beijing Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China
2.Natl Engn Res Ctr Informat Technol Agr, Beijing 100097, Peoples R China
3.Natl Engn Lab Agriprod Qual Traceabil, Beijing 100097, Peoples R China
4.Shandong Univ Technol, Sch Agr Engn & Food Sci, 12 Zhangzhou Rd, Zibo 255049, Shandong, Peoples R China
5.Shandong Prov Engn Res Ctr Vegetable Safety & Qua, 12 Zhangzhou Rd, Zibo 255049, Shandong, Peoples R China
关键词： Intelligent packaging film; Bacterial cellulose; Pelargonidin; Fish freshness
期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：6.429； 五年影响因子：6.239 ）
ISSN： 2214-2894
年卷期： 2021 年 29 卷
页码：
收录情况： SCI
摘要： This work aimed to develop an intelligent packaging film based on bacterial cellulose (BC) and pelargonidin (Pg) for tilapia fillets freshness. The color of Pg solution and Pg-BC films changed from red to blue within pH3-pH10. The introduction of Pg reduced the light transmittance and improved the mechanical properties of the film. FTIR results showed that BC and Pg formed intermolecular interactions. The diffraction peak intensity of Pg-BC film decreased during storage. The cross section and surface of Pg-BC film were damaged during storage by SEM. The Pg-BC film had a great color difference from red to colorless when employed to monitor the freshness of fillets stored at 4 degrees C and 25 degrees C, which was consistent with the change of TVB-N and sensory scores of fish. Therefore, the Pg-BC film can be used as intelligent packaging film to monitor and visualize the freshness of fish during storage.
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