Preparation and Applications of Active and Intelligent Film Based on Gellan Gum

被引：0
|
作者：
Chen Q. [1 ]
Yue Z. [1 ]
Xing J. [1 ]
Yu C. [1 ]
Pan L. [1 ]
Hu H. [1 ]
机构：
[1] School of Food Science and Biotehnology, Zhejiang Gongshang University, Hangzhou
来源：
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2022年 / 53卷 / 07期
关键词：
active and intelligent film; gellan gum; lard; large yellow croaker; red cabbage anthocyanin;
D O I：
10.6041/j.issn.1000-1298.2022.07.040
中图分类号：
学科分类号：
摘要：
Food packaging performs three basic functions; containment, preservation of quality, and protection from environmental, physical, and microbiological factors. In recent times, the role of packaging has increased beyond its basic function with changing consumer preferences and expectations. Now, it is also contributing towards extending the shelf life and acts as a quality indicator of the packed food products. The focus is also on the development of active and intelligent packaging. An active and intelligent film with antioxidant activity and freshness indicator was prepared by using low-acyl gellan gum and red cabbage anthocyanins. The rheological behaviors of gellan gum - red cabbage anthocyanin film forming solution were studied. Moreover, the effect of anthocyanin concentration on the physicochemical properties, antioxidant activity, pH color response properties and microstructure of film was measured. In addition, the application performance of film in freshness indication of large yellow croaker and lard preservation were carried out. The results of dynamic measurement showed that the film-forming solution underwent a liquid-solid transition during the cooling process. The dynamic modulus and gelation temperature of film forming solution was increased with the increase of anthocyanin concentration. With the increase of anthocyanin concentration, the moisture content and tensile strength were gradually decreased, while the thickness, water vapor permeability and elongation at break were increased gradually. The addition of anthocyanins endowed the film with good anti-oxidation and pH response properties, and it can improve the thermal stability of the film. The changes of lard quality and freshness indexes of large yellow croaker (volatile base total nitrogen content, total number of colonies and thiobarbituric acid value) and the color difference AE of the active intelligent film during storage were investigated. Correlation analysis showed that the color difference of the film had a significant correlation with each freshness index of large yellow croaker. The active and intelligent film can effectively delay the oxidative rancidity of lard, and it had excellent preservation performance for lard. © 2022 Chinese Society of Agricultural Machinery. All rights reserved.
引用
收藏
页码：370 / 378
页数：8
相关论文
共 34 条
  • [1] PETKOSKA A T, DANILOSKI D, D'CUNHA N M, Et al., Edible packaging: sustainable solutions and novel trends in food packaging, Food Research International, 140, 2, (2021)
  • [2] POP O L, POP C R, DUFRECHOU M, Et al., Edible films and coatings functionalization by probiotic incorporation: a review, Polymers, 12, 1, pp. 12-26, (2020)
  • [3] JIANG Lianzhou, XU Liang, ZHANG Li, Et al., Preparation of EAEP fiber films and its mechanism of film formation, Transactions of the Chinese Society for Agricultural Machinery, 48, 8, pp. 335-342, (2017)
  • [4] ZHAO Y, LI B, LI C C, Et al., Comprehensive review of polysaccharide-based materials in edible packaging: a sustainable approach [J], Foods, 10, 8, (2021)
  • [5] ANIS A, PAL K, AL-ZAHRANI S M, Et al., Essential oil-containing polysaccharide-based edible films and coatings for food security applications, Polymers, 13, 4, (2021)
  • [6] NEAIC A, CABRERA-BARJAS G, DIMITRIJEVIC-BRANKOVIC S, Et al., Prospect of polysaccharide-based materials as advanced food packaging, Molecules, 25, 1, (2020)
  • [7] OLAWUYI I F, KIM S R, LEE W Y., Application of plant mucilage polysaccharides and their techno-functional properties' modification for fresh produce preservation, Carbohydrate Polymers, 272, (2021)
  • [8] YONG H M, LIU J., Active packaging films and edible coatings based on polyphenol-rich propolis extract: a review, Comprehensive Reviews in Food Science and Food Safety, 20, 2, pp. 2106-2145, (2021)
  • [9] ZHENG L M, LIU L M, YU J H, Et al., Novel trends and applications of natural pH-responsive indicator film in food packaging for improved quality monitoring, Food Control, 134, (2022)
  • [10] BHARGAVA N, SHARANAGAT V S, MOR R S, Et al., Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: a review, Trends in Food Science & Technology, 105, pp. 385-401, (2020)
1234