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Published on: September 12, 2014
A polylactide based multifunctional hydrophobic film for tracking evaluation and maintaining beef freshness by an
Xinxin Liu1, Xiushuang Song1, Dejiao Gou1
1National and Local Joint Engineering Research Center for Green Preparation Technology of Biobased Materials, School of Chemistry and Environment, Yunnan University of Nationalities, Kunming 650504, China.
Abstract:
A nanofiber film was prepared by a facile electrospinning technique using polylactide (PLA), butterfly pea flower extract (BPA) and cinnamaldehyde (CIN). The as-prepared film shows the prominent antioxidative, antibacterial, colorimetric and hydrophobic properties so that the beef freshness can be monitored and maintained up to 6 days at 4 °C simultaneously. Besides, the nanofiber structure endows the film with a fast color responsiveness under acidic-alkaline atmospheres with different concentrations. Moreover, this film exhibits higher tensile strength (9.56 Mpa) than that of the pure PLA electrospinning film (4.40 Mpa). Especially the introduction of the BPA effectively boosts the antimicrobial ability of the CIN. The freshness, sub-freshness and spoilage levels of the beef can be easily testified by observing the color difference change of the film. So the polylactide based multifunctional film as an intelligent packaging has an excellent potential for the sub-freshness detection of meat.
