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基于聚乙醇的智能标签与葡萄提取物加载的奇托桑纳米颗粒相结合:功能,稳定性和食品应用

Yessica Alexandra Rodriguez Gaviria¹, Wilson Daniel Caicedo Chacon¹, Karina Cesca¹

¹Department of Chemical and Food Engingeheering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.

International journal of biological macromolecules

|March 1, 2024

概括

使用奇托纳米颗粒稳定天然安托素 (ACN),用于pH敏感的食品包装. 这些智能标签会改变颜色以表示的新鲜度,在食品行业提供了有前途的应用.

科学领域:

食品科学食品科学食品科学
材料科学材料科学材料科学
生物技术是生物技术.

背景情况:

安西氨酸 (ACN) 是具有pH指标特性的天然颜料,但对环境因素敏感.
使用基托 (CS) 等生物聚合物的纳米封装增强了ACN的稳定性.
开发智能食品包装需要稳定,快速响应的指标系统.

研究的目的:

为了纳米封装安托素 (ACN) 变成奇托纳米颗粒 (ACN-NP).
使用与ACN-NPs结合的聚乙烯醇 (PVA) 开发pH敏感标签.
评估这些标签作为鲜度指标的应用.

主要方法:

从葡萄皮中提取ACN.
用三聚酸 (TPP) 对CS纳米粒子进行离子凝,用于ACN封装.
通过造方法制备PVA标签.
对ACN-NP加载的PVA标签属性和性能进行评估.

主要成果:

装有ACN的基托桑纳米颗粒的尺寸在291-324nm之间,封装效率为~60%.
ACN-NPs保留了对温度和光的色度特性和稳定性.
带有ACN-NP的PVA标签显示出可见的颜色变化 (红色到蓝色到黄色),与的腐烂相关.
这些标签证明了在制冷温度下作为鲜度指标的有效性.

结论:

纳米封装成功地稳定了基托纳米颗粒中的安托.
结合ACN-NP的基于PVA的智能标签对于监测的新鲜度是有效的.
这些标签代表了智能食品包装应用的可行选择.

关键词:

安托氨酸是一种安托氨酸.葡萄是葡萄中的一种.智能包装是一种智能包装.纳米封装可以进行纳米封装.标签上的pH值指标标记.

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