A pH/protease/microbe triple-responsive "gatekeepers" packaging film for meat and milk preservation
文献类型： 外文期刊
作者： Chen, Jiaci 1 ; Fan, Yuhang 1 ; Liu, Chuan 1 ; Sun, Xiaoyun 1 ; Liu, Nan 2 ; Liu, Hao 2 ; Sun, Lirong 2 ; Li, Xiaoyu 1 ; Chen, Ailiang 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, State Key Lab Qual & Safety Agroprod, Beijing, Peoples R China
2.Tongliao Agr & Livestock Prod Qual & Safety Ctr, Tongliao 028000, Peoples R China
关键词： Smart active packaging; Food spoilage; Milk and meat preservation; On-demand; release; Controlled release
期刊名称：FOOD PACKAGING AND SHELF LIFE （ 影响因子：10.6； 五年影响因子：9.8 ）
ISSN： 2214-2894
年卷期： 2025 年 49 卷
页码：
收录情况： SCI
摘要： Stimuli-responsive release packaging represents a promising approach to reducing food waste and improving food preservation. Herein, we developed an innovative pH/protease/microbe triple-responsive bilayer packaging film, utilizing polylactic acid as the hydrophobic outer protective layer and cinnamaldehyde (CA) cross-linked zein@gelatin (CA-zein@gelatin) as the functional inner layer. FTIR and X-ray diffraction analyses confirmed the successful cross-linking of CA with the amino groups of zein@gelatin via a Schiff-base reaction. Under acidic conditions, compared to pH 7.0, the CA release rates of the cross-linked films at pH 5.5 and pH 5.0 increased by approximately 171.9 % and 217.1 %, respectively. Additionally, due to gelatin liquefaction induced by protease, the presence of 1 mu U/mL of protease secreted by Pseudomonas fluorescens resulted in a CA release increase of about 29.9 %. In comparison to the blank zein@gelatin film, the tensile strength of the CA-zein@gelatin film containing 3 % CA rose from 10.87 MPa to 27.10 MPa, while the elongation at break improved from 81.28 % to 242.75 %. The light transmittance in the ultraviolet range of 200-400 nm was recorded at less than 1 %. The DPPH scavenging rate in the film reached 87.26 % (IC50 = 40.49 mg/mL). When compared to blank films, the bilayer films extended the shelf life of fresh chicken stored at 4 degrees C from 4 days to 10 days and prolonged the shelf life of pasteurized milk stored at 25 degrees C by 24 hours, significantly slowing down the quality deterioration of highprotein foods. Furthermore, electronic nose, electronic tongue, and electronic eye technologies were utilized to evaluate the sensory and quality changes in packaged meat and milk.
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