Development and characterization of smart double-layer nanofiber mats based on potato starch-turnip peel anthocyanins and guar gum-cinnamaldehyde

被引：33

作者：

Khaledian, Yousef ^{[1
]}

Moshtaghi, Hamdollah ^{[1
]}

Shahbazi, Yasser ^{[2
]}

机构：

[1] Univ Shahrekord, Fac Vet Med, Dept Food Hyg, Shahrekord, Chaharmahal & B, Iran

[2] Razi Univ, Fac Vet Med, Dept Food Hyg, Kermanshah, Iran

来源：

FOOD CHEMISTRY | 2024年 / 434卷

关键词：

Electrospinning; Anthocyanins; pH; -sensitive; Preservation; ANTIOXIDANT ACTIVITY; NANOCOMPOSITE FILMS; PH; EXTRACT;

D O I：

10.1016/j.foodchem.2023.137462

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This experiment was conducted with the objectives of developing bilayer nanofiber mats based on potato starchturnip peel extract (PS-TPE) and guar gum-cinnamaldehyde (GG-CA) for freshness monitoring and enhancing the quality of lamb meat during cooled storage conditions. Encapsulating CA/TPE into the nanofibers resulted in reduced tensile strength, water vapor permeability, moisture content, and water solubility. Colorimetric nanofibers, including PS-GG-TPE 6%, PS-GG-TPE 6%-CA 0.5%, and PS-GG-TPE 6%-CA 1%, presented red color at pH 1-4, purplish red at pH 5-7, green at pH 8-10, and brown at pH 11-12. The color of PS-GG-TPE 6% nanofiber mats changed from white to purplish red, signaling that the lamb meats had turned from fresh to spoiled. PS-GGCA 1%, PS-GG-TPE 6%-CA 0.5%, and PS-GG-TPE 6%-CA 1% nanofibers have the potential to be utilized to control the growth of spoilage-related microorganisms for extending the shelf-life of fresh lamb meat under cooled storage conditions up to 13 days.

引用

页数：15