数字农科院2.0

A pH/protease/microbe triple-responsive “gatekeepers” packaging film for meat and milk preservation

文献类型： 外文期刊

作者： Jiaci Chen;Yuhang Fan;Chuan Liu;Xiaoyun Sun;Nan Liu;Hao Liu;Lirong Sun;Xiaoyu Li;Ailiang Chen

作者机构：

关键词： Controlled release;Food spoilage;Milk and meat preservation, On-demand release;Smart active packaging

期刊名称： Food Packaging and Shelf Life

ISSN： 2214-2894

年卷期： 2025 年 49 卷

页码：

收录情况： SCIE（2025版）

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 μU/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℃ from 4 days to 10 days and prolonged the shelf life of pasteurized milk stored at 25℃ by 24 hours, significantly slowing down the quality deterioration of high-protein 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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