pH-responsive chitosan-based film containing oregano essential oil and black rice bran anthocyanin for preserving pork and monitoring freshness

Autor:	Yuanpeng Hao, Jiamu Kang, Xiaoqi Guo, Meiyu Sun, Hui Li, Hongtong Bai, Hongxia Cui, Lei Shi
Rok vydání:	2022
Předmět:	Chitosan Swine Food Packaging Oryza General Medicine Hydrogen-Ion Concentration Analytical Chemistry Anti-Bacterial Agents Anthocyanins Red Meat Origanum Oils Volatile Pork Meat Animals Food Science
Zdroj:	Food chemistry. 403
ISSN:	1873-7072
Popis:	This study developed an intelligent and antibacterial packaging film using a chitosan matrix embedding oregano essential oil (OEO) and black rice bran anthocyanin (BRBA). Herein, OEO and BRBA were immobilized into the chitosan matrix through noncovalent bonds and uniformly distributed in the films. The chitosan-OEO-BRBAⅡ film exhibited excellent mechanical, antibacterial, antioxidant, and UV-vis light barrier properties, and sensitive and rapid response to pH/NH
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2904ed96cb6e2d1b9c47a45f08730f05 https://pubmed.ncbi.nlm.nih.gov/36191417 Zobrazit plný text záznamu Full Text from ScienceDirect