新鲜度指示型包装膜的构建及智能监测性能

Construction and intelligent monitoring performance of freshness indicator packaging films

摘要:

为了延长产品的货架期及智能监测其品质变化，以乙酰化和磷酸化双改性木薯淀粉为原料，花青素为颜色指示剂，通过流延法制备了新鲜度指示型包装膜。采用正交实验探究包装膜木薯淀粉种类、木薯淀粉质量浓度、甘油含量、花青素浓缩液含量4个因素对膜物理、机械和水蒸气阻隔性能的交互影响，并考察了最优膜在鱼片包装中的颜色智能反应特性。结果表明，当乙酰化二淀粉磷酸酯质量浓度为40 g/L，甘油含量为30%（以木薯淀粉的质量为基准，下同），花青素浓缩液含量为30%（以木薯淀粉的质量为基准，下同）时，制备的包装膜（S1膜）综合性能最优，其透明度、疏水性、水蒸气阻隔能力和抗拉强度较天然木薯淀粉膜分别提高36.18%、72.38%、40.00%、353.37%。S1膜在酸性、中性和碱性环境下分别呈粉红色、紫色和黄绿色，且对氨气反应灵敏。S1膜的颜色变化可反应鱼片新鲜度等级。

Abstract:

In order to prolong the shelf life of the product and intelligently monitor its quality changes, the freshness indicator packaging film was prepared by casting method using acetylation and phosphorylation dual-modified cassava starch as raw material and anthocyanin as color indicator. An orthogonal experiment was conducted to investigate the interaction effects of cassava starch type, cassava starch mass concentration, glycerin content and anthocyanin concentrate content on the physical, mechanical and water vapor barrier properties of packaging films. Finally, the color intelligent response characteristics of the optimal film in fish fillets packaging were analyzed. The results showed that when the mass concentration of acetylated distarch phosphate was 40 g/L, the glycerol content was 30% (based on the gravity of cassava starch, the same below), and the anthocyanin concentrate content was 30% (based on the gravity of cassava starch, the same below), the comprehensive performance of the prepared packaging film (S1 film) was optimal. And the transparency, hydrophobicity, water vapor barrier capacity and tensile strength of S1 films were increased by 36.18%, 72.38%, 40.00% and 353.37%, respectively, compared with the natural cassava starch films. The S1 film was pink, purple and yellow-green in acidic, neutral and alkaline environments, respectively, and was sensitive to the ammonia gas. The color change of S1 films could indicate the freshness level of fish fillets. Purple was considered “fresh”, gray was considered “semi-fresh”, and green was considered “deteriorated”.