http://scholars.ntou.edu.tw/handle/123456789/16809
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Li-Ting Wu | en_US |
dc.contributor.author | I-Lin Tsai | en_US |
dc.contributor.author | Yi-Cheng Ho | en_US |
dc.contributor.author | Yu-Hao Hang | en_US |
dc.contributor.author | Chi Lin | en_US |
dc.contributor.author | Min-Lang Tsai | en_US |
dc.contributor.author | Fwu-Long Mi | en_US |
dc.date.accessioned | 2021-05-05T08:17:27Z | - |
dc.date.available | 2021-05-05T08:17:27Z | - |
dc.date.issued | 2021-02-15 | - |
dc.identifier.issn | 0144-8617 | - |
dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/16809 | - |
dc.description.abstract | Active and intelligent packaging films with multiple functions including antioxidant, antibacterial and colorimetric pH indicator properties were developed by incorporating Clitoria ternatea (CT) extract into gellan gum (G) film. G enhanced the stability of CT anthocyanins and allowed the anthocyanins to release from G film in a pH-responsive behavior. Heat-treated soy protein isolate (HSPI) was able to interact with G and CT anthocyanins through the formation of electrostatic forces and covalent bonds. G film blended with HSPI greatly reduced the swelling capacity of G/HSPI composite film and controlled the anthocyanins release at pH greater than 6.0. The physical and mechanical properties of G films such as hydrophobicity, water vapor permeability, swelling capacity and tensile strength were also significantly modified by addition of HSPI to G films. The smart films changed their color with the increase of total volatile basic nitrogen (TVBN) values during progressive spoilage of shrimp, revealing their potential application for monitoring seafood freshness. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartof | Carbohydrate Polymers | en_US |
dc.subject | Active film | en_US |
dc.subject | Intelligent packaging | en_US |
dc.subject | Gellan gum | en_US |
dc.subject | Controlled release | en_US |
dc.subject | Antimicrobial | en_US |
dc.subject | Colorimetric pH indicator | en_US |
dc.title | Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness | en_US |
dc.type | journal article | en_US |
dc.identifier.doi | 10.1016/j.carbpol.2020.117410 | - |
dc.identifier.isi | 000604616400009 | - |
dc.relation.journalvolume | 254 | en_US |
dc.relation.pages | 117410 | en_US |
item.fulltext | no fulltext | - |
item.languageiso639-1 | en | - |
item.grantfulltext | none | - |
item.openairetype | journal article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.cerifentitytype | Publications | - |
crisitem.author.dept | College of Life Sciences | - |
crisitem.author.dept | Department of Food Science | - |
crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
crisitem.author.orcid | 0000-0003-4619-208x | - |
crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | College of Life Sciences | - |
顯示於: | 食品科學系 |
在 IR 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。