鍗楁搗鎵�鍦╬H鍝嶅簲鍨嬫椿鎬у寘瑁呰啘瀹炵幇嫻鋒磱楸肩被鏂伴矞搴︾洃嫻嬩笌鑵ュ懗闈跺悜鎺у埗鏂歸潰鐮旂┒鍙栧緱鏂拌繘灞?/h3>
榪戞棩錛屼腑鍥芥按浜х瀛︾爺絀墮櫌鍗楁搗姘翠駭鐮旂┒鎵�闄㈢駭姘翠駭鍝佺簿娣卞姞宸ヤ笌楂樺�煎寲鍒╃敤鍒涙柊鍥㈤槦鍦ㄥ浗闄呭伐紼嬬被Top鏈熷垔銆?span style="font-family: "times new roman";">Carbohydrate Polymers銆嬶紙Q1錛屼腑縐戦櫌涓�鍖篢OP錛孖F=12.5錛変笂鍙戣〃棰樹(shù)負(fù)銆?span style="font-family: "times new roman";">Chitosan鈥憈itanium dioxide emulsion incorporated pH-responsive active packaging film: Real-time freshness monitoring and targeted fishy odor control銆嬬殑鐮旂┒鎬ц鏂囥�傝鏂囩涓�浣滆�呬負(fù)鑱斿悎鍩瑰吇鐮旂┒鐢熷惔浜氭錛岄�氳浣滆�呬負(fù)鍗楁搗鎵�鐜嬫?zhèn)﹂綈鐮斀I跺憳銆佸惔鐕曠嚂鐮旂┒鍛樸�?/p>
嫻鋒磱椋熷搧鍦ㄨ串钘忚繃紼嬩腑瀹規(guī)槗鍙戠敓鍝佽川鍔ｅ彉錛屽鑷磋惀鍏諱環(huán)鍊煎拰鍟嗕笟浠峰�間笅闄嶏紝鍚屾椂寰敓鐗╄繃搴︾箒孌栦篃浼?xì)澧炲姞椋熸簮鎬х柧鐥呴闄╋紝瀵逛漢浣撳仴搴鋒瀯鎴愬▉鑳併�備紶緇熷鏂欏寘瑁呴毦浠ユ彁渚涙姉鑿屻�佹姉姘у寲鍜岀傳澶栭槻鎶ょ瓑鍔熻兘錛屼笖涓嶅彲鐢熺墿闄嶈В錛屾棦涓嶅埄浜庣幆澧冧繚鎶わ紝涔熸棤娉曟弧瓚崇幇浠ｆ按浜у搧淇濋矞鐨勯渶姹傘�傚洜姝わ紝寮�鍙戠幆澧冨弸濂姐�佸彲鎸佺畫錛屽茍鑳藉鏈夋晥鍑忓皯姘村垎嫻佸け銆佹姂鍒舵哀鍖栧拰寰敓鐗╃敓闀跨殑鍖呰鏉愭枡錛屽凡鎴愪負(fù)褰撳墠鐨勭爺絀剁儹鐐廣�傚ぉ鐒剁敓鐗╄仛鍚堢墿鍥犲叾鑹ソ鐨勬垚鑶滄�с�佸畨鍏ㄦ�у拰鐢熺墿鍙檷瑙ｆ�э紝琚箍娉涜浣滅悊鎯蟲浛浠ｆ潗鏂欙紝鐒惰�岀幇鏈夌敓鐗╁熀鍖呰浠嶅瓨鍦ㄦ椿鎬ф垚鍒嗘槗鎸ュ彂銆佹按婧舵�у樊瀵艱嚧鍔熻兘涓嶇ǔ瀹氱瓑闂錛屽悓鏃剁己涔忓浜у搧鏂伴矞搴︾殑瀹炴椂鍙鍖栫洃嫻嬭兘鍔涳紝闅句互瀹炵幇姘翠駭鍝佷繚椴滀笌瀹夊叏棰勮涓�浣撳寲銆?/p>
閽堝涓婅堪浜т笟鎶�鏈摱棰堬紝鐮旂┒鍥㈤槦浠ョ敓鐗╃浉瀹規(guī)�т紭寮傘�佹垚鑶滄�ц壇濂界殑鏄庤兌涓哄熀鏉愶紝灝嗗榛勭礌璐熻澆鍒癈S-TiO鈧備鉤娑茬殑鏄庤兌鍩鴻啘涓紝璧嬩簣鑶減H鍝嶅簲鏅鴻兘鐩戞祴鍔熻兘錛屾瀯寤轟簡(jiǎn)闆嗘椿鎬т繚椴?鏅鴻兘鐩戞祴-鐜鍙嬪ソ浜庝竴浣撶殑姘翠駭鍝佹櫤鑳藉寘瑁呰啘銆傝钖勮啘鍏峰鐏墊晱鍙�嗙殑pH鍝嶅簲琛屼負(fù)錛屽彲瀵歸奔綾昏厫璐ヨ繘紼嬭繘琛屽疄鏃躲�佸彲瑙嗗寲鐩戞祴鐨勮兘鍔涳紝鏈夋晥鎶戝埗浜?jiǎn)鎿v媧嬮奔綾諱紭鍔胯厫璐ヨ弻鐨勫孌栵紝涓烘搗媧嬮鍝佺豢鑹茬幆淇濆瀷楂樻�ц兘鏅鴻兘鍖呰鐨勫紑鍙戞彁渚涗簡(jiǎn)鍒涙柊絳栫暐涓庣悊璁烘妧鏈敮鎾戙�?/p>
Fig. 1 Schematic diagram of the preparation process of pH-responsive smart packaging film loaded with CS-TiO鈧?emulsion.
Fig. 2 Color parameters L* value (A), a* value (B), b* value (C), thickness (D), moisture content (E), water solubility (F), water vapor permeability (G), swelling rate (H), and digital image (I) of E-Cur
Fig. 3 FTIR spectrum (A), UV spectrum and transmittance (B), DTG curve (C), TGA curve (D), tensile strength (E), elongation at break (F), and surface microstructure (G) of E-Cur film.
Fig. 4 Color parameters of E-Cur-0: L* value (A), a* values (B), b* values (C), and color parameters of E-Cur-1.2: L* values (D), a* values (E), b* values (F) under different pH conditions, sensitivity to ammonia vapor (G) and color reversibility (H) of E-Cur film, and evaporation of essential oils in different simulated solutions (I).
Fig. 5 DPPH radical scavenging rate (A), ABTS radical scavenging rate (B), and antibacterial zone diameter (C) of E-Cur film, total viable cell count (D), carbonyl content (E), and total sulfhydryl content (F) of fish meat at different storage days, and antibacterial zone (G) of E-Cur film.
Fig. 6 Hardness (A), weight (B), pH value (C), TVB-N (D), TBARS content (E) of fish fillets at different storage days, color parameters a* value (F) and b* value (G) of the E-Cur film during storage, linear relationship between TVB-N and a* value (H), linear relationship between TVB-N and b* value (I), visual representation of fish fillets in the control group (J) and E-Cur-1.2 group (K) at different storage days.
Fig. 7 Chord diagrams of relative abundance of bacterial colonies in fish fillets from the E-Cur-1.2 group (A) and the control group (B) at different storage days at the phylum level, relative abundance bar chart of fish fillets at different storage days at the phylum level (C), chord diagrams of relative abundance of bacterial colonies in fish fillets from the E-Cur-1.2 group (D) and the control group (E) at different storage days at the genus level, relative abundance bar chart of fish fillets at different storage days at the genus level (F), volatile compounds of fish fillets at different storage days (G), and correlation analysis (H).
Fig. 8 Potential effects analysis of the antibacterial and deodorizing effects of pH-responsive smart packaging film loaded with CS-TiO鈧?emulsion.
鍘熸枃閾炬帴錛歨ttps://doi.org/10.1016/j.carbpol.2025.124317
寰俊鎵竴鎵?br>鍒嗕韓鍒版湅鍙嬪湀
榪戞棩錛屼腑鍥芥按浜х瀛︾爺絀墮櫌鍗楁搗姘翠駭鐮旂┒鎵�闄㈢駭姘翠駭鍝佺簿娣卞姞宸ヤ笌楂樺�煎寲鍒╃敤鍒涙柊鍥㈤槦鍦ㄥ浗闄呭伐紼嬬被Top鏈熷垔銆?span style="font-family: "times new roman";">Carbohydrate Polymers銆嬶紙Q1錛屼腑縐戦櫌涓�鍖篢OP錛孖F=12.5錛変笂鍙戣〃棰樹(shù)負(fù)銆?span style="font-family: "times new roman";">Chitosan鈥憈itanium dioxide emulsion incorporated pH-responsive active packaging film: Real-time freshness monitoring and targeted fishy odor control銆嬬殑鐮旂┒鎬ц鏂囥�傝鏂囩涓�浣滆�呬負(fù)鑱斿悎鍩瑰吇鐮旂┒鐢熷惔浜氭錛岄�氳浣滆�呬負(fù)鍗楁搗鎵�鐜嬫?zhèn)﹂綈鐮斀I跺憳銆佸惔鐕曠嚂鐮旂┒鍛樸�?/p>
嫻鋒磱椋熷搧鍦ㄨ串钘忚繃紼嬩腑瀹規(guī)槗鍙戠敓鍝佽川鍔ｅ彉錛屽鑷磋惀鍏諱環(huán)鍊煎拰鍟嗕笟浠峰�間笅闄嶏紝鍚屾椂寰敓鐗╄繃搴︾箒孌栦篃浼?xì)澧炲姞椋熸簮鎬х柧鐥呴闄╋紝瀵逛漢浣撳仴搴鋒瀯鎴愬▉鑳併�備紶緇熷鏂欏寘瑁呴毦浠ユ彁渚涙姉鑿屻�佹姉姘у寲鍜岀傳澶栭槻鎶ょ瓑鍔熻兘錛屼笖涓嶅彲鐢熺墿闄嶈В錛屾棦涓嶅埄浜庣幆澧冧繚鎶わ紝涔熸棤娉曟弧瓚崇幇浠ｆ按浜у搧淇濋矞鐨勯渶姹傘�傚洜姝わ紝寮�鍙戠幆澧冨弸濂姐�佸彲鎸佺畫錛屽茍鑳藉鏈夋晥鍑忓皯姘村垎嫻佸け銆佹姂鍒舵哀鍖栧拰寰敓鐗╃敓闀跨殑鍖呰鏉愭枡錛屽凡鎴愪負(fù)褰撳墠鐨勭爺絀剁儹鐐廣�傚ぉ鐒剁敓鐗╄仛鍚堢墿鍥犲叾鑹ソ鐨勬垚鑶滄�с�佸畨鍏ㄦ�у拰鐢熺墿鍙檷瑙ｆ�э紝琚箍娉涜浣滅悊鎯蟲浛浠ｆ潗鏂欙紝鐒惰�岀幇鏈夌敓鐗╁熀鍖呰浠嶅瓨鍦ㄦ椿鎬ф垚鍒嗘槗鎸ュ彂銆佹按婧舵�у樊瀵艱嚧鍔熻兘涓嶇ǔ瀹氱瓑闂錛屽悓鏃剁己涔忓浜у搧鏂伴矞搴︾殑瀹炴椂鍙鍖栫洃嫻嬭兘鍔涳紝闅句互瀹炵幇姘翠駭鍝佷繚椴滀笌瀹夊叏棰勮涓�浣撳寲銆?/p>
閽堝涓婅堪浜т笟鎶�鏈摱棰堬紝鐮旂┒鍥㈤槦浠ョ敓鐗╃浉瀹規(guī)�т紭寮傘�佹垚鑶滄�ц壇濂界殑鏄庤兌涓哄熀鏉愶紝灝嗗榛勭礌璐熻澆鍒癈S-TiO鈧備鉤娑茬殑鏄庤兌鍩鴻啘涓紝璧嬩簣鑶減H鍝嶅簲鏅鴻兘鐩戞祴鍔熻兘錛屾瀯寤轟簡(jiǎn)闆嗘椿鎬т繚椴?鏅鴻兘鐩戞祴-鐜鍙嬪ソ浜庝竴浣撶殑姘翠駭鍝佹櫤鑳藉寘瑁呰啘銆傝钖勮啘鍏峰鐏墊晱鍙�嗙殑pH鍝嶅簲琛屼負(fù)錛屽彲瀵歸奔綾昏厫璐ヨ繘紼嬭繘琛屽疄鏃躲�佸彲瑙嗗寲鐩戞祴鐨勮兘鍔涳紝鏈夋晥鎶戝埗浜?jiǎn)鎿v媧嬮奔綾諱紭鍔胯厫璐ヨ弻鐨勫孌栵紝涓烘搗媧嬮鍝佺豢鑹茬幆淇濆瀷楂樻�ц兘鏅鴻兘鍖呰鐨勫紑鍙戞彁渚涗簡(jiǎn)鍒涙柊絳栫暐涓庣悊璁烘妧鏈敮鎾戙�?/p>
Fig. 1 Schematic diagram of the preparation process of pH-responsive smart packaging film loaded with CS-TiO鈧?emulsion.
Fig. 2 Color parameters L* value (A), a* value (B), b* value (C), thickness (D), moisture content (E), water solubility (F), water vapor permeability (G), swelling rate (H), and digital image (I) of E-Cur
Fig. 3 FTIR spectrum (A), UV spectrum and transmittance (B), DTG curve (C), TGA curve (D), tensile strength (E), elongation at break (F), and surface microstructure (G) of E-Cur film.
Fig. 4 Color parameters of E-Cur-0: L* value (A), a* values (B), b* values (C), and color parameters of E-Cur-1.2: L* values (D), a* values (E), b* values (F) under different pH conditions, sensitivity to ammonia vapor (G) and color reversibility (H) of E-Cur film, and evaporation of essential oils in different simulated solutions (I).
Fig. 5 DPPH radical scavenging rate (A), ABTS radical scavenging rate (B), and antibacterial zone diameter (C) of E-Cur film, total viable cell count (D), carbonyl content (E), and total sulfhydryl content (F) of fish meat at different storage days, and antibacterial zone (G) of E-Cur film.
Fig. 6 Hardness (A), weight (B), pH value (C), TVB-N (D), TBARS content (E) of fish fillets at different storage days, color parameters a* value (F) and b* value (G) of the E-Cur film during storage, linear relationship between TVB-N and a* value (H), linear relationship between TVB-N and b* value (I), visual representation of fish fillets in the control group (J) and E-Cur-1.2 group (K) at different storage days.
Fig. 7 Chord diagrams of relative abundance of bacterial colonies in fish fillets from the E-Cur-1.2 group (A) and the control group (B) at different storage days at the phylum level, relative abundance bar chart of fish fillets at different storage days at the phylum level (C), chord diagrams of relative abundance of bacterial colonies in fish fillets from the E-Cur-1.2 group (D) and the control group (E) at different storage days at the genus level, relative abundance bar chart of fish fillets at different storage days at the genus level (F), volatile compounds of fish fillets at different storage days (G), and correlation analysis (H).
Fig. 8 Potential effects analysis of the antibacterial and deodorizing effects of pH-responsive smart packaging film loaded with CS-TiO鈧?emulsion.
鍘熸枃閾炬帴錛歨ttps://doi.org/10.1016/j.carbpol.2025.124317
綺ゅ叕緗戝畨澶?4010502001742鍙?/a>