A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions
Li S. Wang X. Luo Y. Chen Z. Yue T. Cai R. Muratkhan M. Zhao Z. Wang Z.
30 September 2023Elsevier B.V.
International Journal of Biological Macromolecules
2023#249
This study aims to develop a versatile intelligent packaging based on alginate (Alg) and anthocyanin (Ant) by incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Firstly, bacterial cellulose nanocrystals (BCNs) matrix produced from kombucha was incorporated with camellia oil into via ultrasonic triggering, forming a stable and multifunctional camellia oil-bacterial cellulose nanocrystal Pickering nanoemulsions (CBPE). The microstructure and rheology results of the emulsion confirmed the stabilized preparation of CBPE. Subsequently, the CBPE was integrated into the three-dimensional network structure composed of alginate/anthocyanin. The composite film (Alg-Ant-CBPE) was designed through Ca2+ crosslinking, intermolecular hydrogen bonding and dehydration condensation. The fabricated color indicator films with different concentrations of CBPE (0.1 %–0.4 %), showed varying degree of improvement in hydrophobicity, UV shielding, mechanical strength, thermal stability, water vapor barrier properties and antioxidant capacities. When applied to yogurt, the Alg-Ant-CBPE4 exhibited more pronounced color changes compared to Alg-Ant, enabling visual detection of food freshness. In conclusion, the incorporation of Pickering nanoemulsion provides an effective and promising approach to enhance the performance of polysaccharide-based intelligent packaging.
Bacterial cellulose , Calcium ion , Freshness , Kombucha , pH-sensitive film , Pickering emulsion
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College of Food Science and Engineering, Northwest A&F University, Shaanxi, Yangling, 712100, China
Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Shaanxi, Yangling, 712100, China
College of Food Science and Engineering, Northwest University, Shaanxi, Xian, 710069, China
Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Nur-Sultan, 010000, Kazakhstan
Institute of Quality Standards and Testing Technology for Agricultural Products (Ningxia), Ningxia, Yinchuan, 750002, China
College of Food Science and Engineering
Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling)
College of Food Science and Engineering
Department of Food Technology and Processing Products
Institute of Quality Standards and Testing Technology for Agricultural Products (Ningxia)
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