| Intelligent packaging is a kind of packaging that can monitor the packaged food or the surrounding environment.As the development of such research and application of intelligent packaging,curcumin has attracted more attention due to its antioxidant and bacteriostatic properties and its ability to change its color with the change of the p H.However,although the addition of curcumin can bring antioxidant and antibacterial effects to the packaging,the degradation and oxidation of curcumin under natural conditions will also limit its application.As for intelligent packaging,which uses color change to indicate internal food spoilage,the degradation of curcumin will cause the color change of intelligent packaging to be unsatisfactory.In this study,octenylsuccinic acid starch was used as the solid particle of Pickering emulsion to embed curcumin,and Pickering emulsion was added into the solution with starch and PVA as substrates to prepare the film,which can improve the stability of curcumin and reduce the loss of curcumin in the process of preparation and storage.The performance of the packaging became better.The specific research contents and conclusions are as follows:(1)The extraction and stability of curcumin.The stability of curcumin under various conditions was studied,and it was found that curcumin was not stable under outdoor conditions,high temperature,high homogenizing speed and long time of homogenizing.(2)Preparation and properties of film prepared with curcumin solutionStarch and PVA were used as substrates,then the glycerin and curcumin solution were added to prepare packaging.The elongation at break(EAB),tensile strength(TS),water vapor permeability(WVP)and oxygen permeability(OP)were analyzed by single factor analysis.Through principal component analysis and quadratic regression orthogonal analysis,the influence degree of factors on test indexes which obtained from the largest to the least are as follows: PVA;Curcumin solution;Starch;glycerol.The optimal supplemental of each factor were: starch:2.320 %(w/v),PVA: 1.335 %(w/v),glycerol: 1.485 %(v/v),and curcumin solution:13.750 %(v/v).The optimal packaging was analysed by Fourier transform infrared spectroscopy(FTIR)and scanning electron microscopy(SEM).(3)Preparation and properties of film prepared with Pickering emulsionSymplectic alkenyl succinic acid starch was used as solid particles to embed curcumin to prepare Pickering emulsion,and Pickering emulsion was added to the starch and PVA as base material,then added the glycerol as the plasticizer,through the principal component analysis(pca),the EAB,TS,OP,WVP were analysed by single factor analysis.Through principal component analysis and quadratic regression orthogonal analysis,the influence degree of factors on test indexes which obtained from the largest to the least are as follows: Pickering emulsion;Starch;Glycerol;PVA.The optimal supplemental amounts for each factor were: starch: 2.375 %(w/v),PVA:2.6435 %(w/v),glycerol: 1.515 %(v/v)and Pickering emulsion: 6.081 %(v/v).The optimal packaging was analysed by Fourier transform infrared spectroscopy and scanning electron microscopy.(4)The application of intelligent packagingTwo kinds of packaging were prepared according to the above,the antioxidant and antibacterial activity of the two packaging were studied.It was shown that the addition of curcumin brought antibacterial and antioxidant properties to the packaging,and the two packaging were applied to package fish,the results showed that both two packaging had discoloration response to the spoilage of fish.In addition,the packaging added Pickering emulsion had higher antioxidant and antibacterial properties than the packaging with curcumin solution added,and the result of the packaging applied to indicator the quality of fish was also more excellent. |
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