期刊论文

Chen, S

英文

Food Hydrocolloids

0268-005X

2024

149

109609

10.1016/j.foodhyd.2023.109609

CRediT authorship contribution statement Mingrui Zhou: Investigation, Visualization, Writing – original draft. Yahong Han: Conceptualization, acquisition, Writing – original draft. David Julian McClements: Writing – review & editing. Cheng Cheng: Investigation, Visualization. Shuai Chen: acquisition, Supervision, Writing – review & editing. Acknowledgements Supported by the Key Research and Development Program of Hubei Province (2023BBB038); Research of Wuhan Polytechnic University (2023RZ080); National Natural Science Foundation of China (32202234); China Postdoctoral Science Foundation (2022M712473); the Fundamental Research Funds for the Central Universities (2042023kf1064); The Postdoctoral Innovative Research Position of Hubei Province; Hubei Provincial Administration of Traditional Chinese Medicine, Traditional Chinese Medicine

本校为其他机构

Nanoparticle-filled films were fabricated as smart and active packaging materials to monitor and preserve the freshness of foods (fish). Antisolvent precipitation was used to produce zein nanoparticles containing anthocyanin in their hydrophobic cores and cinnamaldehyde on their surfaces. These nanoparticles were then coated with a layer of carrageenan, resulting in the formation of anthocyanin-zein-cinnamaldehyde-carrageenan (AZCC) composite nanoparticles. Dynamic light scattering, electrophoresis, infrared spectroscopy, and scanning electron microscopy were used to characterize the propertie...