期刊论文

Xu Chen

英文

Food Hydrocolloids

0268-005X

2025

158

110546

10.1016/j.foodhyd.2024.110546

CRediT authorship contribution statement Xu Chen: Writing – review & editing, Investigation. Hongxia Xiang: Writing – original draft, Formal analysis, Data curation. Yong Liang: Investigation. Jiangling He: Investigation. Rongyu Chen: Investigation. Zhenzhou Zhu: Investigation, acquisition. Shuyi Li: Supervision, acquisition. Xiang Chen: Investigation. Shuiyuan Cheng: acquisition. Acknowledgements The research was supported by Outstanding Young and Middle-Aged Science and Technology Innovation Team in Hubei Province (T2020012), the Natural Science Foundation of Hubei Province of China (2022CFB568), Research of Wuhan Polytechnic University (2022RZ051), and Key Research and Development Program of Hubei Province (2022BAD112).

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Highly stable and multifunctional intelligent films were fabricated using a combination of grape skin anthocyanin, polyvinyl alcohol, chitosan and selenopeptide, and the influence of selenopeptide concentration on films' properties and their effectiveness in strawberry preservation and freshness monitoring was investigated. The results showed that the incorporated selenopeptide could interact with polyvinyl alcohol and grape skin anthocyanin via hydrogen bonding, improving the hydrophobic, UV-blocking, and mechanical characteristics of the film...