期刊论文

Chen, S

英文

Food Packaging and Shelf Life

2214-2894

2025

47

101420

10.1016/j.fpsl.2024.101420

CRediT authorship contribution statement Yahong Han: Writing – original draft, acquisition, Conceptualization. Mingrui Zhou: Writing – original draft, Visualization, Investigation. Jiajie Deng: Writing – original draft, Visualization, Investigation. Cheng Cheng: Writing – original draft, Visualization, Investigation. Zihan Xu: Visualization, Investigation. Wenfu Hou: Visualization, Investigation. Yang Yi: Visualization, Investigation. David Julian McClements: Writing – review & editing. Shuai Chen: Writing – review & editing, Acknowledgements This project was supported by Hubei Education Department Science and Technology Research Program Young Talents Project ( Q20231605 ); Hubei Provincial Natural Science Foundation of China ( 2024AFB964 and 2024AFD079 ); Key Research and Development Program of Hubei Province ( 2023BBB038 ); Research of Wuhan Polytechnic University ( 2023RZ080 ); National Natural Science Foundation of China ( 32202234 ); Hubei Provincial Administration of Traditional Chinese Medicine, Traditional Chinese Medicine

本校为第一机构

Recently, intelligent packaging integrated with natural colorants has garnered interest for its capability to assess the freshness of stored food and delay its spoilage. However, the poor dispersibility and stability of natural pigments limit their application. This study addresses these issues by encapsulating natural pigments in core-shell protein-polysaccharide nanoparticles to enhance their stability and dispersibility. Using curcumin and anthocyanin as examples, pigment-loaded nanoparticles were synthesized using antisolvent precipitation ...