Abstract
In this study, we prepared a new multi-functional intelligent hydrogel preservation film using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), chitosan (CS), and anthocyanin (Anth) as raw materials. The physicochemicals of the hydrogel preservation film, and its role in monitoring the freshness and freshness of salmon was evaluated. The results showed that the monomers were crosslinked by hydrogen, ester bonds, and electrostatic interactions in the hydrogel film, and there were three-dimensional pores in the hydrogel film. Meanwhile, SHNC/PVA/CS/Anth-3 exhibited excellent mechanical properties (elongation: 345.26%; tensile strength: 26.84MPa; compressive strength: 139.27MPa) and excellent biodegradation performance. Additionally, the hydrogel film displayed excellent antioxidant and antibacterial properties (90.59%). The preservation experiment showed that, at 4°C, the hydrogel film could not only inhibit the growth and reproduction of bacteria on the surface of salmon meat, but it could also detect the freshness of salmon meat in real time, Meanwhile, the film could extend the shelf life of salmon meat from 6 d to 14 d. This study provides a new perspective for constructing a multi-functional intelligent hydrogel preservation film.
Published Version
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