高 媛,李辰钰,李春伟.花青素与姜黄素在食品包装领域的应用[J].食品安全质量检测学报,2022,13(16):5137-5143
花青素与姜黄素在食品包装领域的应用
Application of anthocyanin and curcumin in the field of food packaging
投稿时间:2022-04-29  修订日期:2022-08-12
DOI:
中文关键词:  花青素  姜黄素  新鲜度指示  食品包装
英文关键词:anthocyanin  curcumin  freshness indicator  food packaging
基金项目:黑龙江省自然科学基金项目(LH2019E001)、中央高校基本科研业务费专项资金资助项目(2572018BL09)、东北林业大学大学生科研训练计划项目(KY202231)
作者单位
高 媛 东北林业大学工程技术学院 
李辰钰 东北林业大学工程技术学院 
李春伟 东北林业大学工程技术学院 
AuthorInstitution
GAO Yuan College of Engineering and Technology, Northeast Forestry University 
LI Chen-Yu College of Engineering and Technology, Northeast Forestry University 
LI Chun-Wei College of Engineering and Technology, Northeast Forestry University 
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中文摘要:
      花青素(anthocyanin, ATH)和姜黄素(curcumin, CR)是无毒无害的天然色素, 具有优异的pH敏感特性和抗氧化性能, 常常作为包装成分监测食品质量。花青素和姜黄素由于其自身结构特点, 在不同的pH下有不同的颜色, 花青素变色范围广, 但性质不稳定, 易受到外界因素影响。姜黄素稳定性高于花青素, 但变色范围窄。两者均可作为颜色指示剂与抗氧化剂应用在食品包装中。花青素和姜黄素的变色特点、稳定性以及功能活性对食品新鲜度指示包装的性能具有显著的影响, 将两种色素混合作为指示剂添加到食品包装中, 有助于提高花青素的稳定性, 从而获得更好的指示效果。因此花青素和姜黄素对于活性包装至关重要, 探讨其内在机制, 可为花青素、姜黄素智能包装膜的相关研究提供理论参考。本文综述了花青素、姜黄素的结构和性质、抗氧化活性、花青素和姜黄素在食品包装上的应用, 以期为食品安全提供支持, 为食品包装行业发展提供参考。
英文摘要:
      Anthocyanin (ATH) and curcumin (CR) are non-toxic and harmless natural pigments with excellent pH-sensitive properties and antioxidant properties, which are often used as packaging ingredients to monitor food quality. Anthocyanin and curcumin have different colors at different pH due to their own structural characteristics. Anthocyanin has a wide discoloration range, but its properties are unstable and easily affected by external factors. Curcumin is more stable than anthocyanin, but has a narrower discoloration range. Both can be used as color indicators and antioxidants in food packaging. The discoloration characteristics, stability and functional activity of anthocyanin and curcumin have a crucial effect on the performance of food freshness indicator packaging. Mixing the 2 pigments as an indicator added to food packaging, which can help improve the stability of anthocyanin, so as to abtain a better indicator effect. Therefore, anthocyanin and curcumin are very significant for active packaging. Exploring their internal mechanism can provide a theoretical reference for the related research on anthocyanin and curcumin intelligent packaging films. This paper reviewed the structure and properties, antioxidant activity of anthocyanin and curcumin, the their application in food packaging, so as to provide support for food safety and provide reference for the development of food packaging industry.
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