Multifunctional layer-by-layer smart film with betalains and selenium nanoparticles for intelligent meat freshness monitoring and preservation.

Multifunctional pH-responsive films were fabricated via layer-by-layer deposition of gelatin, chitosan, and carboxymethyl cellulose (CMC), incorporating selenium nanoparticles (SeNPs) and beetroot extract (BTE), to monitor and preserve beef freshness. SeNPs were synthesized and characterized via various techniques. BTE exhibited promising functional properties, and films demonstrated a significant color transition from red to yellow across pH 2-14.

Development and characterization of tilapia skin collagen-inulin oleogel as the potential fat substitute in beef patty formulations.

The effects of inulin addition, olive oil content, and ultrasonic treatment on the rheological, texture, and structural properties of collagen-based oleogels were investigated in this study. Furthermore, the fat substitution ability of the oleogel in low-fat beef patties was evaluated. Initially, a uniform and dense network cross-linked structure was found when the ratio of collagen to inulin complex was 1:5.

A colorimetry-enhanced tri-functional film with high stability by polyphenol-anthocyanin co-pigmentation/conjugate: New prospect for active intelligent food packaging.

A highly stable "tannin-anthocyanin conjugated" trifunctional active intelligent film was developed by incorporating bilberry anthocyanins (BA) as an indicator and tannin acids (TA) as a co-pigment into a sodium alginate-carrageenan polysaccharide matrix (SC-BA/TA). The doping of TA conferred outstanding antioxidant (DPPH scavenging rate > 90%) and antibacterial properties to the film, particularly effective against S. aureus.

Design and characterization of tannic acid/ε-polylysine biocomposite packaging films with excellent antibacterial and antioxidant properties for beef preservation.

The shelf life of beef is shortened by microbial infection, which limits its supply in the market. Active packaging film is expected to overcome this difficulty. In this study, an antibacterial/antioxidant SS-ε-PL-TA biocomposite film made by soy protein isolate/sodium alginate/ε-polylysine/tannic acid was designed and prepared.

Intelligent active films of sodium alginate and konjac glucomannan mixed by Lycium ruthenicum anthocyanins and tea polyphenols for milk preservation and freshness monitoring.

To achieve real-time monitoring of food freshness, a pH-responsive film based on sodium alginate-konjac glucomannan loaded with Lycium ruthenicum anthocyanins (LRA) was prepared, with the addition of tea polyphenols (TP) to enhance the stability of LRA. The surface structure of the films was observed by AFM. The results of FTIR and molecular docking simulation showed that LRA and TP were bound to polysaccharide by hydrogen bonds.

Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: Intermolecular interaction and filling effect.

The quality deterioration of low-salt meat products has been gained ongoing focus of researchers. In this study, konjac glucomannan (KGM) was used to alleviate the finiteness of ultrasound treatment on the quality improvement of low-salt myofibrillar protein (MP), and the modification sequence was also investigated. The results revealed that the single and double sequential modification by utilizing KGM and ultrasound significantly influenced the gelation behavior of low-salt MPs.

Composite films of sodium alginate and konjac glucomannan incorporated with tea polyphenols for food preservation.

At present, food waste has become a serious issue and the use of petroleum-based food packaging films has resulted in a series of potential hazards. Therefore, more attention has been focused on the development of new food packaging materials. The polysaccharide-based composite film loaded with active substances considered to be an excellent preservative material.

Novel "all-in-one" multifunctional gelatin-based film for beef freshness maintaining and monitoring.

In this study, a novel multifunctional food packaging was developed by incorporating alizarin (AL) and oregano essential oil Pickering emulsion (OEOP) into a gelatin film matrix. The incorporation of OEOP and alizarin improved the UV-vis resistance property of the film, blocking almost all UV-vis light (decreasing 71.80% to 0.

Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation.

Improving the characteristics of low salt proteins is the key to the gel properties of low-salt meat products which are demanded by people nowadays. The present study focused on the effects of KGM concentrations on the changes in structure and gelling properties of low-salt myofibrillar protein (MP). KGM addition (≤0.