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<p>A polyvinyl alcohol (PVA)-based intelligent food label which was added curcumin (CUR), gelatin (GEL), and carbon quantum dots (CQDs) extracted from coffee grounds was developed and characterized. The addition of GEL and CQDs made the tensile strength (TS) of the intelligent food label increase to 1.81 ± 0.07&#xa0;MPa, and the elongation at break (EAB) was increased to 5.39 ± 0.41%. Benefiting from the antibacterial properties of CQDs and the sustained release properties of GEL, the PVA/CUR/GEL/CQDs label had a magnificent inhibitory effect on <i>E. coli</i> and <i>S. aureus</i>, and the bacteriostatic rates were 98.84 ± 0.41% and 98.75 ± 0.53%, respectively. In addition, the PVA/CUR/GEL/CQDs label also showed excellent pH response performance in an ammonia environment. During the storage experiment at 4&#xa0;°C, the total viable count (TVC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) of zang scent pork loaded with intelligent food labels prepared by electrospinning were reduced to 6.58 Log CFU/g, 18.67&#xa0;mg/100&#xa0;g, and 0.81&#xa0;mg MDA/kg, respectively, which extended the shelf life from 4 to 6&#xa0;days. The intelligent food labels prepared by electrospinning had a better preservation effect than those prepared by the casting method due to their excellent sustained release properties. In general, multifunctional intelligent food labels can not only effectively reduce corruption, but also have the function of freshness detection, which has broad prospects in the cross-transport of perishable fresh meat.</p> Graphical Abstract <p></p>

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Electrospinning Intelligent Food Label with Antibacterial and Indicator Properties for Prolonging Zang Scent Pork Shelf Life

  • 期刊论文

  • 发表日期：

    2025年6月2日

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  • Zhuoyu Fang,
  • Qianqian Wang,
  • Yue Sun,
  • Xinyu Sun,
  • Ruixue Long,
  • Hao Zhang,
  • Wenxiang Jiang,
  • Jiansheng Zhao,
  • Zeyu Wu,
  • Feiran Xu,
  • Baocai Xu

摘要

A polyvinyl alcohol (PVA)-based intelligent food label which was added curcumin (CUR), gelatin (GEL), and carbon quantum dots (CQDs) extracted from coffee grounds was developed and characterized. The addition of GEL and CQDs made the tensile strength (TS) of the intelligent food label increase to 1.81 ± 0.07 MPa, and the elongation at break (EAB) was increased to 5.39 ± 0.41%. Benefiting from the antibacterial properties of CQDs and the sustained release properties of GEL, the PVA/CUR/GEL/CQDs label had a magnificent inhibitory effect on E. coli and S. aureus, and the bacteriostatic rates were 98.84 ± 0.41% and 98.75 ± 0.53%, respectively. In addition, the PVA/CUR/GEL/CQDs label also showed excellent pH response performance in an ammonia environment. During the storage experiment at 4 °C, the total viable count (TVC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) of zang scent pork loaded with intelligent food labels prepared by electrospinning were reduced to 6.58 Log CFU/g, 18.67 mg/100 g, and 0.81 mg MDA/kg, respectively, which extended the shelf life from 4 to 6 days. The intelligent food labels prepared by electrospinning had a better preservation effect than those prepared by the casting method due to their excellent sustained release properties. In general, multifunctional intelligent food labels can not only effectively reduce corruption, but also have the function of freshness detection, which has broad prospects in the cross-transport of perishable fresh meat.

Graphical Abstract