臺灣博碩士論文加值系統

食品腐敗會導致其周圍環境pH值改變，藉由結合在不同pH值會形成不同化學結構的合成染料或天然色素入包裝材料，利用他們在不同pH值顏色上的變化，可直接以肉眼觀察方式，監測包裝內食品的新鮮度，發展成智慧型包裝材料。本研究之目的為製備出結合天然色素和天然聚合物的生物可降解複合膜，將以幾丁聚醣作為複合膜的基質，混合紫心地瓜花青素溶液，提供複合膜顏色變化的能力，作為食品包裝材料中偵測新鮮度之指示劑，其結構特性將以傅立葉轉換紅外線光譜儀(FTIR)、掃描式電子顯微鏡(SEM)和X-光繞射分析(XRD)進行分析，並測試機械性質、接觸角、水蒸氣滲透性(WVP)和膨潤性質，另外也分析含有花青素的薄膜的顏色變化能力與抗氧化活性。結果顯示，含有紫心地瓜花青素溶液的複合膜具有在不同pH值顏色變化的能力，且有約60%的DPPH自由基清除能力。複合膜將混合幾丁質奈米晶體，以改善原先較弱的機械性質，結果顯示，添加幾丁質奈米晶體後，拉伸強度可從29.16 ± 1.52 MPa提升至72.72 ± 6.09 MPa，也可從XRD分析觀察到結晶度的提升，顯示結構的增強。複合膜將添加由紫心地瓜粉所製備，含有抗性澱粉的粉末。添加後可由SEM觀察到，粉末會使複合膜表面變得粗糙，因此使接觸角角度變大，代表複合膜疏水性增加，可增加複合膜遇水時的結構穩定性。然而，由於紫心地瓜粉末與薄膜基質的不相容性，薄膜會因不連續性造成結構中具孔隙，使WVP數值由2.14 ± 0.26 × 10-10 g s-1 m-1 Pa-1上升至3.69 ± 0.22 × 10-10 g s-1 m-1 Pa-1。複合膜將會以白蝦腐敗，進行監測新鮮度的試驗，結果顯示，當白蝦於25 ℃控溫，放置16小時下，釋放出的揮發性鹽基態氮(VBN)將達到24.94 ± 0.31 mg/100 g，此時已接近一般冷凍水產品的限量標準(25 mg/100 g)，薄膜將出現可以肉眼觀察到之變色情形，代表複合膜具有感測食品新鮮度的能力。

In many cases, food spoilage like fish, seafood, and meat, is associated with pH changes in foods By combining synthetic dyes or natural pigments that form different chemical structures at different pH values into packaging materials, the freshness of food products can be monitored by direct visual observation through the color changes at different pH values. The current work aims to prepare a biodegradable smart packaging film combining natural pigments that can detect spoilage of packaged food by the color changing of the indicator. The composite films are developed based on chitosan, incorporating purple sweet potato (Ipomoea batatas) anthocyanins that can show color changes at different pH values. The structure property of the composite films will be analyzed by Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM) and X-ray diffraction (XRD), and will also test the mechanical properties, contact angle, water vapor permeability (WVP) and swelling properties. For the property of the films containing anthocyanins, we will analyze their color change ability and antioxidant activity. The results showed that the composite films containing purple sweet potato anthocyanin solution have the ability of color changing at different pH values and have about 60% of DPPH radical scavenging ability. The addition of chitin nanocrystals strengthens the mechanical property of the chitosan film The results showed that the tensile strength could be increased from 29.16 ± 1.52 MPa to 72.72 ± 6.09 MPa with the addition of chitin nanocrystals, and the increase in crystallinity was also observed by XRD analysis, indicating the enhancement of the structure. The composite film will be blended with the powder prepared from purple sweet potato powder containing resistant starch. After the addition, it can be observed from SEM that the powder will make the surface of the composite film rougher, thus making the contact angle larger, which means the hydrophobicity of the composite film will increase, increasing the structural stability of the composite film when it is exposed to water. However, due to the incompatibility of purple sweet potato powder with the film matrix, the film will have pores in the structure due to discontinuity, resulting in an increase in the WVP value from 2.14 ± 0.26 × 10-10 g s-1 m-1 Pa-1 to 3.69 ± 0.22 × 10-10 g s-1 m-1 Pa-1. The composite film will be tested for freshness monitoring with spoilage of shrimps, and the results showed that when the shrimps were storage at 25 ℃ for 16 hours, the release volatile basic nitrogen (VBN) of spoilage shrimps increased to 24.94 ± 0.31 mg/100 g, which exceeding the limit of frozen seafood standard (25 mg/100 g). In this study, the composite films can show visible color change with the spoil shrimps, having the ability to detect the spoilage of food.

摘要 i
Abstract ii
目錄 iii
表目錄 vi
圖目錄 i
一、前言 2
二、文獻回顧 4
2.1. 智慧型包裝 4
2.2. 鮮度指示劑 4
2.3. 肉品與海鮮腐敗檢測 4
2.4. 自由基與抗氧化劑 5
2.4.1. 自由基 5
2.4.2. 食品中的氧化 5
2.4.3. 抗氧化劑的作用機制 5
2.4.4. 天然抗氧化劑 6
2.5. 花青素 6
2.5.1. 花青素結構 6
2.5.2. 花青素變色機制 7
2.6. 幾丁質 7
2.7. 幾丁聚醣 8
2.7.1. 幾丁聚醣的結構 8
2.7.2. 幾丁聚醣的應用 8
2.8. 幾丁質奈米晶體 8
2.8.1. 幾丁質奈米晶體酸水解製備 9
2.8.2. 幾丁質奈米晶體的應用 9
2.9. 紫心地瓜 9
2.10. 抗性澱粉 10
2.10.1. 抗性澱粉的形成 10
2.10.2. 抗性澱粉的結構 10
2.10.3. 澱粉結晶型態 11
三、實驗材料 12
3.1. 實驗樣品 12
3.2. 實驗藥品 12
3.3. 儀器設備 12
四、實驗架構 14
五、實驗方法 17
5.1. 紫心地瓜花青素溶液製備 17
5.2. 紫心地瓜花青素溶液成分分析 17
5.2.1. 總酚含量測定 17
5.2.2. 巨觀顏色變化 17
5.2.3. 全波長吸收光譜分析 17
5.3. 幾丁質奈米晶體之製備 17
5.4. 紫心地瓜抗性澱粉製備與測定 18
5.5. 複合膜製備 19
5.6. 物化性質分析 19
5.6.1. 掃描式電子顯微鏡分析 19
5.6.2. 傅立葉轉換紅外線光譜(FTIR) 19
5.6.3. X-光繞射分析(XRD) 19
5.6.4. 機械強度與延展率分析 20
5.6.5. 厚度分析 20
5.6.6. 膨潤性質分析 20
5.6.7. 表面疏水性分析(接觸角) 20
5.6.8. 水蒸氣滲透性分析 21
5.6.9. 膜材顏色變化(色差分析) 21
5.7. 抗氧化性質分析 21
5.7.1. 釋放試驗 21
5.7.2. DPPH自由基清除活性 22
5.8. 保鮮性能及腐敗之偵測 22
5.8.1. 氨水揮發測試 22
5.8.2. 食品新鮮度測試 22
5.8.3. 揮發性鹽基態氮(VBN)測定 23
5.9. 統計分析 23
六、結果與討論 24
6.1. 紫心地瓜花青素溶液分析 24
6.1.1. 花青素種類與總酚含量分析 24
6.1.2. 顏色變化 24
6.1.3. 全波長吸收光譜圖 24
6.1.4. 抗氧化能力 25
6.2. 幾丁質奈米晶體分析 25
6.2.1. Zeta電位分析 25
6.2.2. 穿透式電子顯微鏡 25
6.3. 抗性澱粉分析 25
6.3.1. 抗性澱粉含量 25
6.4. 複合膜pH敏感性分析 25
6.4.1. 複合膜顏色變化 26
6.4.2. 複合膜色差分析 26
6.5. 物理化學性質分析 26
6.5.1. 掃描式電子顯微鏡 (SEM) 26
6.5.2. 傅立葉轉換紅外線光譜(FTIR) 27
6.5.3. X-光繞射分析(XRD) 28
6.5.4. 機械強度與延展率 29
6.5.5. 厚度分析 30
6.5.6. 膨潤性質分析 30
6.5.7. 表面疏水性(接觸角) 30
6.5.8. 水蒸氣滲透性分析 31
6.5.9. 花青素釋放 31
6.6. 抗氧化性質分析 31
6.6.1. DPPH自由基清除活性 31
6.7. 保鮮性能及腐敗之偵測 32
6.7.1. 氨水揮發性測試 32
6.7.2. 食品新鮮度測試 32
6.7.3. 揮發性鹽基態氮(VBN)測定 32
七、結論 34
八、參考文獻 35
九、表 44
十、圖 52
十一、附圖 71

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