賴喜美Xin Yi Chai蔡沁妤2024-09-262024-09-262024https://ntu.primo.exlibrisgroup.com/permalink/886NTU_INST/14poklj/alma991039261578704786https://scholars.lib.ntu.edu.tw/handle/123456789/721568指導教授：賴喜美The purpose of this study is to develop a carboxymethyl cellulose-starch (CMC-NS) intelligent composite film containing anthocyanin (ATH) with pH sensing function for food packaging applications. In the experiment, the effect of carboxymethyl cellulose (CMC) addition on the mechanical properties and hydrophobicity of the starch film was firstly investigated to determine the amount of CMC added. At the same time, the extraction of anthocyanins from butterfly pea flower was carried out. Then, the CMC-NS composite film containing ATH was prepared and the storage test of packaged food was conducted to evaluate its feasibility as intelligent packaging. In the test, to explore the CMC addition (0, 5, 10, 15 and 20% (starch base)) on the effect of starch film. The results show that with the increase of CMC concentration, the mechanical properties are enhanced. The tensile strength of C15S was the highest (54.90MPa, increased by 18.6%); the elongation at break of C5S was the highest (0.75%, increased by 142%), and then gradually decreased with the increase of CMC concentration. The light transmittance of CMC-NS films is higher than that of pure corn starch films, but decreases with the increase of CMC concentration. SEM observation shows that after the addition of CMC, the starch ghosts disintegrate into small fragments, resulting in an increase in the surface smoothness of the film, but at a higher concentration (15-20% CMC), the cross-section of the composite film shows wrinkles produced by the aggregation of CMC. The trend of water vapor permeability is similar to mechanical strength, which reaches the lowest at C15S (WVP decreases by 3.4%), but increases by 18% at C20S; water solubility wasn’t affected while the degree of swelling was inversely proportional to the concentration of CMC added. Since intelligent packaging detection film needs to have appropriate mechanical strength, water vapor permeability, water solubility and expansion to ensure the integrity and detection function of the film during storage, C10S and C15S were selected for the anthocyanin addition test. The anthocyanin content of butterfly pea flower extract in this test was 29.10mg/L, and there was a significant color change in the pH 1-12 buffer solution, which was sufficient for detecting changes in the pH value of the environment. In the simulated environment of 1M ammonia solution, the color difference (ΔE=10) of the composite films (C10SA3 and C15SA3) with the addition of 3% ATH could be recognized by the naked eye within 5 min. The tensile strength (64.29MPa) and elongation at break (0.94%) of C10SA3 increased, while the mechanical strength of C15SA3 decreased. The FTIR results show that ATH was mainly embedded in the composite film by hydrogen bonding and electrostatic attraction, and no new chemical bonding is formed. The water vapor permeability of C15SA3 was reduced by 14% compared with that of the pure corn starch film, while water solubility of C10SA3 and C15SA3 were significantly improved while the swelling power decreased when anthocyanin was added. Finally, the result of storage test (8°C/10d) of packaged food sensing film using C10SA3 showed obvious color change before reaching the highest standard value (TVB-N=35) allowed for salmon meat in the refrigerated state by the Ministry of Health and Welfare. This obvious change can serve as a warning to consumers. Therefore, the anthocyanin (ATH)-carboxymethylcellulose-starch (CMC-NS) composite film prepared in this test can effectively detect the change of freshness during the storage period of fresh fish and achieve the function of intelligent packaging.本研究旨在開發具pH感測功能之含花青素（ATH）羧甲基纖維素-澱粉（CMC-NS）智能複合膜於食品包裝之應用。試驗中，首先探討羧甲基纖維素（CMC）添加量對澱粉膜機械性質及疏水性質之影響，以確定CMC之添加量。同時，進行蝶豆花花青素之萃取。接著，製備含ATH之CMC-NS複合膜，並進行包裝食品之貯存試驗，以評估其作爲智能包裝之可行性。試驗中，探討CMC添加量(0、5、10、15及20% (starch base))對澱粉膜之影響。結果顯示，隨著CMC濃度提高，機械性質皆增强。抗張强度以C15S最高（54.90MPa，增加18.6%)；延展性則以C5S為最高（0.75%，提高142%），接著隨CMC濃度增加而漸減。添加CMC者其透光率皆較純玉米澱粉膜提升，但隨著CMC濃度上升而下降。經由SEM觀察得知，添加CMC後，糊化之澱粉套膜瓦解成小碎片，致使膜片表面平滑度提高，但在較高濃度（15-20% CMC）時，複合膜之橫斷面皆出現CMC聚集而產生之皺褶。水氣通透性影響趨勢與機械强度類似，在C15S達到最低（WVP下降3.4%），但在C20S則上升18%；水溶性保持不變而膨潤力則與CMC添加濃度成反比。由於智能包裝偵測膜片需具備有適當機械强度、水氣通透性、水溶性和膨潤度等特性，以確保膜片於貯存期間之完整性與偵測功能性，因此，本試驗選擇C10S以及C15S進行花青素添加試驗。本試驗萃取之蝶豆花萃取物花青素含量為29.10mg/L，在pH 1-12緩衝溶液中有明顯顔色變化，足以偵測環境中酸鹼值之變化。於1M氨水模擬環境測試結果顯示，添加3% ATH之複合膜（C10SA3及C15SA3），於5min內即可以肉眼辨識色調差異（ΔE=10）。C10SA3 之抗張强度（64.29MPa）與延展性（0.94%）均提高，而C15SA3之機械強度則較下降。FTIR結果顯示，ATH主要以氫鍵及靜電吸引力分布於複合膜中，並未形成新的化學鍵結。其中，C15SA3之水氣通透性與純玉米澱粉膜相比，降低14% ；C10SA3與C15SA3水溶性則花青素之親水性而顯著提高，但膨潤力則降低。最後，以C10SA3進行包裝食品貯存膜片感測試驗（8°C/10d），結果顯示，包裝內鮭魚之總揮發性鹽基態氮（total volatile basic nitrogen, TVB-N）及pH達到衛福部規定鮭魚肉在冷藏冷凍狀態中可容許之最高標準值（TVB-N=35）前，已產生明顯顔色變化，具消費者警示作用。因此，本次試驗所製備之花青素（ATH）-羧甲基纖維素-澱粉（CMC-NS）複合膜可以有效偵測生鮮魚肉貯存期間之微生物生長變化，達到智能包裝之功能。intelligent composite film智能複合膜pH-sensing filmpH感測功能butterfly pea flower anthocyanin蝶豆花花青素thesis