【摘要】 为提高胶原膜的功能活性，扩大其在活性和智能包装领域的应用。将抑菌/抗氧化剂(肉桂精油基皮克林乳液)和3种不同植物来源的pH响应剂花青素[黑枸杞(BWE)，黑米(BRE)，越橘(BE)]，加入胶原膜基质中制备多功能性胶原膜(COL-BWE，COL-BRE，COL-BE)，并对薄膜的pH响应性、抑菌活性、抗氧化活性、热稳定性、光阻隔性和微观结构等进行表征。结果表明，皮克林乳液和花青素的添加改善了胶原膜的功能活性；相较于胶原膜，多功能性薄膜pH响应性从不敏感到显示出pH响应的颜色变化，抑菌活性从0升至94.74%，抗氧化活性从6.39%升至92.51%。薄膜还显示出增强的热稳定性(从66.60 ℃升至72.20 ℃)和光阻隔性。以上性能的增强程度受花青素植物来源的影响，其中，BE与胶原/皮克林乳液膜基质相容性最好，COL-BE膜性能提升最明显(COL-BE>COL-BRE>COL-BWE)。研究为胶原基活性和智能包装膜的生产应用提供参考。更多还原

【Abstract】 To improve the functional activity of collagen films and expand their applications in the field of active and intelligent packaging.The antibacterial/antioxidant agent(cinnamon essential oil-based Pickering emulsion) and three pH-sensitizing anthocyanins from different plant sources(black wolfberryextract，BWE；black riceextract，BRE；bilberry extract，BE) were incorporated into collagen film matrix to prepare multi-functional collagen films(COL-BWE，COL-BRE，and COL-BE).The pH-responsiveness，antimicrobial activity，antioxidant activity，thermal stability，light barrier properties，and microstructure of the films were characterized.The results showed that the addition of Pickering emulsion and anthocyanins improved the functional activities of collagen film.Compared with collagen film，the pH-responsiveness of the multi-functional films varied from insensitive to showingpH-responsive color change，the bacteriostatic activity increased from 0% to 94.74 %，and the antioxidant activity increased from 6.39% to 92.51%.The films alsodemonstrated enhancedthermal stability(from 66.60 ℃ to 72.20 ℃) and light-blocking properties.The degree of enhancement was dependent on the anthocyanin plant source，with BE being the most compatible with the collagen/Pickering emulsion film matrix.The COL-BE films demonstrated the most significant performance enhancement(COL-BE>COL-BRE>COL-BWE).The study providesa reference for the development and utilization of collagen-based active and intelligent packaging films.更多还原