广西中医药大学李培源研究员课题组在International Journal of Biological Macromolecules发表题目为“ Sodium alginatechitosan-based intelligent multifunctional bilayer film for shrimp freshness retention and monitoring”研究论文（海藻酸钠壳聚糖基智能多功能双层膜用于虾类保鲜与监测）。
Fig.1 (a) CT NES morphology; (b) Particle size distribution of CT NEs and CIN coarse emulsion; (c) DLS test results of CT NEs; (d-e) SEM of CTA NEs. Fig. 2 (a) UV transmittance of bilayer films; (b) Moisture contents; (c) Water solubility; (d) Water vapour permeability; (e) TG and (f) XRD of composite membranes. Different letters represent that values have statistically significant differences from each other (p < 0.05).Fig. 3 (a) Oxygen permeability; (b) Thickness of each layer; (c)Thickness of bilayer films; (d) The water contact angle of bilayer films; (e) The stress-strain curve bilayer films; (f) Tensile strength and elongation at break bilayer films.Fig. 4 (a) DPPH radical scavenging activity and (b) ABTS radical scavenging activity of bilayer films; (c) CIN and CCT from composite membranes under simulated storage environments; (d) Release profiles of AL from SL-CCT bilayer membranes at different pH.Fig. 5 (a) The live-dead bacteria staining images of S. aureus and E. coli in contact with samples; (b) SEM Images of S. aureus and E. coli in contact with samples.Fig. 9 (a) The pH(3-12) response of AL; (b) Structural transformation; (c) UV–vis absorption spectra; (d) The response of film at different pH values; (e) Acid-base reversibility of the film.Fig. 6 (a) Photos of the films in monitoring shrimp freshness during 3 days; (b) Corresponding L*, a*, b* and ΔE values after sensing shrimp freshness by bilayer films; (c) Bacterial coating of plates during shrimp storage; (d) Physical picture of shrimp (e) Changes of TVB-N content (f) pH during shrimp deterioration at 3 days in different.
