High sensitivity intelligent packaging films harnessing rose anthocyanins and hydrophilic silica aerogel for visually food freshness monitoring

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-11-11 DOI:10.1093/fqsafe/fyad051

Wenjun Wu, Luman Zheng, Jiahao Yu, Liming Liu, Gulden Goksen, Ping Shao

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引用次数: 0

Abstract

Abstract The enhancement of the sensitivity for anthocyanin-based indicator films in food freshness monitoring in real time is important for application. In this study, hydrophilic silica aerogel (SiO2NA) was incorporated into corn starch (CS)/chitosan (CH)/rose anthocyanins (RACNs)-encapsulated potato amylopectin nanoparticles (APNPs) composite film to increase the sensitivity for shrimp freshness detection. Microstructure of films revealed that the gas absorption capacity was improved by amorphous SiO2NA via hydrogen interactions. The pore size (1.74-5.60 times), pore volume (3.92-5.60 times), and specific surface area (2.21-2.34 times) of films increased with the addition of SiO2NA. The sensing to NH3 and pH, and reversibility of films were also reinforced. Meanwhile, the pH-responsible films containing SiO2NA changed visibly in color from purple-red to orange-gray and finally to grey, enabling an effective monitoring of shrimp freshness during storage at 4℃. Thus, anthocyanin-based indicator films with improved sensitivity by adding SiO2NA were successfully designed for monitoring shrimp freshness.

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高灵敏度智能包装薄膜利用玫瑰花青素和亲水二氧化硅气凝胶视觉食品新鲜度监测

摘要提高花青素基指示膜在食品新鲜度实时监测中的灵敏度具有重要的应用价值。本研究将亲水性二氧化硅气凝胶(SiO2NA)掺入玉米淀粉(CS)/壳聚糖(CH)/玫瑰花青素(RACNs)包封的马铃薯支链淀粉纳米颗粒(APNPs)复合膜中，以提高对虾新鲜度检测的灵敏度。薄膜的微观结构表明，非晶SiO2NA通过氢相互作用提高了薄膜的气体吸收能力。随着SiO2NA的加入，膜的孔径(1.74 ~ 5.60倍)、孔体积(3.92 ~ 5.60倍)、比表面积(2.21 ~ 2.34倍)均有所增加。膜对NH3和pH的敏感性和可逆性也得到增强。同时，含SiO2NA的ph负责膜的颜色从紫红色到橙灰色，最后变为灰色，可以有效地监测虾在4℃储存期间的新鲜度。因此，通过添加SiO2NA，成功地设计了灵敏度提高的花青素指示膜，用于监测虾的新鲜度。

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.