Preparation, characterization and co-pigmentation mechanism of high stability indicator films: Anthocyanins and oxalic acid

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-01 DOI:10.1016/j.foodchem.2025.144561

Chunyan Jiang, Xiaoyu Li, Yue Zhao, Hongdong Deng, Cheng Li, Caixia Wang, Yuhang Su, Saiyan Chen

引用次数: 0

Abstract

A Roselle anthocyanin extract (RAE)-oxalic acid (OA) co-pigment indicator was synthesized and incorporated in indicator films. OA was selected as a co-pigment due to its unique conjugated structure and strong intermolecular interactions to improve stability of RAE. First, RAE was screened based on its lowest fading rate (22.20 %) and highest a value (40). Furthermore, the optimal mass ratio of RAE to OA was determined to be 2:1, as it resulted in minimal color change and absorbance reduction. The co-pigmentation mechanism of RAE-OA was subsequently elucidated through molecular docking simulations before being further confirmed by FT-IR and ¹H NMR spectroscopy. Finally, when pH variation exceeded 1, ΔΕ was more than 5 (compared to the original film). Additionally, the ammonia sensitivity achieved a score of 36.32 points in the sRGB evaluation system, with a shelf-life over 60 days. Overall, the RAE-OA film highlighted considerable potential for real-time food freshness monitoring.

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花青素-草酸高稳定性指示膜的制备、表征及共着色机理

合成了玫瑰花青素提取物(RAE)-草酸（OA）共色素指示剂，并将其掺入指示剂薄膜中。由于OA具有独特的共轭结构和较强的分子间相互作用，可以提高RAE的稳定性，因此选择OA作为共色素。首先，根据RAE的最低衰落率（22.20 %）和最高a值（40）筛选RAE。此外，确定了RAE与OA的最佳质量比为2:1，因为它导致最小的颜色变化和吸光度降低。随后通过分子对接模拟阐明了RAE-OA的共着色机制，并通过FT-IR和1H NMR进一步证实。最后，当pH变化超过1时，ΔΕ大于5（与原膜相比）。此外，氨敏感性在sRGB评价体系中达到36.32分，保质期超过60 天。总的来说，RAE-OA薄膜突出了实时食品新鲜度监测的巨大潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.