Development and Strategies for Enhancing the Performance of Chitosan-Based Colorimetric Indicator Films

IF 12 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Hao Guo, Mingyue Gao, Hanqi Tang, Hongguang Zhu
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Abstract

Intelligent films offer a practical approach to mitigating the prevalence of foodborne diseases. Chitosan-based colorimetric indicator films, which respond to changes in packaging environment pH, have gained significant attention. However, comprehensive reviews of critical characteristics, such as color response and texture variations in chitosan-based colorimetric films, remain scarce. This review comprehensively summarizes the color changes in chitosan-based colorimetric films in recent years, systematically analyzing their visual response patterns while discussing key factors influencing color sensitivity and stability. Additionally, it explores their mechanical and antimicrobial properties, preparation techniques, and the integration of smartphone recognition systems. Most chitosan-based colorimetric films exhibit progressive color intensity changes within pH 6–8, which is critical for detecting food spoilage. To enhance color change sensitivity, strategies such as copigmentation or modification of the film's base material can be employed, while encapsulation and multilayer structures effectively prevent pigment leakage and improve color stability. The tensile strength of chitosan-based colorimetric indicator films typically ranging from 10 to 80 MPa, while the water vapor permeability can be reduced to exceptionally low levels. Structural and practical advantages have driven the development of alternatives to conventional casting methods, such as electrospinning or 3D printing. Additionally, colorimetric films are also being endowed with multifunctionality, including nontoxic and antibacterial properties. However, intelligent recognition systems, such as those based on ColorColl apps, remain limited and simplistic. In conclusion, addressing the challenges of indicator immobilization and controlled release, while further advancing intelligent detection precision, sensitivity, stability, and color differentiation will be key directions for future research.

壳聚糖基比色指示膜性能的研究进展及对策
智能电影为减轻食源性疾病的流行提供了一种实用的方法。壳聚糖基比色指示膜对包装环境pH值的变化有响应,已引起人们的广泛关注。然而,对壳聚糖基比色膜的关键特性,如颜色响应和纹理变化的全面综述仍然很少。本文全面总结了近年来壳聚糖基比色膜的颜色变化,系统分析了其视觉响应模式,探讨了影响颜色敏感性和稳定性的关键因素。此外,它还探讨了它们的机械和抗菌性能,制备技术以及智能手机识别系统的集成。大多数壳聚糖基比色膜在pH值6-8范围内表现出渐进的颜色强度变化,这对于检测食品腐败至关重要。为了提高变色敏感性,可以采用共着色或改性薄膜基材等策略,而封装和多层结构可以有效地防止颜料泄漏,提高颜色稳定性。壳聚糖基比色指示膜的抗拉强度通常在10到80 MPa之间,而水蒸气渗透率可以降低到非常低的水平。结构和实用的优势推动了传统铸造方法替代品的发展,如静电纺丝或3D打印。此外,比色膜也被赋予了多种功能,包括无毒和抗菌性能。然而,智能识别系统,比如那些基于ColorColl应用程序的系统,仍然是有限和简单的。总之,解决指示剂固定化和控释的挑战,同时进一步提高智能检测的精度、灵敏度、稳定性和颜色区分将是未来研究的重点方向。
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
CiteScore
26.20
自引率
2.70%
发文量
182
期刊介绍: Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
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