Intelligent pH-responsive films based on natural blueberry anthocyanins: A non-destructive monitoring system for the freshness of aquatic products with prospective smartphone compatibility

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102587

Lu Mu , Jingran Bi , Haixin Zhao , Jinlong Li , Hong-Man Hou , Gong-Liang Zhang , Hongshun Hao , Lin Zhou

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引用次数: 0

Abstract

Packaging plays a pivotal role in preserving food quality throughout processing and storage. This study developed a smart hydroxypropyl methylcellulose- κ-carrageenan- gelatin (H-K-G-B) film containing blueberry anthocyanins (BA) for freshness monitoring. The incorporation of BA significantly enhanced the film's antioxidant properties, with DPPH and ABTS radical scavenging capacities reaching 82.92 % and 86.44 %, respectively. The mechanical strength of H-K-G-B film was satisfactory, achieving tensile strength of 5.85 MPa and Young's modulus of 24.05 MPa, along with superior UV–vis light barrier performance. The H-K-G-B film exhibited high NH₃ sensitivity at 32.79 % and distinct color changes with pH response in alkaline environments (R² = 0.9502), which was successfully applied in salmon spoilage indication. Moreover, based on the significantly correlations (R² > 0.90) between chromatic parameters and quality parameters, including pH, TVB-N, and TBARS, a smartphone-based visual detection platform for real-time food freshness indication was established. So, this work provides a scientifically validated solution for intelligent food packaging.

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基于天然蓝莓花青素的智能ph响应膜：一种具有智能手机兼容性的水产新鲜度无损监测系统

在整个加工和储存过程中，包装在保持食品质量方面起着关键作用。研究了一种含有蓝莓花青素（BA）的智能羟丙基甲基纤维素- κ-卡拉胶-明胶（H-K-G-B）薄膜。BA的加入显著增强了膜的抗氧化性能，对DPPH和ABTS自由基的清除能力分别达到82.92%和86.44%。H-K-G-B薄膜的机械强度令人满意，抗拉强度为5.85 MPa，杨氏模量为24.05 MPa，具有良好的紫外-可见光阻隔性能。在碱性环境中，H-K-G-B膜对NH3的敏感性为32.79%，颜色随pH值变化明显（R2 = 0.9502），成功应用于三文鱼变质指示。此外，基于显著相关(R2 >；pH、TVB-N、TBARS等色参数与质量参数之间的差值为0.90)，建立了基于智能手机的食品新鲜度实时视觉检测平台。因此，本研究为食品智能包装提供了一个经过科学验证的解决方案。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.