An intelligent and active polyvinyl alcohol hydrogel packaging incorporating alizarin and Zn-MOF for shrimp freshness monitoring and preservation

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-10 DOI:10.1016/j.foodchem.2025.146678

Min Zhang, Enguang Zuo, Xiaoxi Wu, Yuanjia Wang, Wenxue Xiao, Huamao Wei, Ru Jia, Tao Huang, Wenge Yang, Zhaohui Qiao

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Abstract

An intelligent and active hydrogel was developed by incorporating alizarin and a zinc-gallic acid metal-organic framework (Zn-MOF) into a polyvinyl alcohol matrix for simultaneous shrimp freshness monitoring and preservation. Zn-MOF imparted enhanced mechanical strength (1.3-fold tensile and 2.9-fold compressive modulus increases), greater amine gas adsorption (evidenced by an 11 rise in euclidean distance, ED), and strong antimicrobial and antioxidant activities, including 100 % antibacterial efficacy and radical scavenging rates of 81.09 %, 94.56 %, and 70.54 % for DPPH, ABTS, and OH radicals. The hydrogel showed a distinct yellow-to-purple transition across pH 6–12, serving as a visual indicator of shrimp spoilage, with ED values nonlinearly correlated with total volatile basic nitrogen (TVB-N) levels (R² = 0.9847). A smartphone-based portable device enabled rapid freshness evaluation via color changes. The hydrogel also reduced total viable count (TVC), TVB-N, and pH levels, extending shrimp shelf life by at least 3 days, demonstrating its industrial potential.

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一种含有茜素和锌- mof的智能和活性聚乙烯醇水凝胶包装，用于虾的新鲜度监测和保存

将茜素和锌-没食子酸金属有机骨架（Zn-MOF）结合到聚乙烯醇基质中，制备了一种智能活性水凝胶，用于对虾的同时保鲜监测。锌- mof增强了材料的机械强度（拉伸模量增加1.3倍，压缩模量增加2.9倍），增强了对胺类气体的吸附（欧几里得距离ED增加11%），并具有很强的抗菌和抗氧化活性，其中抗菌效果为100% %，对DPPH、ABTS和OH自由基的清除率分别为81.09 %、94.56 %和70.54 %。在pH值 6 ~ 12范围内，水凝胶呈现明显的黄到紫色转变，可以作为虾腐败的直观指标，ED值与总挥发性碱性氮（TVB-N）水平呈非线性相关（R2 = 0.9847）。一种基于智能手机的便携式设备可以通过颜色变化快速评估新鲜度。水凝胶还降低了总活菌数（TVC）、TVB-N和pH水平，将虾的保质期延长了至少3 天，显示了其工业潜力。

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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.