Qiwen Chen, Yuhang Du, Shaofeng Yuan, Hang Yu, Weirong Yao
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引用次数: 0
Abstract
Temperature abuse during logistics is a major cause of quality deterioration in food, pharmaceuticals, and biological products. Therefore, the development of low-cost, irreversible, and tamper‑proof temperature indicators is of great practical significance. Based on the acid-catalyzed irreversible ring-opening coloration of crystal violet lactone (CVL) under acidic conditions, a bilayer temperature monitoring label was prepared in this study, and the label structure was further optimized by introducing three-dimensional (3D) printing technology. Upon temperature excursions, the acidic components in the upper layer diffused into the lower layer, triggering an irreversible color change that remained stable after re-cooling. Quantitative color analysis using a smartphone application showed that at 15°C the hue angle increased linearly with exposure time (correlation coefficient r = 0.9854), demonstrating the feasibility of real-time digital temperature monitoring. To broaden the practical temperature range, an integrated label mold was fabricated via 3D printing, and the monitoring threshold was tuned by adjusting the outer-ring solvent, achieving activation from ambient conditions to ultra-low temperatures. Finally, based on the discolored area of the 3D-printed labels under temperature-excursion conditions, intuitive visual warning levels were established, providing a reliable and tamper-proof indication of temperature abuse.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.