{"title":"比色共价有机框架凝胶作为食品新鲜度监测的热历史指示剂","authors":"Hailin Xu, Yaru Guo, Shufang Zhou, Jiayi Wang, Futai Lu, Shuo Wang, Qiliang Deng","doi":"10.1007/s11947-024-03426-9","DOIUrl":null,"url":null,"abstract":"<p>Time and temperature are the crucial factors affecting the quality of perishable products. The device capable of recording temperature fluctuation and maintaining time has huge practical potential. In this research, a novel thermal history indicator (THI) was proposed based on covalent organic frameworks (COFs) with the irreversible color change performance. The color change and absorbance of the THI were investigated over a broad monitoring temperature range (− 22 ~ 55 ℃) and were closely correlated with its thermal accumulation over time and temperature. The activation energy (<i>E</i><sub><i>a</i></sub>) of the THI was calculated to be 55.31 kJ mol<sup>−1</sup>, which can be used to monitor the perishable products with deterioration reaction <i>E</i><sub><i>a</i></sub> ranging from 30.31 to 80.31 kJ mol<sup>−1</sup>. In addition, the THI also demonstrated the significant response to the environmental temperature fluctuations. Furthermore, the potential applications were evaluated by recording the changes of the THI gel and the total viable count (TVC) of food under the same conditions. The results indicated that the digital images of the colorimetric THI gel were correlated with TVC of food at 4 ℃ and 25 ℃, respectively. These results support that the proposed THI is potential for real-time, accurate, non-destructive, visually, and quantitatively monitoring food freshness during food supply chain distribution.</p><h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>\n","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Colorimetric Covalent Organic Framework Gel as Thermal History Indicators for Food Freshness Monitoring\",\"authors\":\"Hailin Xu, Yaru Guo, Shufang Zhou, Jiayi Wang, Futai Lu, Shuo Wang, Qiliang Deng\",\"doi\":\"10.1007/s11947-024-03426-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Time and temperature are the crucial factors affecting the quality of perishable products. The device capable of recording temperature fluctuation and maintaining time has huge practical potential. In this research, a novel thermal history indicator (THI) was proposed based on covalent organic frameworks (COFs) with the irreversible color change performance. The color change and absorbance of the THI were investigated over a broad monitoring temperature range (− 22 ~ 55 ℃) and were closely correlated with its thermal accumulation over time and temperature. The activation energy (<i>E</i><sub><i>a</i></sub>) of the THI was calculated to be 55.31 kJ mol<sup>−1</sup>, which can be used to monitor the perishable products with deterioration reaction <i>E</i><sub><i>a</i></sub> ranging from 30.31 to 80.31 kJ mol<sup>−1</sup>. In addition, the THI also demonstrated the significant response to the environmental temperature fluctuations. Furthermore, the potential applications were evaluated by recording the changes of the THI gel and the total viable count (TVC) of food under the same conditions. The results indicated that the digital images of the colorimetric THI gel were correlated with TVC of food at 4 ℃ and 25 ℃, respectively. These results support that the proposed THI is potential for real-time, accurate, non-destructive, visually, and quantitatively monitoring food freshness during food supply chain distribution.</p><h3 data-test=\\\"abstract-sub-heading\\\">Graphical Abstract</h3>\\n\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-05-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03426-9\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03426-9","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Colorimetric Covalent Organic Framework Gel as Thermal History Indicators for Food Freshness Monitoring
Time and temperature are the crucial factors affecting the quality of perishable products. The device capable of recording temperature fluctuation and maintaining time has huge practical potential. In this research, a novel thermal history indicator (THI) was proposed based on covalent organic frameworks (COFs) with the irreversible color change performance. The color change and absorbance of the THI were investigated over a broad monitoring temperature range (− 22 ~ 55 ℃) and were closely correlated with its thermal accumulation over time and temperature. The activation energy (Ea) of the THI was calculated to be 55.31 kJ mol−1, which can be used to monitor the perishable products with deterioration reaction Ea ranging from 30.31 to 80.31 kJ mol−1. In addition, the THI also demonstrated the significant response to the environmental temperature fluctuations. Furthermore, the potential applications were evaluated by recording the changes of the THI gel and the total viable count (TVC) of food under the same conditions. The results indicated that the digital images of the colorimetric THI gel were correlated with TVC of food at 4 ℃ and 25 ℃, respectively. These results support that the proposed THI is potential for real-time, accurate, non-destructive, visually, and quantitatively monitoring food freshness during food supply chain distribution.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.