通过在纳米粘土中的吸附增强花青素提取物的稳定性--开发用于智能食品包装或作为天然食品添加剂/防腐剂的智能生物混合传感器

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Betina L. Koop , Lenilton S. Soares , Karina Cesca , Victor G.L. Souza , Germán A. Valencia , Alcilene R. Monteiro
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引用次数: 0

摘要

花青素(ACNs)是一种生物活性化合物,对高温和光敏感,对 pH 值变化反应灵敏。这些天然色素可根据环境的 pH 值呈现不同的颜色,因此可用作生物传感器来控制新鲜易腐食品的微生物质量。本研究开发了一种生物杂化材料(BH),它由从香蒲果(Syzygium cumini)中提取的花青素组成,并通过吸附到蒙脱石(Mt)上而得到稳定。在 pH 值为 1.5、2.5 和 3.5 以及温度为 10 和 20 °C 的条件下,使用蒙脱石作为吸附剂从提取物中回收花青素。为了解释这些吸附机制,调整了 Langmuir 和伪秒阶动力学模型。ACN 的吸附量随着 pH 值的降低(p > 0.05)和温度的升高而增加。在 20 °C、pH 值为 1.5 的条件下,萃取液中 93% 的 ACNs 被回收(吸附量为 212.04 毫克 ACNs/克 Mt)。所获得的 BH 在 pH 值为 1 至 13 的氨蒸气中具有良好的稳定性和变色能力。用这种 BH 监测虾的新鲜度,验证了其在智能包装中用作氨感应或 pH 指示剂的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Enhancing the stability of anthocyanins extracts through adsorption into nanoclays – development of a smart biohybrid sensor for intelligent food packaging or as natural food additive/preservative

Enhancing the stability of anthocyanins extracts through adsorption into nanoclays – development of a smart biohybrid sensor for intelligent food packaging or as natural food additive/preservative

Anthocyanins (ACNs) are bioactive compounds sensible to high temperature, light and highly reactive to pH changes. These natural pigments present different colors according to the environment pH, which enables its use as bio-based sensor to control microbial quality of fresh perishable foodstuff. In this work, a biohybrid material (BH) composed of anthocyanins extract from jambolan fruit (Syzygium cumini) stabilized by adsorption onto montmorillonite (Mt) was developed, characterized and tested to monitor freshness of shrimp. Anthocyanins were recovered from extract using Mt as adsorbent at pH 1.5, 2.5, and 3.5 and temperatures of 10 and 20 °C. Langmuir and pseudo-second-order kinetic models were adjusted to explain these adsorption mechanisms. ACNs’ adsorption increased with decreasing pH (p > 0.05) and increasing temperature. At 20 °C and pH 1.5, 93 % of ACNs were recovered from extract (adsorption of 212.04 mg of ACNs/g of Mt). The obtained BH presented good stability and color changing capacity when exposed to ammonia vapor at pH varying from 1 to 13. Freshness of shrimp was monitored with the BH, validating its potential to be used as ammonia sensing or pH indicators in intelligent packaging.

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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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