{"title":"基于淀粉的热历史指示水凝胶具有多个信号通道,用于可视化监测易腐产物的热积累。","authors":"Kangning Sun, Xurong Liang, Shufang Zhou, Jiayi Wang, Futai Lu, Qiliang Deng","doi":"10.1007/s13197-024-06130-w","DOIUrl":null,"url":null,"abstract":"<p><p>Perishable products are easily deteriorated due to thermal accumulation during storage and transport. A low-cost, environmental-friendly and visualized indicating device is of great importance for real-time monitoring the quality state of such products, but remains a significant challenge. Herein, a novel thermal history indicator (THI) based on readily available starch was developed. The resulting THI displayed sensitively response to the environmental time-temperature over a broad temperature range (15-55 ℃). The activation energies (<i>E</i> <sub>a</sub>) according to the signals of absorbance, fluorescence emission and G' values are 95.97 kJ/mol 105.3 kJ/mol, and 114.53 kJ/mol, respectively. The continuous appearance changes from colorless to dark brown allowed user-friendly readout. In addition, the quantitative information could also be obtained by the signal changes of absorbance, fluorescence emission, and RGB values. The resulting THI also displayed the immediate response to temperature fluctuations during transportation and storage. The signal values from multiple channels were well correlated with the concentration of aerobic mesophilic bacteria (AMB) in milk under same storage conditions. The proposed THI show the potential application for real-time assessing the quality loss of perishable products. The low-cost, environmental-friendly, commercially available starting material makes it suitable for scalable manufacturing and wide application.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06130-w.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1569-1579"},"PeriodicalIF":2.6000,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214082/pdf/","citationCount":"0","resultStr":"{\"title\":\"Thermal history indicator hydrogel based on starch with multiple signal channels for visualized monitoring thermal accumulation of perishable products.\",\"authors\":\"Kangning Sun, Xurong Liang, Shufang Zhou, Jiayi Wang, Futai Lu, Qiliang Deng\",\"doi\":\"10.1007/s13197-024-06130-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Perishable products are easily deteriorated due to thermal accumulation during storage and transport. A low-cost, environmental-friendly and visualized indicating device is of great importance for real-time monitoring the quality state of such products, but remains a significant challenge. Herein, a novel thermal history indicator (THI) based on readily available starch was developed. The resulting THI displayed sensitively response to the environmental time-temperature over a broad temperature range (15-55 ℃). The activation energies (<i>E</i> <sub>a</sub>) according to the signals of absorbance, fluorescence emission and G' values are 95.97 kJ/mol 105.3 kJ/mol, and 114.53 kJ/mol, respectively. The continuous appearance changes from colorless to dark brown allowed user-friendly readout. In addition, the quantitative information could also be obtained by the signal changes of absorbance, fluorescence emission, and RGB values. The resulting THI also displayed the immediate response to temperature fluctuations during transportation and storage. The signal values from multiple channels were well correlated with the concentration of aerobic mesophilic bacteria (AMB) in milk under same storage conditions. The proposed THI show the potential application for real-time assessing the quality loss of perishable products. The low-cost, environmental-friendly, commercially available starting material makes it suitable for scalable manufacturing and wide application.</p><p><strong>Supplementary information: </strong>The online version contains supplementary material available at 10.1007/s13197-024-06130-w.</p>\",\"PeriodicalId\":16004,\"journal\":{\"name\":\"Journal of Food Science and Technology-mysore\",\"volume\":\"62 8\",\"pages\":\"1569-1579\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2025-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214082/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Technology-mysore\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s13197-024-06130-w\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/11/14 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology-mysore","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s13197-024-06130-w","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/11/14 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Thermal history indicator hydrogel based on starch with multiple signal channels for visualized monitoring thermal accumulation of perishable products.
Perishable products are easily deteriorated due to thermal accumulation during storage and transport. A low-cost, environmental-friendly and visualized indicating device is of great importance for real-time monitoring the quality state of such products, but remains a significant challenge. Herein, a novel thermal history indicator (THI) based on readily available starch was developed. The resulting THI displayed sensitively response to the environmental time-temperature over a broad temperature range (15-55 ℃). The activation energies (Ea) according to the signals of absorbance, fluorescence emission and G' values are 95.97 kJ/mol 105.3 kJ/mol, and 114.53 kJ/mol, respectively. The continuous appearance changes from colorless to dark brown allowed user-friendly readout. In addition, the quantitative information could also be obtained by the signal changes of absorbance, fluorescence emission, and RGB values. The resulting THI also displayed the immediate response to temperature fluctuations during transportation and storage. The signal values from multiple channels were well correlated with the concentration of aerobic mesophilic bacteria (AMB) in milk under same storage conditions. The proposed THI show the potential application for real-time assessing the quality loss of perishable products. The low-cost, environmental-friendly, commercially available starting material makes it suitable for scalable manufacturing and wide application.
Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06130-w.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.