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。

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Kangning Sun, Xurong Liang, Shufang Zhou, Jiayi Wang, Futai Lu, Qiliang Deng
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引用次数: 0

摘要

易腐产品在储存和运输过程中由于热积累而容易变质。一种低成本、环保、可视化的指示装置对于实时监测此类产品的质量状态非常重要,但仍然是一个重大挑战。本文研制了一种基于易得淀粉的新型热历史指示剂。所得THI在较宽的温度范围内(15 ~ 55℃)对环境时间-温度有灵敏的响应。根据吸光度信号、荧光发射信号和G′值得到的活化能ea分别为95.97 kJ/mol、105.3 kJ/mol和114.53 kJ/mol。从无色到深棕色的连续外观变化允许用户友好的读数。此外,还可以通过吸光度、荧光发射、RGB值的信号变化来获得定量信息。由此产生的THI还显示了对运输和储存过程中温度波动的即时响应。在相同的贮藏条件下,多个通道的信号值与牛奶中嗜氧中温细菌(AMB)的浓度有良好的相关性。提出的THI显示了实时评估易腐产品质量损失的潜在应用。低成本,环保,商业上可用的起始材料使其适合规模化制造和广泛应用。补充信息:在线版本包含补充资料,提供地址:10.1007/s13197-024-06130-w。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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 (E a) 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.

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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
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.
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