Mou Zhao, Huanhuan Yang, Cenchen Ran, Ziyi Liao, Zihang Zhai, Jingtao Sun, Shiling Lu, Hua Ji, Juan Dong
{"title":"pH和花青素浓度对壳聚糖基膜结构的共同调节,用于开发冷鲜羊肉的新鲜度指示标签","authors":"Mou Zhao, Huanhuan Yang, Cenchen Ran, Ziyi Liao, Zihang Zhai, Jingtao Sun, Shiling Lu, Hua Ji, Juan Dong","doi":"10.1016/j.foodchem.2025.145802","DOIUrl":null,"url":null,"abstract":"In this study, the pH values (pH = 4.2, 5.2, 5.6) of chitosan-dialdehyde starch/polyvinyl alcohol (CDS/PVA) and the concentrations of purple sweet potato anthocyanins (PSPA; 0.5, 1.0, 1.5, 2.0 mg/mL) were adjusted to obtain a novel colourimetric film [(PSPA-CDS/PVA)<sub>pH=x</sub>].The infrared spectroscopy and X-ray diffraction showed that the film components were compatible with each other. Additionally, the structure of the films loosened as the pH increased because their tensile strength decreased from 58.850 MPa to 23.052 MPa and the water‑oxygen barrier was weakened (27.624 to 38.406 g·m<sup>−2</sup>·h<sup>−1</sup> and 0.144 to 0.188 cm<sup>3</sup>·cm·m<sup>−2</sup>·day<sup>−1</sup>·atm<sup>−1</sup>; <em>p</em> < 0.05), promoting volatile ammonia penetration within the films. The films showed better ammonia-responsive colour development and colour stability at a PSPA concentration of 1.5 mg/mL. The colour of 1.5 mg/mL (PSPA-CDS/PVA)<sub>pH=5.6</sub> changed from purplish-red to bluish-green during mutton refrigeration, accurately indicating mutton freshness and spoilage. The colour signals could also be monitored successfully using the WeChat applet.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"30 1","pages":""},"PeriodicalIF":9.8000,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Co-adjustment of chitosan-based film structure by pH and anthocyanin concentration for the development of reshness-indicating labels on chilled mutton\",\"authors\":\"Mou Zhao, Huanhuan Yang, Cenchen Ran, Ziyi Liao, Zihang Zhai, Jingtao Sun, Shiling Lu, Hua Ji, Juan Dong\",\"doi\":\"10.1016/j.foodchem.2025.145802\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this study, the pH values (pH = 4.2, 5.2, 5.6) of chitosan-dialdehyde starch/polyvinyl alcohol (CDS/PVA) and the concentrations of purple sweet potato anthocyanins (PSPA; 0.5, 1.0, 1.5, 2.0 mg/mL) were adjusted to obtain a novel colourimetric film [(PSPA-CDS/PVA)<sub>pH=x</sub>].The infrared spectroscopy and X-ray diffraction showed that the film components were compatible with each other. Additionally, the structure of the films loosened as the pH increased because their tensile strength decreased from 58.850 MPa to 23.052 MPa and the water‑oxygen barrier was weakened (27.624 to 38.406 g·m<sup>−2</sup>·h<sup>−1</sup> and 0.144 to 0.188 cm<sup>3</sup>·cm·m<sup>−2</sup>·day<sup>−1</sup>·atm<sup>−1</sup>; <em>p</em> < 0.05), promoting volatile ammonia penetration within the films. The films showed better ammonia-responsive colour development and colour stability at a PSPA concentration of 1.5 mg/mL. The colour of 1.5 mg/mL (PSPA-CDS/PVA)<sub>pH=5.6</sub> changed from purplish-red to bluish-green during mutton refrigeration, accurately indicating mutton freshness and spoilage. The colour signals could also be monitored successfully using the WeChat applet.\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"30 1\",\"pages\":\"\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-08-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foodchem.2025.145802\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2025.145802","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Co-adjustment of chitosan-based film structure by pH and anthocyanin concentration for the development of reshness-indicating labels on chilled mutton
In this study, the pH values (pH = 4.2, 5.2, 5.6) of chitosan-dialdehyde starch/polyvinyl alcohol (CDS/PVA) and the concentrations of purple sweet potato anthocyanins (PSPA; 0.5, 1.0, 1.5, 2.0 mg/mL) were adjusted to obtain a novel colourimetric film [(PSPA-CDS/PVA)pH=x].The infrared spectroscopy and X-ray diffraction showed that the film components were compatible with each other. Additionally, the structure of the films loosened as the pH increased because their tensile strength decreased from 58.850 MPa to 23.052 MPa and the water‑oxygen barrier was weakened (27.624 to 38.406 g·m−2·h−1 and 0.144 to 0.188 cm3·cm·m−2·day−1·atm−1; p < 0.05), promoting volatile ammonia penetration within the films. The films showed better ammonia-responsive colour development and colour stability at a PSPA concentration of 1.5 mg/mL. The colour of 1.5 mg/mL (PSPA-CDS/PVA)pH=5.6 changed from purplish-red to bluish-green during mutton refrigeration, accurately indicating mutton freshness and spoilage. The colour signals could also be monitored successfully using the WeChat applet.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.