{"title":"甜菜根皮壳聚糖/聚乙烯醇智能膜与红甘蓝指标在牛奶变质监测中的pH和气敏性比较","authors":"Parisa khodabakhsh, Behnaz Bazargani-Gilani","doi":"10.1007/s12161-025-02774-2","DOIUrl":null,"url":null,"abstract":"<div><p>In this research, the gas and pH sensitivity of chitosan/polyvinyl alcohol smart films containing red cabbage (RC) and red beetroot peel (BRP) indicators were compared in monitoring the spoilage of the stored milk at room temperature for 5 days. The designed smart films were as follows: 1—gas indicator films containing red cabbage extract (G-RC), 2—pH indicator films containing red cabbage extract (pH-RC), 3—gas indicator films containing beet root peel extract (G-BRP), 4—pH indicator films containing beet root peel extract (pH-BRP), 5—gas indicator control films (without extract) (G-C), and 6—pH indicator control films (without extract) (pH-C). By increasing the storage period, total viable count, psychrotrophic bacteria, <i>Enterobacteriaceae</i>, and yeast-molds populations significantly (<i>p</i> ≤ 0.05) enhanced so that all the samples were spoiled during 3 days of the storage. Also, all the chemical features (pH, titratable acidity, and fat percentage) of the studied samples exceeded the permissible limit after 3 days of storage. Sensory analysis (color, odor, and overall acceptability) showed that the studied milk samples became unusable (score below 3) after 3 days of storage. All the designed smart films containing extract discolored during the storage of the milk samples. The G-BRP film significantly (<i>p</i> ≤ 0.01) showed the most visual and real-time monitoring with the highest correlation coefficient (<i>R</i><sup>2</sup>) to the microbial, chemical, and sensory characteristics of the stored milk samples among the other films and G-RC, pH-RC, and pH-BRP treatments were in the next ranks, respectively. The control groups (G-C and pH-C treatments) did not show any color change during milk spoilage. It can be concluded that the chitosan/polyvinyl alcohol gas indicator films containing BRP and RC extracts with an accurate and clear color change were more efficient indicators in the timely monitoring of milk spoilage than the pH indicators.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 6","pages":"1039 - 1051"},"PeriodicalIF":3.0000,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparison of pH and Gas Sensitivity of Chitosan/Polyvinyl Alcohol Smart Film Containing Beet Root Peel and Red Cabbage Indicators in Milk Spoilage Monitoring\",\"authors\":\"Parisa khodabakhsh, Behnaz Bazargani-Gilani\",\"doi\":\"10.1007/s12161-025-02774-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In this research, the gas and pH sensitivity of chitosan/polyvinyl alcohol smart films containing red cabbage (RC) and red beetroot peel (BRP) indicators were compared in monitoring the spoilage of the stored milk at room temperature for 5 days. The designed smart films were as follows: 1—gas indicator films containing red cabbage extract (G-RC), 2—pH indicator films containing red cabbage extract (pH-RC), 3—gas indicator films containing beet root peel extract (G-BRP), 4—pH indicator films containing beet root peel extract (pH-BRP), 5—gas indicator control films (without extract) (G-C), and 6—pH indicator control films (without extract) (pH-C). By increasing the storage period, total viable count, psychrotrophic bacteria, <i>Enterobacteriaceae</i>, and yeast-molds populations significantly (<i>p</i> ≤ 0.05) enhanced so that all the samples were spoiled during 3 days of the storage. Also, all the chemical features (pH, titratable acidity, and fat percentage) of the studied samples exceeded the permissible limit after 3 days of storage. Sensory analysis (color, odor, and overall acceptability) showed that the studied milk samples became unusable (score below 3) after 3 days of storage. All the designed smart films containing extract discolored during the storage of the milk samples. The G-BRP film significantly (<i>p</i> ≤ 0.01) showed the most visual and real-time monitoring with the highest correlation coefficient (<i>R</i><sup>2</sup>) to the microbial, chemical, and sensory characteristics of the stored milk samples among the other films and G-RC, pH-RC, and pH-BRP treatments were in the next ranks, respectively. The control groups (G-C and pH-C treatments) did not show any color change during milk spoilage. It can be concluded that the chitosan/polyvinyl alcohol gas indicator films containing BRP and RC extracts with an accurate and clear color change were more efficient indicators in the timely monitoring of milk spoilage than the pH indicators.</p></div>\",\"PeriodicalId\":561,\"journal\":{\"name\":\"Food Analytical Methods\",\"volume\":\"18 6\",\"pages\":\"1039 - 1051\"},\"PeriodicalIF\":3.0000,\"publicationDate\":\"2025-03-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Analytical Methods\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s12161-025-02774-2\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Analytical Methods","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12161-025-02774-2","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Comparison of pH and Gas Sensitivity of Chitosan/Polyvinyl Alcohol Smart Film Containing Beet Root Peel and Red Cabbage Indicators in Milk Spoilage Monitoring
In this research, the gas and pH sensitivity of chitosan/polyvinyl alcohol smart films containing red cabbage (RC) and red beetroot peel (BRP) indicators were compared in monitoring the spoilage of the stored milk at room temperature for 5 days. The designed smart films were as follows: 1—gas indicator films containing red cabbage extract (G-RC), 2—pH indicator films containing red cabbage extract (pH-RC), 3—gas indicator films containing beet root peel extract (G-BRP), 4—pH indicator films containing beet root peel extract (pH-BRP), 5—gas indicator control films (without extract) (G-C), and 6—pH indicator control films (without extract) (pH-C). By increasing the storage period, total viable count, psychrotrophic bacteria, Enterobacteriaceae, and yeast-molds populations significantly (p ≤ 0.05) enhanced so that all the samples were spoiled during 3 days of the storage. Also, all the chemical features (pH, titratable acidity, and fat percentage) of the studied samples exceeded the permissible limit after 3 days of storage. Sensory analysis (color, odor, and overall acceptability) showed that the studied milk samples became unusable (score below 3) after 3 days of storage. All the designed smart films containing extract discolored during the storage of the milk samples. The G-BRP film significantly (p ≤ 0.01) showed the most visual and real-time monitoring with the highest correlation coefficient (R2) to the microbial, chemical, and sensory characteristics of the stored milk samples among the other films and G-RC, pH-RC, and pH-BRP treatments were in the next ranks, respectively. The control groups (G-C and pH-C treatments) did not show any color change during milk spoilage. It can be concluded that the chitosan/polyvinyl alcohol gas indicator films containing BRP and RC extracts with an accurate and clear color change were more efficient indicators in the timely monitoring of milk spoilage than the pH indicators.
期刊介绍：
Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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