食物腐败
花青素
明胶
食品科学
肉类腐败
活性包装
化学
食品包装
壳聚糖
RGB颜色模型
材料科学
化学工程
计算机科学
生物化学
人工智能
生物
细菌
遗传学
工程类
作者
Rui Li,Shancan Wang,Hua Feng,Di Zhuang,J. Zhu
标识
DOI:10.1016/j.foodhyd.2023.109219
摘要
A novel volatile amine-responsive food freshness smart film, CG-BAE, has been developed utilizing chitosan (CS) and gelatin (GL) as film substrates and butterfly pea flower anthocyanin extract (BAE) as the indicator. The pH value of the film-forming solution was found to significantly impact the physical properties, biogenic amine response sensitivity, and initial color of the film. The hydrogen bonding interaction between anthocyanins and the film matrix was identified as the main binding force, as confirmed by FT-IR spectroscopy and molecular docking simulation analysis. Notably, CG-BAE-2.0 films have demonstrated excellent color stability, antioxidant activity, and color responsiveness. The performance of the film in monitoring beef freshness was evaluated and proved clear differentiation between four stages: freshness, sub-freshness, onset of spoilage, and complete spoilage. The color change of the film was assessed using RGB values obtained from a smartphone App, reducing the difference in color recognition by individual naked eyes. Therefore, this work addresses the limitation that BAE-based intelligent films cannot be distinguished at the starting point of meat spoilage, and presents a promising approach to sub-freshness indication, opening new possibilities for food freshness differentiation monitoring.
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