食物腐败
化学
保质期
巴氏杀菌
食品科学
pH指示剂
溶解度
淀粉
食品化学
色谱法
生物化学
有机化学
细菌
离子液体
催化作用
绿色化学
生物
遗传学
作者
Mohsen Moazami Goodarzi,Mehran Moradi,Hossein Tajik,Mehrdad Forough,Parya Ezati,Bambang Kuswandi
标识
DOI:10.1016/j.ijbiomac.2020.03.014
摘要
An intelligent freshness indicator was developed by immobilizing anthocyanins of black carrot (ABC) within the starch matrix (total anthocyanins content of 10 mg/100 mL) to monitor freshness/spoilage of milk. The microstructural, spectral, swelling and solubility properties as well as color stability (as a function of time, temperature and light) of the indicator at different pHs were characterized. The incorporation of ABC did not change the swelling index and water solubility. The prepared label showed visible color changes as a function of pH and excellent color stability after one month storage at different conditions. The total color difference (TCD) value of the indicator corresponded to the pH, acidity, and microbial growth of the pasteurized milk. The Pearson correlation coefficient showed a high correlation between TCD and pH (R = −0.979), while a high and positive correlation between TCD and acidity as well as TMC (R = 0.983 and 0.968, respectively) was observed. The developed label can discriminate fresh milk form the milk entered into the initial (TCD: 7.8 after 24 h) and final (TCD: 34.8 after 48 h) steps of spoilage. The fabricated label opens a new perspective to use anthocyanins-incorporated biopolymers in the milk intelligent packaging as a simple and easy-to-use freshness indicator.
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