基于细菌纤维素纳米纤维和黑胡萝卜花青苷的新型 pH 感应指示剂用于监测鱼类新鲜度。
A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness.
机构信息
Artemia & Aquaculture Research Institute, Urmia University, 1177, Urmia, Iran; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran.
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran.
出版信息
Carbohydr Polym. 2019 Oct 15;222:115030. doi: 10.1016/j.carbpol.2019.115030. Epub 2019 Jun 27.
A novel intelligent pH-sensing indicator based on bacterial nanocellulose (BC) and black carrot anthocyanins (CA) was developed and characterized to monitor the freshness/spoilage of rainbow trout and common carp fillet during the storage at 4 °C. The indicator displayed wide color differences from red to gray over the 2-11 pH range, which was clearly discerned by the naked eye. The fabricated pH-sensing indicator showed distinguishable color changes during fresh (deep carmine color), best to eat (charm pink color), and spoiled (jelly bean blue and khaki colors) stages of both fish fillets. Moreover, a strong and positive correlation was obtained between the total color differences values of the indicator and bacterial count (R = 0.952 and 0.991) and total volatile basic nitrogen (R = 0.815 and 0.92) in rainbow trout and common carp samples. The results of this work demonstrated a significant correspondence of fish shelf life and color changes of a nanocellulose-based pH-sensing indicator.
一种基于细菌纳米纤维素（BC）和黑胡萝卜花青苷（CA）的新型智能 pH 感应指示剂被开发和表征，用于监测在 4°C 下储存期间虹鳟鱼和鲤鱼鱼片的新鲜度/变质情况。该指示剂在 2-11 pH 范围内显示出从红色到灰色的宽色差，肉眼可明显分辨。所制备的 pH 感应指示剂在两种鱼片的新鲜（深洋红色）、最佳食用（迷人的粉红色）和变质（果冻豆蓝色和土黄色）阶段都表现出可区分的颜色变化。此外，在虹鳟鱼和鲤鱼样本中，指示剂的总色差值与细菌计数（R=0.952 和 0.991）和总挥发性碱性氮（R=0.815 和 0.92）之间存在很强的正相关关系。这项工作的结果表明，纳米纤维素基 pH 感应指示剂的颜色变化与鱼的货架期有显著的对应关系。
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