College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
College of Food Science and Technology, Hainan Tropical Ocean University, Sanya 572022, China.
Int J Biol Macromol. 2021 May 15;179:90-100. doi: 10.1016/j.ijbiomac.2021.02.170. Epub 2021 Feb 23.
In this study, halochromic smart films were produced, characterized, and applied to monitor the freshness of hairtail and shrimp in real-time. Red cabbage anthocyanins (RCAs) solution illustrated significant color variations (red-pink-blue-green) in different pH environments. RCAs were successfully immobilized into chitosan (CS)/oxidized-chitin nanocrystals (OCN) composites through hydrogen bonding, and cohesive film structures were formed. When the proper concentration of RCAs was incorporated into the composites, improved water vapor permeability (WVP), oxygen permeability (OP), mechanical, UV-blocking, and antioxidant properties were observed. Moreover, the smart films exhibited distinguishable changes of color to ammonia vapor and acidic/alkaline environment within short time intervals, which were easy to discern by naked eyes. Finally, the smart films were applied to monitor the freshness of hairtail (Trichiurus lepturus) and shrimp (Penaeus vannamei). The film color changed significantly during storage time, and three stages of product freshness (fresh, medium fresh, and spoiled) were successfully differentiated. Strong correlations among three freshness indicators and two colorimetric parameters were also identified and analyzed. Overall, the smart system assembled from non-toxic and biodegradable components could contribute to monitoring the freshness of seafood, like hairtail and shrimp, in real-time.
在这项研究中，制备了变色智能薄膜，并对其进行了表征，以实时监测带鱼和虾的新鲜度。紫甘蓝花色苷（RCAs）溶液在不同 pH 值环境下呈现出显著的颜色变化（红-粉红-蓝-绿）。RCAs 成功地通过氢键固定在壳聚糖（CS）/氧化甲壳素纳米晶体（OCN）复合材料中，并形成了粘性的薄膜结构。当适当浓度的 RCAs 被掺入复合材料中时，观察到水蒸气透过率（WVP）、氧气透过率（OP）、机械性能、紫外线阻挡和抗氧化性能得到改善。此外，智能薄膜在短时间内对氨蒸气和酸性/碱性环境表现出明显的颜色变化，肉眼很容易识别。最后，智能薄膜被应用于监测带鱼（Trichiurus lepturus）和虾（Penaeus vannamei）的新鲜度。在储存过程中，薄膜颜色发生了显著变化，可以成功区分产品的三个新鲜度阶段（新鲜、中等新鲜和变质）。三个新鲜度指标和两个比色参数之间也存在很强的相关性，并进行了分析。总之，由无毒和可生物降解成分组装的智能系统可以实时监测带鱼和虾等海鲜的新鲜度。
