Division of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
Division of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
Food Chem. 2021 Nov 15;362:130151. doi: 10.1016/j.foodchem.2021.130151. Epub 2021 May 18.
Hydrogels based on alginate and methylcellulose were developed as a colorimetric indicator for monitoring minced pork spoilage. The hydrogel was fabricated by an external gelation method using Ca as the crosslinking agent. The pH-sensitive dye bromothymol blue was incorporated into the hydrogel to act as an indicator. The hydrogel's swelling index increased with an increasing ratio of methylcellulose, suggesting that the water uptake capacity is tunable by the polymer composition. The hydrogel's compression strength is directly proportional to the alginate content. The hydrogel indicator demonstrated a color change from orange to yellow (day 6) upon detecting total volatile basic nitrogen (TVB-N) built up in the package during minced pork storage at 4 °C, and the results showed a positive correlation between the color change, TVB-N and pH change of minced pork. This result demonstrated the potential application of the hydrogel as a spoilage indicator in intelligent packaging.
基于海藻酸钠和甲基纤维素的水凝胶被开发为一种比色指示剂，用于监测绞肉的变质。水凝胶是通过外部凝胶化方法用 Ca 作为交联剂制备的。将 pH 敏感染料溴百里酚蓝掺入水凝胶中作为指示剂。水凝胶的溶胀指数随甲基纤维素比例的增加而增加，表明水吸收能力可通过聚合物组成进行调节。水凝胶的压缩强度与海藻酸钠含量成正比。当在 4°C 下储存绞肉时，水凝胶指示剂检测到包装中总挥发性碱性氮（TVB-N）的积累，会从橙色变为黄色（第 6 天），并且结果表明颜色变化与 TVB-N 和 pH 值变化之间存在正相关关系。这一结果表明水凝胶作为智能包装中变质指示剂的潜在应用。
