College of Food Science, Southwest University, Chongqing 400700, China.
College of Food Science, Southwest University, Chongqing 400700, China; Food Storage and Logistics Research Center, Southwest University, Chongqing 400700, China.
Int J Biol Macromol. 2022 Mar 15;201:203-215. doi: 10.1016/j.ijbiomac.2021.12.171. Epub 2022 Jan 4.
Absorbent pads with antioxidant and pH-responsive color changing functions have been developed based on polyvinyl alcohol (PVA), agarose (AG), and purple sweet potato anthocyanins (PSPA), aiming for fresh keeping and freshness indication of meat. The effects of PSPA content on the structure, physical properties, and colorimetric response towards pH changing of pads were evaluated. The results showed that PSPA interacted with PVA and AG and influenced the crystallinity, thermal stability and micro-morphology of pads. The increase of the PSPA content from 3% to 12% improved the strength and DPPH radical scavenging activity of the pads, but reduced the swelling ratio. Significant color change of the pads was observed when pH increased from 3 to 10, and the pad containing 9% PSPA presented the most distinguishable color change with the change of pH. When applied as an absorbent pad for minced meat packaging, the pad indicated the real-time spoilage of the meat through obvious color change, and also extended the shelf life by at least 24 h. Therefore, the dual-functional pad shows great potential to be applied as a smart and active packaging for fresh meat, which would play an important role in ensuring food safety and improving food storage quality.
基于聚乙烯醇（PVA）、琼脂糖（AG）和紫甘薯花青素（PSPA），开发了具有抗氧化和 pH 响应变色功能的吸收垫，旨在实现肉类的保鲜和新鲜度指示。评估了 PSPA 含量对垫的结构、物理性能和对 pH 变化的比色响应的影响。结果表明，PSPA 与 PVA 和 AG 相互作用，影响垫的结晶度、热稳定性和微观形貌。PSPA 含量从 3%增加到 12%，提高了垫的强度和 DPPH 自由基清除活性，但降低了溶胀比。当 pH 值从 3 增加到 10 时，垫发生明显的颜色变化，而含有 9%PSPA 的垫在 pH 值变化时呈现出最明显的颜色变化。当用作碎肉包装的吸收垫时，垫通过明显的颜色变化指示肉的实时变质，并将保质期延长至少 24 小时。因此，这种双功能垫在作为新鲜肉类的智能和活性包装方面具有很大的应用潜力，将在确保食品安全和提高食品储存质量方面发挥重要作用。
