World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Food Chem. 2023 Jan 30;400:134039. doi: 10.1016/j.foodchem.2022.134039. Epub 2022 Aug 27.
Intelligent packaging that provides real-time information on food quality is useful for consumers. We developed a kimchi ripening indicator that can determine the ripeness of kimchi inside packaging and evaluated its applicability and limitations. The indicator was made using calcium hydroxide, which captures CO, and four pH-sensitive dyes (cresol red, bromothymol blue, bromocresol purple, and methyl red). Fourier-transform infrared spectra of the prepared powders showed shapes similar to that of calcium hydroxide, and the dyes were evenly distributed on the calcium hydroxide surfaces. When the developed indicators were evaluated for kimchi packaging application, the indicator made from synthesized calcium hydroxide and bromothymol blue was the most reliable and clearly reflected useful kimchi ripening information. The indicator developed in this study is judged to be practically usable at temperatures of 4-15 °C. However, its usefulness is limited in that the seller cannot change the packaging capacity or kimchi capacity.
提供食品质量实时信息的智能包装对消费者很有用。我们开发了一种可以确定包装内泡菜成熟度的泡菜成熟度指示剂，并评估了其适用性和局限性。该指示剂是使用捕获 CO 的氢氧化钙和四种 pH 敏感染料（甲酚红、溴百里酚蓝、溴甲酚紫和甲基红）制成的。制备粉末的傅里叶变换红外光谱显示出与氢氧化钙相似的形状，并且染料均匀分布在氢氧化钙表面上。当评估开发的指示剂在泡菜包装中的应用时，由合成氢氧化钙和溴百里酚蓝制成的指示剂是最可靠的，并且清楚地反映了有用的泡菜成熟信息。判断本研究中开发的指示剂在 4-15°C 的温度下实际可用。但是，其用途有限，因为卖方无法改变包装容量或泡菜容量。
