Shaik Mannur Ismail, Azhari Muhammad Farid, Sarbon Norizah Mhd
Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Terengganu, Malaysia.
Foods. 2022 Nov 24;11(23):3797. doi: 10.3390/foods11233797.
The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film's morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film's strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas.
由于颜色指示剂对各种pH值水平具有敏感特性，因此可以监测食品的质量和安全性。颜色指示剂有助于消费者监测食品的新鲜度，因为他们很难仅仅依靠食品的外观来判断。因此，本综述可为解决食品变质判定问题提供替代建议，特别是对于易腐食品。通常，食品变质是由于蛋白质和脂质氧化、酶促反应以及微生物活动导致pH值水平发生变化引起的。由于其具有广谱特性，花青素、姜黄素和甜菜色素等天然来源常用于开发颜色指示剂。它们还可以改善明胶基薄膜的形态并克服其重大缺点。将天然色素加入明胶基薄膜中可以提高薄膜的强度、气体阻隔性能和水蒸气渗透性，并提供抗氧化和抗菌性能。因此，颜色指示剂可作为监测和控制包装食品保质期的有效工具。然而，未来的研究应考虑使用来自甜菜色素、叶绿素和类胡萝卜素的天然色素进行食品变质观察的测定，以及食品变质过程中气体水平的测定，尤其是二氧化碳气体。
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