Mohammadalinejhad Samira, Kurek Marcin, Jensen Ida-Johanne, Lerfall Jørgen
Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491, Trondheim, Norway.
Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776, Warsaw, Poland.
Curr Res Food Sci. 2023 Aug 5;7:100560. doi: 10.1016/j.crfs.2023.100560. eCollection 2023.
pH indicators have emerged as promising tools for real-time monitoring of product freshness and quality in intelligent food packaging applications. However, ensuring the stability of these indicators is critical for practical use. This study aims to evaluate the stability of anthocyanins-loaded alginate hydrogel beads of varying sizes at different temperatures under accelerated light conditions and relative humidity (RH) levels of 53% and 97% during 21 days of storage. Moreover, their sensitivity to the principal spoilage volatiles of muscle food products such as ammonia (NH), dimethylamine (DMA) and trimethylamine (TMA) was investigated. The half-life of cyanidin-3-glucoside in small hydrogel beads was roughly twice as long as that of the larger beads under accelerated light exposure at 4 °C and they were less likely to undergo noticeable color changes over time. Both sizes of hydrogel beads stored at 97% RH and 4 °C showed color stability over the 21-day period with minimal color variation (|ΔE| ≤ 3). The UV-vis spectra of the purple corn extract exhibited changes across pH 2 to 12, as evidenced by the visible color variations, ranging from pink to green. The limit of detection (LOD) for NH was 25 ppm for small beads and 15 ppm for large ones. Both types of beads exhibited similar LOD for DMA and TMA, around 48 ppm. This research showed that alginate hydrogel beads containing anthocyanins from purple corn are a viable option for developing intelligent packaging of muscle foods. Furthermore, the use of hydrogel beads of different sizes can be customized to specific muscle foods based on the primary spoilage compound generated during spoilage.
pH 指示剂已成为智能食品包装应用中实时监测产品新鲜度和质量的有前景的工具。然而，确保这些指示剂的稳定性对于实际应用至关重要。本研究旨在评估不同尺寸的负载花青素的海藻酸盐水凝胶珠在加速光照条件下、不同温度以及 53% 和 97% 的相对湿度（RH）水平下储存 21 天期间的稳定性。此外，还研究了它们对肌肉食品主要腐败挥发物如氨（NH）、二甲胺（DMA）和三甲胺（TMA）的敏感性。在 4°C 加速光照下，小水凝胶珠中矢车菊素 - 3 - 葡萄糖苷的半衰期大约是大水凝胶珠的两倍，并且随着时间推移它们不太可能发生明显的颜色变化。两种尺寸的水凝胶珠在 97% RH 和 4°C 下储存 21 天期间均表现出颜色稳定性，颜色变化最小（|ΔE|≤3）。紫色玉米提取物的紫外 - 可见光谱在 pH 2 至 12 范围内呈现出变化，可见颜色从粉红色到绿色的变化证明了这一点。小珠子对 NH 的检测限（LOD）为 25 ppm，大珠子为 15 ppm。两种类型的珠子对 DMA 和 TMA 的 LOD 相似，约为 48 ppm。这项研究表明，含有紫色玉米花青素的海藻酸盐水凝胶珠是开发肌肉食品智能包装的可行选择。此外，根据腐败过程中产生的主要腐败化合物，可以针对特定的肌肉食品定制使用不同尺寸的水凝胶珠。
