School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255049, PR China.
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255049, PR China.
Colloids Surf B Biointerfaces. 2024 Apr;236:113830. doi: 10.1016/j.colsurfb.2024.113830. Epub 2024 Feb 28.
Novel colorimetric films based on gellan gum (GG) containing red cabbage anthocyanins extract (RCAE) were prepared as pH-freshness smart labels for real-time visual detection of mushroom freshness. The GG/RCAE films had excellent pH and ammonia sensitivity. The GG/RCAE-0.2-0.3 films had the highest sensitivity to acetic acid. The SEM micrographs, AFM images, FT-IR and XRD spectra demonstrated that RCAE were successfully combined into the film-forming substrate. The incorporation of RCAE resulted in the increase of thermal stability, opacity and surface hydrophobicity of films. Meanwhile, the GG/RCAE-0.2 film exhibited stronger tensile strength and excellent color stability at 4℃. The color changes of GG/RCAE-0.2 film were visually easier to distinguish during the storage of mushroom. The results showed the GG/RCAE films could be used as pH-freshness smart labels to detect the freshness of fruits and vegetables.
基于含有紫甘蓝花色苷提取物（RCAE）的结冷胶（GG）的新型比色膜被制备为用于实时视觉检测蘑菇新鲜度的 pH 值新鲜度智能标签。GG/RCAE 薄膜具有出色的 pH 值和氨敏性。GG/RCAE-0.2-0.3 薄膜对乙酸具有最高的敏感性。SEM 显微照片、AFM 图像、FT-IR 和 XRD 光谱表明 RCAE 已成功结合到成膜基质中。RCAE 的掺入导致薄膜的热稳定性、不透明度和表面疏水性增加。同时，GG/RCAE-0.2 薄膜在 4℃下表现出更强的拉伸强度和优异的颜色稳定性。在蘑菇储存过程中，GG/RCAE-0.2 薄膜的颜色变化更易于肉眼区分。结果表明，GG/RCAE 薄膜可用作 pH 值新鲜度智能标签来检测水果和蔬菜的新鲜度。
