Pereira Ariane, Marques Maria A, Alves Joaquim, Morais Maria, Figueira Joana, V Pinto Joana, Moreira Felismina T C
CIETI-LabRISE, School of Engineering, Polytechnic Institute 4249-015 Porto Portugal
CIETI - School of Engineering, Polytechnic Institute 4249-015 Porto Portugal.
RSC Adv. 2024 Mar 15;14(13):8981-8989. doi: 10.1039/d4ra01411a. eCollection 2024 Mar 14.
Research into innovative food safety technologies has led to the development of smart packaging with embedded chemical sensors that can monitor food quality throughout the supply chain. Thermochromic materials (TM), which are able to dynamically change colour in response to temperature fluctuations, have proven to be reliable indicators of food quality in certain environments. Natural colourants such as curcumin are becoming increasingly popular for smart packaging due to their low toxicity, environmental friendliness and ability to change colour. The innovation in this research lies in the production of a bio-based bilayer membrane specifically designed for irreversible temperature monitoring. Membrane A was prepared by dissolving cellulose acetate and curcumin in acetone at room temperature, with glycerol serving as a plasticiser. At the same time, membrane B was carefully formulated by dissolving cellulose acetate and triethanolamine in acetone, with sorbitol as plasticiser. The preparation of these different membranes revealed a remarkable event: a gradual and irreversible colour transition from an initial yellow to a brick-red hue after 24 hours of storage at 25 °C. The chemical structure and morphological analyses of the membranes were performed using several techniques, including FTIR, DSC and SEM. The membrane labels were adhered to aluminium cans and their colorimetric response was observed over a period of 10 days. Minimal colour variations were observed, confirming the reproducibility and stability of the curcumin-based membranes as temperature sensors.
对创新食品安全技术的研究促使了带有嵌入式化学传感器的智能包装的发展，这种智能包装能够在整个供应链中监测食品质量。热致变色材料（TM）能够随着温度波动动态改变颜色，在某些环境中已被证明是食品质量的可靠指标。姜黄素等天然色素因其低毒性、环境友好性和变色能力，在智能包装中越来越受欢迎。本研究的创新之处在于生产一种专门用于不可逆温度监测的生物基双层膜。膜A是通过在室温下将醋酸纤维素和姜黄素溶解在丙酮中制备而成，甘油作为增塑剂。与此同时，膜B是通过将醋酸纤维素和三乙醇胺溶解在丙酮中，并以山梨醇作为增塑剂精心配制而成。这些不同膜的制备揭示了一个显著现象：在25℃储存24小时后，颜色从最初的黄色逐渐不可逆地转变为砖红色。使用包括傅里叶变换红外光谱（FTIR）、差示扫描量热法（DSC）和扫描电子显微镜（SEM）等多种技术对膜进行了化学结构和形态分析。将膜标签粘贴在铝罐上，并在10天内观察其比色响应。观察到颜色变化极小，证实了基于姜黄素的膜作为温度传感器的可重复性和稳定性。
