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基于含甲基纤维素的颜色指示溶液制备用于监测椰子水质量的新鲜度指示剂。

Fabrication of freshness indicators based on methylcellulose-containing color indicator solutions for monitoring the quality of coconut water.

作者信息

Dirpan Andi, Langkong Jumriah, Laga Amran, Djalal Muspirah, Khosuma Matthew, Nurhisna Nandita Irsaulul, Azkiyah Meysi

机构信息

Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245, Indonesia.

Research Group for Post-Harvest Technology and Biotechnology, Makassar, 90245, Indonesia.

出版信息

Heliyon. 2024 Mar 16;10(6):e28317. doi: 10.1016/j.heliyon.2024.e28317. eCollection 2024 Mar 30.

DOI:10.1016/j.heliyon.2024.e28317
PMID:38560682
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10979229/
Abstract

This is the first study to apply intelligent packaging to coconut water. The purpose of this study was to determine the best color indicator solution for making freshness indicator labels based on methylcellulose along with the color change profile of coconut water during storage at room temperature. Three color indicator solutions were used, namely phenol red, bromothymol blue, and methyl red, which were then continued with the fabrication of freshness indicator labels based on methylcellulose from each of these color indicator solutions and applied to coconut water at 25 room temperature storage for 24 h with observations every 4 h in the form of pH, total dissolved solids, total acid, turbidity, total microbes, CO gas, O gas, and freshness indicator label color changes. The values of pH, total soluble solids, and O gas decreased with storage time, whereas the values of total acid, turbidity, total microbes, and CO gas continued to increase. The methylcellulose-based phenol red freshness indicator label provides the best color change profile that matches the freshness condition of coconut water, namely purplish red (fresh), orange (immediately consumed), and yellow (damaged) so that it can be used as intelligent packaging to monitor the quality of coconut water.

摘要

这是第一项将智能包装应用于椰子水的研究。本研究的目的是确定基于甲基纤维素制作新鲜度指示标签的最佳颜色指示溶液，以及椰子水在室温储存期间的颜色变化情况。使用了三种颜色指示溶液，即酚红、溴百里酚蓝和甲基红，然后基于这些颜色指示溶液中的每一种制作甲基纤维素新鲜度指示标签，并将其应用于在25℃室温下储存24小时的椰子水，每4小时进行一次观察，观察内容包括pH值、总溶解固体、总酸、浊度、总微生物、二氧化碳气体、氧气以及新鲜度指示标签的颜色变化。pH值、总可溶性固体和氧气的值随储存时间下降，而总酸、浊度、总微生物和二氧化碳气体的值持续上升。基于甲基纤维素的酚红新鲜度指示标签呈现出与椰子水新鲜度状况相匹配的最佳颜色变化，即紫红色（新鲜）、橙色（应立即饮用）和黄色（已变质），因此它可用作监测椰子水质量的智能包装。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/9e0c2248f76a/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/daab644c694e/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/8f70cefcc061/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/3feeb472fcd5/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/6ac1102ff2e3/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/f979f1099893/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/d44b43dcaf5f/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/a88defc64c09/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/9e0c2248f76a/gr8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/daab644c694e/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/8f70cefcc061/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/3feeb472fcd5/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/6ac1102ff2e3/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/f979f1099893/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/d44b43dcaf5f/gr6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/a88defc64c09/gr7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d56b/10979229/9e0c2248f76a/gr8.jpg

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