Chestnut Research Center of Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China; Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei, China; Engineering Research Centre of Chestnut Industry Technology, Ministry of Education, Hebei Normal University of Science and Technology, Qinhuangdao 06660, Hebei, China.
Xinxiang Institute of Engineering, School of Food Engineering, Xinxiang 457000, Henan, China.
Int J Biol Macromol. 2024 Sep;276(Pt 1):133917. doi: 10.1016/j.ijbiomac.2024.133917. Epub 2024 Jul 15.
In this study, a black wolfberry anthocyanin-based indication label (BWIL) was developed using black wolfberry pigment (BWP) in combination with polyvinyl alcohol (PVA) and carboxymethyl cellulose (CMC) (PVA:CMC = 4:3). The potential use of BWIL for monitoring the freshness of Dorang lamb was further investigated. As revealed, physical cross-linking occurred between PVA, CMC and BWP during the preparation of BWIL. The addition of BWP promoted the internal cross-linking, porosity, and thermal stability of BWIL significantly (p < 0.05). Specifically, BWIL showed a distinct color change when exposed to the refrigerated conditions of Dorang lamb. After 6 days, 12 days and 16 days of lamb refrigeration, the ΔE of BWIL was 26.3, 28.6 and 30.7, respectively, which far exceeded the human eyes' color threshold discernible (ΔE = 3.5). Besides, the ΔE of BWIL was significantly correlated with pH, fat oxidation, and TVB-N content of Dorang lamb (p < 0.05). This result indicated that BWIL could be used for identifying the freshness of lamb accurately. Importantly, the shelf-life of lamb with BWIL was extended from 6 days to 16 days, which suggests that BWIL would be an effective tool for real-time freshness monitoring and shelf-life extending of Dorang lamb.
在这项研究中，采用黑枸杞色素（BWP）与聚乙烯醇（PVA）和羧甲基纤维素（CMC）（PVA：CMC=4：3）相结合，开发了一种基于黑枸杞花色苷的指示标签（BWIL）。进一步研究了 BWIL 用于监测多浪羊新鲜度的潜在用途。结果表明，BWIL 的制备过程中 PVA、CMC 和 BWP 之间发生了物理交联。BWP 的添加显著促进了 BWIL 的内部交联、孔隙率和热稳定性（p<0.05）。具体来说，BWIL 在暴露于多浪羊冷藏条件下时会发生明显的颜色变化。在羊肉冷藏 6 天、12 天和 16 天后，BWIL 的ΔE 分别为 26.3、28.6 和 30.7，远远超过了人眼可辨别的颜色阈值（ΔE=3.5）。此外，BWIL 的ΔE 与多浪羊肉的 pH、脂肪氧化和 TVB-N 含量显著相关（p<0.05）。这一结果表明，BWIL 可用于准确识别羊肉的新鲜度。重要的是，添加 BWIL 后羊肉的保质期从 6 天延长到 16 天，这表明 BWIL 是一种用于实时监测和延长多浪羊肉新鲜度和保质期的有效工具。
