Kuswandi Bambang, Seftyani Mita, Pratoko Dwi Koko
Chemo and Biosensors Group, Faculty of Pharmacy, University of Jember, Jl. Kalimantan 37, Jember, 68121 Indonesia.
J Food Sci Technol. 2024 Sep;61(9):1811-1822. doi: 10.1007/s13197-024-05960-y. Epub 2024 Mar 1.
An edible colorimetric label has been developed to determine the freshness level of mushrooms, i.e. white oyster mushrooms (). The edible indicator label has been fabricated based on purple sweet potato ( L.) anthocyanins (PSPA) immobilized onto an edible film made of chitosan and cornstarch with added PVA. The freshness parameters of the mushrooms were pH, weight loss, texture, and sensory evaluation. The results showed that the colorimetric label was dark purple when the mushroom was fresh, and turn to light purple when the mushroom was still fresh, and finally green when the mushroom was no longer fresh. The color value (mean Red) of the label was measured using the ImageJ program, where its color value (mean Red) increased with decreasing freshness level of the mushrooms. The edible label can distinguish fresh mushrooms from spoilage, making it suitable to be used in a packaged mushroom as a freshness indicator.
一种可食用的比色标签已被开发出来用于测定蘑菇（即白平菇）的新鲜度。这种可食用指示标签是基于固定在由壳聚糖、玉米淀粉和添加的聚乙烯醇制成的可食用薄膜上的紫薯花青素制成的。蘑菇的新鲜度参数包括pH值、重量损失、质地和感官评价。结果表明，当蘑菇新鲜时，比色标签为深紫色；当蘑菇仍新鲜时，标签变为浅紫色；当蘑菇不再新鲜时，标签最终变为绿色。使用ImageJ程序测量标签的颜色值（平均红色值），其颜色值（平均红色值）随着蘑菇新鲜度的降低而增加。这种可食用标签可以区分新鲜蘑菇和变质蘑菇，使其适合作为包装蘑菇的新鲜度指示剂。
