Faria Carla S V, Vieira Jorge M, Vicente António A, Martins Joana T
CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
LABBELS-Associate Laboratory, Braga/Guimarães, Portugal.
Foods. 2024 Sep 27;13(19):3088. doi: 10.3390/foods13193088.
The main goal of this work was to develop bio-based and ecofriendly intelligent films as freshness indicators to monitor European hake () quality during storage by using a visual, non-destructive, and real-time technique. Locust bean gum (LBG)/κ-carrageenan (Car) films incorporating blueberry extract (BLE) or beetroot extract (BEE) were developed and their effectiveness to detect hake deterioration during 7 days of storage at 4 °C was evaluated. A visible color response from pink to blue was observed on the BLE films at the end of hake storage, which correlated with the hake deterioration profile, namely an increase in pH values (from 6.60 ± 0.04 to 8.02 ± 0.03), total viable count (TVC, from 4.61 ± 0.36 to 8.61 ± 0.21 log CFU/g), and total volatile basic nitrogen content (TVB-N, from 10.21 ± 1.97 to 66.78 ± 4.81 mg/100 g) beyond the spoilage threshold. The results of this study are very promising, since it was possible to develop a new effective intelligent bio-based responsive indicator film incorporating natural dye BLE, which has the potential to contribute to food waste reduction and improve food safety by detecting the hake freshness status.
这项工作的主要目标是开发基于生物的环保智能薄膜作为新鲜度指标，通过视觉、无损和实时技术监测欧洲无须鳕（）在储存期间的质量。制备了含有蓝莓提取物（BLE）或甜菜根提取物（BEE）的刺槐豆胶（LBG）/κ-卡拉胶（Car）薄膜，并评估了它们在4℃储存7天期间检测无须鳕变质的有效性。在无须鳕储存结束时，BLE薄膜上观察到从粉红色到蓝色的可见颜色变化，这与无须鳕的变质情况相关，即pH值升高（从6.60±0.04升高到8.02±0.03）、总活菌数（TVC，从4.61±0.36 log CFU/g升高到8.61±0.21 log CFU/g）以及总挥发性盐基氮含量（TVB-N，从10.21±1.97 mg/100 g升高到66.78±4.81 mg/100 g）超过了变质阈值。这项研究的结果非常有前景，因为有可能开发出一种新的有效的基于生物的智能响应指示薄膜，该薄膜含有天然染料BLE，有潜力通过检测无须鳕的新鲜度状态来减少食物浪费并提高食品安全。
