Tan Yinglin, Liu Xiao, Cheng Zhi, Zhan Qiping, Zhao Liyan
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Sanya Institute, Nanjing Agricultural University, Sanya 572024, China.
Foods. 2024 Dec 15;13(24):4049. doi: 10.3390/foods13244049.
Freshness indicator labels are crucial for food quality monitoring. However, existing labels often lack stability and sensitivity. This study aims to develop a safe freshness indicator label with high stability and sensitivity. By evaluating the pH response characteristics and stability of four natural pigments, purple potato anthocyanin (PA) was identified as having the best color properties. Mixing the more stable alizarin (AL) with PA improved the stability of the pigment solution without reducing sensitivity. These film labels are prepared with three natural biomolecules and polymers that are a two-by-two composite of them: soybean isolate protein, acacia bean gum, and sodium alginate. Through comparisons of ammonia response, color stability, water solubility, and mechanical properties, the soy protein isolate and locust bean gum composite were determined to be the optimal substrate system. The label of soybean protein isolate and locust bean gum was initially applied to the freshness identification of shrimp and chicken. The results show that the label can effectively respond to the spoilage of aquatic products and meat products and has great application potential in the field of food packaging.
新鲜度指示标签对于食品质量监测至关重要。然而，现有的标签往往缺乏稳定性和灵敏度。本研究旨在开发一种具有高稳定性和灵敏度的安全新鲜度指示标签。通过评估四种天然色素的pH响应特性和稳定性，发现紫薯花青素（PA）具有最佳的颜色特性。将更稳定的茜素（AL）与PA混合可提高色素溶液的稳定性，同时不降低灵敏度。这些薄膜标签由三种天然生物分子和聚合物制成，它们是两两复合而成的：大豆分离蛋白、刺槐豆胶和海藻酸钠。通过对氨气响应、颜色稳定性、水溶性和机械性能的比较，确定大豆分离蛋白和刺槐豆胶复合材料为最佳底物体系。大豆分离蛋白和刺槐豆胶标签最初应用于虾和鸡肉的新鲜度鉴定。结果表明，该标签能够有效响应水产品和肉制品的变质，在食品包装领域具有巨大的应用潜力。
