Liu Dylan Zhe, Hassan Sabeen, Long Benjamin M, Labas Alan, Amamcharla Jayendra K, Yoo Michelle J Y, Hu Xiaojie, Bean David C
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
Institute of Innovation, Science, and Sustainability, Federation University Australia, Mount Helen, VIC 3350, Australia.
Foods. 2025 Apr 28;14(9):1544. doi: 10.3390/foods14091544.
This study develops a pH-responsive label by incorporating anthocyanin from into a bacterial nanocellulose (BNC) film derived from acid whey fermentation. The labels were designed to display two distinct colors-pink and purple-by adjusting the pH of anthocyanin and were integrated into beef mince packaging to monitor quality changes over a 15-day storage period at 4 °C. Color variations were assessed using a chroma meter and visual inspection, with both label types exhibiting a shift to blue in response to a deterioration in freshness. Significant differences ( < 0.05) in total color difference (∆E) were observed across data collection days. The pink label showed an ∆E of 14.19 between day 0 and day 8, increasing to 27.39 by day 15. The purple label exhibited an ∆E of 12.94 by day 8 and 27.86 by day 15. A Total Volatile Basic Nitrogen (TVBN) analysis and microbial evaluations confirmed a degradation in the quality of the beef mince, with strong correlations between ∆E and ∆TVBN (r = 0.956 for pink, r = 0.993 for purple). Additionally, good correlations were recorded between label total color differences and coliform counts (r = 0.933 for pink, r = 0.875 for purple), as well as Total Plate Counts (TPCs) (r = 0.982 for pink, r = 0.950 for purple). These results highlight the potential of acid whey-derived nanocellulose films as real-time quality indicators for intelligent food packaging systems.
本研究通过将来自[具体来源未提及]的花青素掺入由酸乳清发酵得到的细菌纳米纤维素（BNC）膜中，开发了一种pH响应型标签。这些标签被设计成通过调节花青素的pH值来呈现两种不同的颜色——粉色和紫色，并被整合到牛肉末包装中，以监测在4℃下15天储存期内的质量变化。使用色度计和目视检查评估颜色变化，两种标签类型在新鲜度下降时均呈现向蓝色的转变。在数据收集的各天中观察到总色差（∆E）存在显著差异（<0.05）。粉色标签在第0天到第8天之间的∆E为14.19，到第15天增加到27.39。紫色标签在第8天的∆E为12.94，到第15天为27.86。总挥发性碱性氮（TVBN）分析和微生物评估证实了牛肉末质量的下降，∆E与∆TVBN之间存在很强的相关性（粉色r = 0.956，紫色r = 0.993）。此外，标签总色差与大肠菌群计数（粉色r = 0.933，紫色r = 0.875）以及总菌落数（TPCs）（粉色r = 0.982，紫色r = 0.950）之间也记录到良好的相关性。这些结果突出了酸乳清衍生的纳米纤维素膜作为智能食品包装系统实时质量指标的潜力。
