Food Bioscience
·
2024
·
IF 4.8
Shiyao Wang,Shanshan Liu,Xinxin Yang,Shihao Zhang,Xing Li,Lixin Zhang,Yisheng Chen
A novel colorimetric paper-sensor (CPS) in this research was fabricated by functionalizing filter paper with mulberry anthocyanin to monitor the freshness of packaged carp and milk. A 2D printer was applied to distribute uniformly mulberry anthocyanin onto the filter paper to form 10 × 10 mm 2 squares, whose colors had a response to ambient pH values. The obtained CPS demonstrated satisfactory stability and reliable color-rendering capacity at pH 2–12. The correlation between color variation and sample freshness was quantitatively evaluated. The application of CPS in detecting the freshness of carp and milk at 25 °C was further studied, whose results evidenced that CPS had a significant color variation when ΔE was greater than 5. Additionally, its color turned from red-violet to gray when TVB-N of carp was greater than 20 mg/mL, implying that there was a strong positive correlation between TVB-N and color variation (R = 0.515). Finally, quantitative analysis about color was conducted by the color recognition software of smartphone. The results indicated when S value (the newly defined color calculation method) was less than 50 or R value was greater than 120, milk and fish were rotten. Consequently, 2D printer could be a promising tool to fabricate intelligent packaging materials enabling monitor visually freshness.
研究领域:
食品科学
·
包装技术
·
生物化学
✓ 已验证
DOI
高影响因子
PROGRESS IN ORGANIC COATINGS
·
2020
·
IF 4.469
Hongxia Wang,Bing Li,Fuyuan Ding,Taolin Ma
Chitin nanofiber decorated with both cationic (NH 3 + ) and anionic (COO − ) is fabricated by partial deacetylation and TEMPO-oxidation (TEMPO/NaClO 2 /NaClO) system. As-prepared zwitterionic chitin nanofiber has particle size around 395 nm and excellent dispersibility. It could synergize with chitosan to immobilize anthocyanin for manufacturing smart ink, which is proved to be mainly stabilized by hydrogen bond. Chitin nanofiber could improve the rheology properties including yield stress and shearing viscosity of the ink, and result in excellent printability with rub resistance and tape fastness being up to 97.8 % and 98.9 % respectively. The screen-printed label (based on smart ink) displays different colors and shows certain color change trend under different pH conditions. Analysis of the volatile basic nitrogen, CIE Lab (Commission International Eclairage color model) and pH demonstrates the effective indicating properties of the label for fish freshness level. The application on fish proves that this screen-printed label could be an easy, green way to determine the meat freshness.
研究领域:
材料科学
·
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xiaoyu Du,Gan Wu,Xilin Dou,Zhaoyang Ding,Jing Xie
Food prone to spoilage has a huge food safety hazard, threatening people’s health, so early detection of food spoilage is a continuous and urgent need. Herein, we developed a dual-mode response sensor, alizarin complexone@UiO-66-NH 2 , which can accurately detect pH. The sensor demonstrated significant changes in color from pale yellow to deep pink, while the fluorescence shifted from light blue to blue violet. Moreover, both UV absorption and fluorescence intensity showed a linear correlation with pH raging from 4.5 to 7.5. These results indicate that the sensor effectively responds to pH, making it suitable for detecting the freshness of perishable food. To put this into practice, we integrated the sensor with cellulose-based filter paper to determine the freshness of shrimp and beef, which was proved to be effective in assessing freshness. In the future, it can be combined with intelligent colorimetric and fluorescence instruments to achieve visual detection.
研究领域:
食品科学
·
化学传感
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2023
·
IF 4.4
Jin Zhang,Junjie Zhou,Tianhao Zhang,Yonghe Tang,Lintao Zeng
The freshness of fish and shrimp is closely associated with food safety, hence it is a wide concern to develop a facile and effective method for fast, non-destructive and visual screening the freshness of fish and shrimp. Herein, we developed a chromogenic and fluorogenic sensor (RFCC) based on resorufin for sensing of biogenic amines including cadaverine and putrescine. RFCC underwent aminolysis with cadaverine or putrescine, displaying a remarkable fluorescence turn on response at 593 nm along with obvious color change from colorless to pink. RFCC was fabricated into test strips to sense cadaverine vapor, and the RGB value of test strips showed a good linear relationship with the concentration of cadaverine (0.5 – 8.2 × 10 3 ppm). The RFCC tag was used to in situ screen the freshness of fish and shrimp according to obvious fluorescence change, and satisfactory results were achieved. Furthermore, this test strip was validated by total volatile base nitrogen (TVBN), providing a simple, low cost and portable tool to screen the freshness of fish and shrimp for consumers and suppliers without expensive instrumentation.
研究领域:
食品科学
·
化学传感
·
食品安全
✓ 已验证
DOI
PubMed
高影响因子
FOOD CONTROL
·
2025
·
IF 6.3
Huan Huang,Guocheng Zhou,Zhiyuan Meng,Ting Li,Linfeng Sun,Zhonglong Wang,Yiqin Yang
Biogenic amines (BAs), such as cadaverine (Cad), putrescine (Put), and spermine (Spe), serve as critical indicators of meat freshness. In this study, we developed a novel flavonol-derived fluorescent probe, 4-(3-((4-cyanobenzoyl)oxy)-4-oxo-2-(2,4,6-trimethoxyphenyl)-4H-chromen-7-yl)benzoic acid ( CTBA ). CTBA exhibited a sensitive and selective fluorescence response to BAs, with a pronounced emission peak at 510 nm that intensified proportionally with BA concentration. For Cad, the probe demonstrated a linear detection range of 0–45 μM, achieving a low limit of detection (LOD) of 0.36 μM. The interaction mechanism between CTBA and cadaverine was validated through 1 H NMR and high-resolution mass spectrometry (HRMS). Furthermore, a composite fluorescent film was fabricated by spin-coating CTBA with ethyl cellulose (EC), leveraging hydrogen-bonding interactions. This film was successfully applied for real-time monitoring of freshness in fish, and prawn. Our work introduces a pioneering bifunctional material capable of dual-purpose packaging and freshness detection, offering significant potential for enhancing food safety protocols.
研究领域:
食品安全
·
分析化学
·
传感器
·
材料科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Qian Han,Min Yang,Zexin Zhang,Xinwen Bai,Xiuying Liu,Zhenhua Qin,Wei Zhang,Pingping Wang,Lijie Zhu,Zaixi Shu,Xuepeng Li
In this study, amine vapor-sensitive films with ratiometric fluorescence attributes were developed. The pH-sensitive fluorescein 8-hydroxypyrene-1,3,6-trisulfonic acid trisodium salt (HPTS) and its tetraphenylethylene derivative (TPB) were selected as ratiometric indicators and incorporated into a polyvinyl alcohol (PVA) matrix to produce HPTS/TPB-PVA films. The films responded well to amine vapors, and the interference of aromatic vapors did not substantially affect the fluorescence signals of the films. Under UV light at a wavelength of 365 nm, the fluorescence of the films changed from dark pink to light pink and finally to yellow when the freshness of the fish was visually checked during storage. In addition, the color difference values of the films showed a positive correlation with the total volatile basic nitrogen (TVB-N), ranging from 12.7 to 24.8 mg/100 g at 25 °C and 8.4 to 25.6 mg/100 g at 4 °C, respectively. This indicates that fluorescent films have good potential for quantifying fish freshness in the near future when connected to an automatic data processing system based on color differences.
研究领域:
食品科学
·
生物传感
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 23
·3813
·
IF 5.561
Jinhao Zou,Xueming Liu,Xuping Wang,Huaigu Yang,Jingrong Cheng,Yaosheng Lin,Daobang Tang
Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster rate during beef preservation. GA also improved the preservation effect as on the 12th day of storage, the beef samples treated with GEL-CHI-GLY-GA had the lowest thiobarbituric acid reactive substances (0.76 mg Malondialdehyde (MDA)/kg) and total viable count (6.0 log cfu/g). On the whole, though RES showed an improvement on beef preservation, the improvement was not as good as the other two polyphenols. After 12 days of storage, the beef samples treated with GEL-CHI-GLY-RES had a higher pH value (6.25) than the other two polyphenol treatmed groups. Overall, the three polyphenol-added combinations increased the shelf life of beef by approximately 3–6 days compared to the control group (treated GEL-CHI-GLY with distilled water).Keywords:fresh beef;edible coating;polyphenols;meat quality
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yongxin Zheng,Hengkai Gao,Ziyao Liu,Cenhao Li,Xianchao Feng,Lin Chen
This study aimed to develop an ammonia and pH super-sensitive label by incorporating methyl red and bromothymol blue (MR-BTB, MB) into gellan gum/sodium carboxymethyl cellulose (GG/CMC-Na, GC). Furthermore, E-nose as an auxiliary tool combined with the labels to monitor meat freshness. Results showed that MB had more color change than pure MR or BTB, and the detection limit of ammonia about the MR-BTB (1:2) group was only 2.82 ppm. The addition of MB significantly increased tensile strength, moisture content, and water solubility, but decreased elongation at break and transmittance of the GC label ( p < 0.05). The result of FTIR and SEM indicated the formation of hydrogen bonds and well compatibility between MB and GC. Furthermore, the color of the GC-10.0MB label was constantly obviously changing during meat storage, indicating that the GC-10.0MB label had great potential for monitoring the freshness of the lamb meat. A high correlation was found between ΔE of GC-10.0MB label and TVB-N (R 2 = 0.9092) and pH (R 2 = 0.9114) of meat. Interestingly, the high correlation between ΔE of GC-10.0 MB label and the response value of S2 (R 2 = 0.7531), S6 (R 2 = 0.9921), and S7 sensor (R 2 = 0.8325) of E-nose was also found.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Xueyan Yun,Shuai Yuan,Shuo Shi,Yangyang Wang,Linze Liu,Lijun Song,Tungalag Dong
Amine-responsive fluorescent indicator films for meat freshness were constructed by incorporating β-glucan grafted with fluorescein isothiocyanate (FITC) in polyvinyl alcohol (PVA). The structural, thermal, and responsive properties of grafted copolymers (βGlu-FITC) were investigated. The results of 1 H NMR spectra showed that βGlu-FITC exhibited proton signals between 6.5 and 6.7 ppm, suggesting the successful grafting of FITC onto β-glucan. The fluorescence quantum yield of βGlu-FITC was 18.72%, which was higher than that of β-glucan of 12.94% at the optimum excitation wavelength of ultraviolet light of 365 nm. With the incorporation of PVA as a film-forming matrix, βGlu-FITC/PVA films showed high yellow-green fluorescent responsiveness under volatile ammonia and pH solution. When the film was used for meat freshness, the 0.06βGlu-FITC/PVA film provided a noticeable fluorescent indication of pork freshness that corresponded to increases in total volatile basic nitrogen, total colony counts, and drip loss, suggesting its potential for meat packaging and as a freshness indicator.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Yihang Zhang,Jing Guo,Hongye Wang,Fangxin Zou,Xuecui Song,Fucheng Guan,Minghan Li,Jianbin Sun,Zheng Li,Qiang Yao
Fresh trays could not provide efficient protection and detection to the fresh foods during the transportation and sale processes due to its less functions. To address these challenges, one type of multifunctional fresh tray with antibacterial and detection properties was fabricated by the combining of two types of functionalized polylactic acid (PLA) aerogels, PLA/carvacrol (PLA/CA) aerogel and PLA-red cabbage anthocyanin (PLA-RCA) aerogel. The PLA/CA aerogel prepared by in situ encapsulation strategy exhibits a strong antioxidant effect with the free radical clearance rate of 69.57 % at 12 h, and a significant inhibitory effect on Staphylococcus aureus and Escherichia coli due to the existence of CA. The PLA- RCA aerogel prepared via the solute self-assembly strategy demonstrates a detection property due to the existence of RCA. Meanwhile, the microfiber structure of PLA aerogel provided more reaction sites for RCA which results in a fast response to ammonia in 5 s. Therefore, the novel fresh tray could not only extend the shelf life of food but also monitor the status of food in real time. Overall, the preparation of the novel fresh tray by the functionalization of PLA aerogel can provide a feasible solution for the storage and detection of fresh food.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Zhuye Shang,Qingtao Meng,Dihua Tian,Yue Wang,Zexi Zhang,Zhiqiang Zhang,Run Zhang
We report the development of a red-emitting fluorescence probe ( XDS ) for hydrogen sulfide (H 2 S) detection in biosystems, real-world food samples, and application of this probe for monitoring of H 2 S production during food spoilage. The XDS probe is developed by coupling of coumarin derivative to rhodanic-CN through a H 2 S responsive C C bond. Remarkable fluorescence quenching of XDS is observed as a result of the response to H 2 S. Semi-quantitative detection of H 2 S in three real-world water and two beer samples and monitoring of H 2 S production during food spoilage in real-time by “naked-eye” and smartphone colorimetric analysis are then achieved using XDS as the probe. Moreover, XDS is low toxicity, allowing it being used for visualizing endogenous and exogenous H 2 S in vivo in a mouse model. It is expected that the successful development of XDS could provide an effective tool for investigating the roles of H 2 S in biomedical system and for future food safety evaluation.
研究领域:
生物化学
·
食品安全
·
医学影像
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Shiyao Wang,Shanshan Liu,Xinxin Yang,Shihao Zhang,Xing Li,Qi Zhang,Yisheng Chen
Biosafe colorimetric labels that can accurately evaluate food freshness have been widely investigated in recent years. The colorimetric macro-array sensor, with the composite solution of curcumin, alizarin and acetic-acid as the indicator, was prepared by means of a self-developed 2D printing device to detect shrimp freshness. The results evidenced the sensor which had high stability, uniform color distribution and great sensitivity could be drop-on-demand printed in batches under the premise of micro-printing. When the TVB-N content of shrimp exceeded 20 mg/100g at all observed temperatures, the sensor abruptly turned from yellow to reddish-brown meanwhile the ΔE value raised sharply, indicating that there was a color mutation at the critical value of shrimp freshness. The macro-array sensor could be recognized by the smartphone to obtain the correlation between the color information (RGB) and TVB-N content, by which the shrimp freshness was determined. Furthermore, the correlation was verified through the WeChat mini-program. When the R value was less than 200 or the G value was below 140, the sensor was brown, suggesting the sample was inedible. Consequently, the system can be applied in food quality control throughout the supply chain.
研究领域:
食品科学
·
生物传感技术
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）