INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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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
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生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
·
IF 5.7
Jianing Zhang,Junjun Zhang,Xinai Zhang,Xiaowei Huang,Jiyong Shi,Remah Sobhy,Ibrahim Khalifa,Xiaobo Zou
In this study, we devised a photothermally stable phytochemical dye by leveraging alizarin in conjunction with the metal–organic framework ZIF-8 (AL@ZIF-8). The approach involved grafting alizarin into the microporous structure of ZIF-8 through physical adsorption and hydrogen-bonding interactions. AL@ZIF-8 significantly enhanced the photostability and thermostability of alizarin. The nanoparticles demonstrate substantial color changes in various pH environments, showcasing their potential for meat freshness monitoring. Furthermore, we introduced an intelligent film utilizing poly(vinyl alcohol)-sodium alginate-AL@ZIF-8 (PA-SA-ZA) for detecting beef freshness. The sensor exhibited a superior water contact angle (52.34°) compared to the alizarin indicator. The color stability of the film was significantly enhanced under visible and UV light (ΔE < 5). During beef storage, the film displayed significant color fluctuations correlating with TVB-N (R2=0.9067), providing precise early warning signals for assessing beef freshness.
研究领域:
食品科学
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材料科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Wanmei Lin,Yifan Zhang,Jihong Huang,Zhonghong Li
A pH-responsive double-layer film comprising chitosan (CS), zein (Z), curcumin-β-cyclodextrin complex (Cur- β-CD), alizarin (AL) and cinnamaldehyde (CIN) was developed to detect spoilage and prolong the shelf life of pork. The outer Z/AL is the colorimetric responsive and highly protective outer layer, while the CS/Cur- β-CD/CIN is the fluorescence responsive and functional layer. The CS/Cur- β-CD/CIN-Z/AL film demonstrated excellent barrier properties against oxygen (8.48 × 10 -13 g (m s Pa) -1 ) and water (2.42 × 10 -11 g (m s Pa) -1 ) primarily due to the polar interactions in the Z structure and its hydrophobic nature. The addition of AL and Cur provided the CS/Cur- β-CD/CIN-Z/AL film with pH colorimetric and fluorescence response capabilities, respectively. Furthermore, the inclusion of Cur- β-CD, CIN and AL significantly enhanced the film’s antioxidant and antibacterial properties, with radical scavenging rates of 79.29 % (DPPH) and 89.84 % (ABTS), as well as antibacterial efficiencies of 96.2 % ( S. aureus ) and 85.78 % ( E. coli ). To test the effectiveness of the double-layer film, a freshness monitoring and maintenance experiment was conducted on pork stored at 4 °C for 8 days. Various parameters of pork, including surface color, pH value, total volatile bases nitrogen (TVB-N), total viable counts (TVC), thiobarbituric acid reactive substance (TBARS), hardness and springiness, were measured, along with the color and fluorescence intensity (FL) of the film. The shelf life of the pork was extended by at least 2 days compared to the control group, and the pork was considered inedible if ΔE ≥ 12 or FL intensity ≤ 2160. Overall, this food packaging film shows promise in simultaneously monitoring and maintaining the freshness of pork.
研究领域:
食品科学
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材料科学
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生物工程
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产品关联
DOI
PubMed
高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
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2018
·
IF 5.667
Yongqiang Shi,Zhihua Li,Jiyong Shi,Fang Zhang,Xucheng Zhou,Yahui Li,Mel Holmes,Wen Zhang,Xiaobo Zou
A novel and low-cost micro-sensor with a diameter of 12 μm was developed based on Titanium dioxide-Polyaniline/Silk fibroin fiber (TiO 2 -PANI/SFF). TiO 2 -PANI composites were deposited on surfaces of SFFs by in-situ polymerization. The microfibers were characterized by Scanning electron microscopy (SEM), Energy dispersive spectrometer (EDS), Raman spectrometer, Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD), and the formation mechanism of them was illustrated in detail. With ammonia (NH 3 ) as model gas, the TiO 2 -PANI/SFF micro-sensor showed good sensing performance with response value of 0.82 and response time of 10 s to NH 3 of 100 μg/L. When the micro-sensors were applied for pork freshness evaluation, the output response values showed good correlation with the total volatile basic nitrogen (TVB-N) levels in pork (R 2 = 0.990), and the discriminant results of the micro-sensors for pork freshness based on linear discriminant analysis (LDA) showed the prediction accuracy of calibration and prediction set was 90.73% and 86.38%, respectively, which indicated the great potential of TiO 2 -PANI/SFF micro-sensor for pork freshness evaluation.
研究领域:
材料科学
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食品科学
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传感器技术
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DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Guangzhi Wang,Yuchen Guo,Yang Yu,Yan Shi,Yuxiang Ying,Hong Men
Pork freshness is crucial for flavour, nutrition and consumer health. The current colorimetric sensor array (CSA) detection systems face challenges related to high sensor development costs, low recognition accuracy and limitations in the platform use. Herein, we developed a CSA and ColorNet framework to detect pork freshness. The 53-point CSA was designed by selecting sensitised pH indicators and aldehyde/ketone indicators. To optimize the sensor, the Euclidean distance method was used to identify 24 array points with dyes that exhibited more sensitive responses. The ColorNet captured the color information of pork freshness, allowing real-time detection with a 99.5 % accuracy. For practical deployment and mobile applications, a refined 12-point CSA was developed using gradient activation mapping, maintaining a 99 % recognition rate, which is comparable with the 24-point CSA. The proposed CSA and model ensure consumer health and safety, providing strong technical support for quality monitoring and control in the pork industry.
研究领域:
食品科学
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人工智能
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生物医学工程
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Tiantian Liu,Jiayi Xue,Ruoran Qin,Longwei Jiang
This study used chitosan (CS) as the film matrix and curcumin (Cur) as the indicator (CC). Inspired by the adhesion of mussels, a hydrophobic indicator film was prepared by fixing a hydrophobic layer formed by rice bran wax (RW) and hydrophobic SiO 2 onto the CS matrix via dopamine self-polymerization. The results showed that the CS film with RW and SiO 2 coatings (CC-R-S) presented hierarchical micro- and nanostructures, significantly increasing the hydrophobicity and stability compared with those of CC. The water contact angle (WCA) increased from 84.28° to 130.43°. Even after mechanical abrasion, the WCA remained above 118°, and after chemical corrosion, the WCA stabilized at approximately 120°. The excellent durability enabled CC-R-S films to be applicable to the internal surfaces of various food packages to decrease the amount of liquid food remaining as much as possible. Moreover, after being sprayed with RW-SiO 2 , the elongation at break increased by 1.73 times, whereas the water vapor permeability decreased by 0.19 times. The CC-R-S film also displayed good pH responsiveness and NH 3 sensitivity. When monitoring the freshness and preservation of pork at different temperatures, the CC-R-S film clearly varied in color from yellow to red but also extended the shelf life of pork by 2 days at 25 °C and 4 °C. Therefore, this study holds enormous potential for the application of smart food packaging to monitor meat quality changes.
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
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IF 9.231
Wanmei Lin,Gengli Huang,Weixia Yang,Shuhao Zeng,Xueli Luo,Jihong Huang,Zhonghong Li
Exploring food packaging films simultaneously possess freshness monitoring and maintaining can effectively tackle food safety issues. Here, we constructed a chitosan/N-doped carbon dots (CS/N-CDs) film which can monitor the freshness of pork based on pH-mediated fluorescent sensing and extend the shelf life based on the antioxidant, antibacterial and UV shielding properties. The fluorescent intensity of CS/N-CDs films increased with the increase of pork pH from 5.77 to 6.84 which positively related to the change of TVB-N from 6.68 to 17.53 mg/100 g. CS/N-CDs films had a maintaining effect on pork freshness corroborated by the scavenging activity on DPPH and ABTS radicals and antibacterial efficiency and inhibition zones of S. aureus and E.coli , and the total viable count, a value, weight loss, hardness and springiness of pork. Cell viability and hemolytic activity assay proved that CS/N-CDs films was safe. A novel chitosan-based intelligent and active food packaging film was provided.
研究领域:
食品科学
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生物材料
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食品安全
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产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 15
·2372
·
IF 5.561
Yahui Li,Yanxiao Li,Jiyong Shi,Zhihua Li,Xin Wang,Xuetao Hu,Yunyun Gong,Xiaobo Zou
A novel, operational, reliable, flexible gas sensor based on silk fibroin fibers (SFFs) as a substrate was proposed for detecting the freshness of pork. Silk is one of the earliest animal fibers utilized by humans, and SFFs exposed many biological micromolecules on the surface. Thus, the gas sensor was fabricated through polyaniline (PANI) and silver nanowires (AgNWs) and deposited on SFFs by in-suit polymerization. With trimethylamine (TMA) as a model gas, the sensing properties of the PANI/AgNWs/silk composites were examined at room temperature, and the linear correlativity was very prominent between these sensing measures and the TMA measures in the range of 3.33 μg/L–1200 μg/L. When the pork sample is detected by the sensor, it can be classified into fresh or stale pork with the total volatile basic nitrogen (TVB-N) as an index. The result indicated that the gas sensor was effective and showed great potential for applications to detect the freshness of pork.Keywords:polyaniline;silver nanowires;silk;trimethylamine;gas sensor;pork freshness
研究领域:
食品科学
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材料科学
·
生物医学工程
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Yanli Ma,Lei Wen,Jinxiao Liu,Pengfei Du,Yaobo Liu,Peng Hu,Jianfang Cao,Weiting Wang
An intelligent pH response indicator film is an easy-to-use device for the real-time monitoring of meat freshness during transport and storage. Therefore, a novel pH-sensitive anthocyanin indicator film composed of polyvinyl alcohol–blueberry anthocyanin (BA)–2-hydroxypropyltrimethyl ammonium chloride chitosan (HACC) called PAH-2.0 with 1.2 mg/mL HACC to monitor meat freshness using HACC as the colorimetric enhancer has been developed. BA and HACC were mixed and immobilized in the polyvinyl alcohol matrix by hydrogen bonds, as confirmed via Fourier-transform infrared spectroscopy and X-ray diffraction. The inclusion of HACC improved the color stability and antioxidant and antibacterial properties of the PAH-2.0 film. When applied to pork for freshness monitoring at 4 °C, three freshness stages, including fresh, sub-fresh, and spoiled, could be clearly distinguished based on the color variations of the PAH-2.0 film. The distinct hierarchical color change from purple to blue-violet and finally to grayish-blue was highly correlated with the indicators of pork freshness: pH values, total volatile basic nitrogen, and total viable count. This study provides a simple and promising approach for fabricating meat freshness indicator films with high color recognition accuracy, thereby offering new possibilities for visual meat freshness monitoring.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Junna Sun,Ye Zhang,Rui Liu,Jian Du,Qingdai Liu,Tianxin Wang,Yuan Wang,Hao Wang
In this paper, an intelligent pH-sensitive pad was well designed using blueberry anthocyanin (BA) mixed with citric acid (CA) and yellow lake (Y), as composite indicator with significant color change (ΔE) from pink to yellow to green at pH 6.0–7.0 under tricolor principle. The double-layer poly(vinyl alcohol)/glycerol/gelatin (PGG)-CA/PGG-CA-BA-Y pad exhibited an excellent colorimetric pH/NH 3 -response, water-absorption ability, mechanical properties and preservation performance. Applied into the freshness monitor of chilled pork, the pad color change was detected from red (fresh) to orange (semi-fresh) and then to green (spoiled) by both naked eye visually and mobile APP rapidly, as the correlation coefficients (R 2 ) of ΔE and S RGB significantly correlated with pH (0.99 and 0.98) and TVB-N (0.96 and 0.96), respectively. In summary, intelligent pH-sensitive double-layer hydrogel pads could preciously monitor food freshness and prevent the spoilage, by improving anthocyanin stability and increase the sensitivity of color in response to a narrow pH range.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Yali Zhao,Dina M. El-Sherif,Jun Cheng,Huan Zhang,Zhenyang Hu,Qin Wu,Hui Shen,Zhilong Yu,Yunfei Xie
The development of a real-time monitoring system for meat freshness is crucial for ensuring food safety and enhancing the efficiency of the food supply chain. Herein, this study constructed a carboxymethyl cellulose-based colorimetric nanosensor array incorporating ionic liquid-tuned anthocyanins, a porous metal-organic framework particle (UiO-66), and nano-silica coating for real-time monitoring of pork freshness. Density functional theory calculations and multiple spectral analysis confirmed the mechanism by which ionic liquids tuned the anthocyanin color gamut. The sensor array's mechanical properties, thermal stability and sensitivity were significantly improved through the incorporation of UiO-66. The hydrophobic coating of the sensor array greatly enhanced the water contact angle rising from 76.5° to 134.8°, rendering excellent stability in high humidity conditions. The sensor array demonstrated good responsiveness and the durability up to 11 cycles to 5 common amine gases produced by meat spoilage. Additionally, the sensor array was integrated with 4 deep convolutional neural network models to predict pork freshness, all achieving accuracy rates above 97%. Notably, the VGG16 model achieved an accuracy rate of 99.16%. The designed monitoring system demonstrates significant potential for practical applications in intelligent meat packaging.
研究领域:
食品科学
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传感器技术
·
人工智能
✓ 已验证
产品关联
DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2024
·
IF 13.3
Shiyou Yu,Zhenge Yue,Xin Wang,Siyao Zhang,Zhuo Zhou,Lan Zhang,Yongqiang Ma
In the present study, we constructed an electrochemical sensor using three materials, namely, cerium dioxide (CeO 2 ) composite platinum (Pt) and polymer 3-amino-5-mercapto-1,2,4-triazole (PTA), prepared by hydrothermal method, to detect xanthines and uric acid. Scanning electron microscopy (SEM), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and Fourier infrared spectroscopy (FT-IR) were used to characterize the morphology, elemental composition, and structure of materials. The results demonstrated that the PTA/CeO 2 @Pt composites were prepared. The electrochemical behavior of xanthines and uric acid on PTA/CeO 2 @Pt composite electrodes was assessed by cyclic voltammetry (CV) and differential pulsed voltammetry (DPV). The results demonstrated that the dropping amount was 20 µL under a phosphoric acid buffer solution (pH 6). The peak current of xanthine (XA) demonstrated two good linear relationships with concentration, the linear regression equation was I XA = 0.3265C XA + 8.1967 R 2 = 0.994 in the concentration range of 10–138 µmol/L, whereas it was I XA = 3.9884C XA + 51.661 R 2 = 0.992 in the concentration range of 139–330 µmol/L. The detection limit was 10.36 × 10 –7 M. The freshness of fish meat was evaluated, and the correlation analysis between evaluation results and results of xanthine detection in fish meat by PTA/CeO 2 @Pt electrochemical sensor demonstrated that r = 0.945 and P < 0.01 had a good correlation. The sensor could be used to determine the xanthine content in fish to reflect the freshness of fish, thus displaying good application prospects.
研究领域:
生物化学
·
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）