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
JOURNAL OF FOOD ENGINEERING
·
2024
·
IF 5.3
Wenna Wang,Bohao Xu,Li Cai,Lijun Zhang,Zuju Shu,Zhongbo Li
Food freshness indication labels have a broad application prospect in the field of food safety because of monitoring the freshness of food and its environment in real time, which can assist consumers in identifying the freshness of food. Herein, large-area nanofiber films with colourimetric and fluorescent dual-channel indication were prepared via electrospinning technology using fluorescein isothiocyanate (FITC) with biogenic amine response as the indicator. FITC/PVA nanofiber films resulted in enhanced thermal stability and mechanical properties. With the increase of ammonia concentration in the atmosphere, the FITC/PVA composite films exhibited a gradual change in colour from grey to orange under daylight conditions. Furthermore, the green fluorescence was observed to gradually intensify under ultraviolet (UV) light. The results of shrimp freshness monitoring demonstrated obvious colour changes under both daylight and UV light condition, which the colour of the nanofiber films underwent a transformation from yellow to dark orange (ΔE = 46.18) under daylight and from green to bright yellow-green (ΔE = 41.77) under UV light after 1 day at 25 °C. The principal reason for the colour change of the films is the release of organic amine molecules during the spoilage process of fresh shrimp, leading the deprotonation of FITC under alkaline atmosphere and the change in its molecular conformation, resulting in the colour change and fluorescence enhancement of FITC under daylight. This colourimetric and fluorescent dual-channel response nanofiber films has the potential to be utilized in the field of food freshness monitoring to ensure the safety of the food supply.
研究领域:
食品安全
·
材料科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
PROGRESS IN ORGANIC COATINGS
·
2023
·
IF 6.6
Qi Zhang,Jian Zhang,Qingwei Ping,Zhihui Sui,Xiangyu Cao,Tianyuan Xiao
Curcumin-based smart films have gained widespread attention in the packaging field due to their convenience, ease of use, and environmental sustainability. However, its poor pH response, unsatisfactory mechanical properties , and limited moisture resistance severely restrict its applications. In this study, we prepared a curcumin-based bilayer indicator film with a protective layer consisting of gelatin, carboxymethyl cellulose , and hexadecyl trimethoxy silane to provide mechanical protection and moisture resistance, and an indicator layer consisting of gelatin, curcumin, and malvidin to improve the pH sensitivity of the curcumin-based film and broaden the range of color indication. Owing to the hydrophobic effect of the protective layer and cross-linking between the bilayers, the curcumin-based bilayer film exhibited excellent mechanical properties with a stress of 15.3 MPa, a strain of 101.6 %, and a Young's modulus of 38.9 MPa. The moisture resistance of the film was also improved, with a water vapor permeability as low as 1.11 ± 0.15 × 10 −10 g m m −2 Pa −1 s −1 . In addition, with the addition of malvidin, the curcumin-based bilayer film showed greater sensitivity to pH and more pronounced color changes compared to the gelatin/curcumin film for practical applications in monitoring shrimp freshness. Overall, this study demonstrated the applicability of the prepared curcumin-based bilayer indicator film for monitoring shrimp freshness and also broadened the prospects of curcumin-based films in the field of smart packaging.
研究领域:
食品科学
·
包装工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yuxiao Hu,Zhijian Tan
Sensitive intelligent films can be used to accurately monitor food freshness. In this study, a cellulose acetate curcumin-loaded cyclodextrin (CD)-based metal-organic framework intelligent film (CA-Cur@CD-MOF) was developed to monitor shrimp freshness at different spoilage stages in real time. The mechanical, barrier, optical, and ammonia-sensitive properties of this film were studied. Notably, this film demonstrated effective ammonia-sensitive color development, reaching a Δ E value of 8.5 in 2 min under an ammonia atmosphere of approximately 0.4 mM. This intelligent film exhibits good DPPH free radical scavenging ability, high thermal stability, and excellent theoretical limit of detection (LOD). Interestingly, shrimp can be classified as “fresh”, “sub-fresh”, and “spoilage” during the monitoring of shrimp freshness. Furthermore, a significant correlation ( R 2 = 0.9641) was observed between the TVB-N and Δ E value for this film. Therefore, this intelligent film is promising for the real-time monitoring of freshness of shrimp and other protein-rich foods.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Xinru Wen,Yixiang Zhen,Ruizhi Yang,Huimin Gao,Nasra Seif Juma,Liang Bai,Yan Chen,Yadong Zhao
In this study, an ultra-light porous aerogel was synthesized utilizing Blueberry anthocyanin (BA) and cellulose nanofibrils (CNF), and the freshness of shrimp was assessed through the colorimetric response of the aerogel. Through modification by Vinyltrimethoxysilane (VTMO), the aerogel's surface properties were altered from hydrophilic to hydrophobic, thereby enhancing its practicality in wet environments. By adjusting the concentrations and ratios of BA and CNF, key physical characteristics such as density, porosity, and specific surface area of the aerogel can be precisely controlled. These properties influence the aerogel's capacity to adsorb gases, thereby affecting its color change reversibility, sensitivity, and stability. Among all aerogels with varying proportions of BA/CNF (1:2, 1:3 and 1:4), the one prepared with a ratio of 1:3 (BA/CNF 1:3 aerogel) exhibited a high porosity and specific surface area, demonstrating exceptional sensitivity to alkaline gases and remarkable stability under light conditions. The detection limits of total volatile basic nitrogen (TVB-N) in BA/CNF 1:3 aerogel for detecting shrimp meat spoilage were 20.02 mg/100 g at 4 °C and 29.87 mg/100 g at 25 °C respectively. This kind of composite aerogel could be used for sensitive and visual monitoring of shrimp freshness, thereby reducing food waste and offering a novel approach to intelligent development within the food packaging industry.
研究领域:
食品科学
·
材料科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yingxuan Feng,Jian Lin,Xinjie Chen,Hao Chai,Linping Tian,Jiayi Zhang,Qingfeng Sun,Yushan Yang,Yingying Li
Biobased multi-stimulation materials have received considerable attention for intelligent packaging and anti-counterfeiting applications. Cellulose nanocrystals (CNCs) and cyanidins are good material candidates for monitoring food freshness as they are eco-friendly natural substances. This work incorporated cyanidin with a CNC-hosting substrate to develop a simple, environment-friendly colorimetric device to visualize food freshness. Across the pH range of 2–13, the indicator exhibited noticeable color changes ranging from red to gray and eventually to orange. The CNC-cyanidin (CC) film exhibited a dramatic color change from blue to dark red and high sensitivity at a relative humidity of 30 %–100 %. In corresponding to the total volatile elemental nitrogen (TVB-N) level of shrimp, the indicator showed distinguishable colors at different stages of shrimp. The findings imply that the samples have substantial potential for use as an intelligent indicator for tracking shrimp freshness.
研究领域:
食品科学
·
材料科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2022
·
IF 10.723
Yan Zhang,Qun Tang,Kangqi Huang,Zongshu Xu,Shaoxiong Feng,Heping Li,Zhiming Zou
There is a growing demand for the development of intelligent active packaging films to maintain and monitor the freshness of meat food . Herein, nano Co-based MOF (ZIF67) with ammonia-sensitive and antimicrobial functions was successfully synthesized and then integrated into cellulose acetate (CA) matrix to prepare intelligent active films. The impacts of ZIF67 incorporation on the structure, physical and functional characteristics of CA film were fully investigated. The results demonstrated that the ZIF67 nanofillers were evenly dispersed in CA matrix, resulting in remarkable improvement on tensile strength , toughness, thermal stability , UV barrier, hydrophobicity and water vapor barrier ability of CA film. Furthermore, the prepared CA/ZIF67 films exhibited superb antimicrobial and ammonia-sensitive functions. The CA/ZIF67 intelligent films turned their color from blue at beginning to brown during progressive spoilage of shrimp . These results revealed that the CA/ZIF67 films with excellent antimicrobial and ammonia-sensitive functions could be applied in intelligent active food packaging.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Danmin Yang,Qun Liu,Xu Zeng,Xiaoting Chen,Meng Li,Xialing Wu,Yue Liu,Yanzhen Zheng,Jionghua Xiang,Chunchun Wang,Wuyin Weng,Yucang Zhang
The cellulose nanofibers (CNFs) based pH-sensitive indicator films were developed by mixing guar gum (GG) with bromothymol blue-anchored chitin (BTB-Chitin) as an indicator to monitor shrimp freshness. The BTB-Chitin was prepared by grafting hydroxypropyltriethylamine groups (HPTA) to chitin first, then anchoring bromothymol blue (BTB) to prepare intelligent pH response BTB-Chitin. The 0.08 BTB-Chitin films had a good tensile strength of 11.76 MPa and the water contact angle values were 125°, which displayed obvious color response to pH buffers and acid base volatile gas. Besides, the homogeneous and flexible composite films showed good color stability and reversibility. The released amount of BTB was very low from the BTB-Chitin films in heptane and corn oil. The composite films had been degraded completely in 15 days in soil. The pH and volatile base nitrogen were measured to determine the degree decay of shrimp ( Litopenaeus vannamei ), and the prepared pH-sensitive films changed from yellow (fresh) to cyan (spoiled) with the freshness of shrimp decreased, indicating the BTB-Chitin films could detect the shrimp freshness in real-time and high visibility.
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
Journal of Food Measurement and Characterization
·
2024
·Vol. 18
·期 12
·10202-10218
·
IF 2.9
Ma Ye,Wan Jie,Luo Shunjing,Xiong Yong
In this study, intelligent films based on red radish anthocyanin as indicator and corn starch/citrus peel pectin as the matrix were developed by adjusting the pH value (3.0, 4.0, 5.0, 6.0 and 7.0) of the film-forming solution. The microstructure and infrared spectral characteristics of the films were elucidated, and their physical properties were assessed, including light barrier properties, hydrophobicity and mechanical strength. Furthermore, the films’ responsiveness to pH and ammonia was evaluated, and their application in monitoring the freshness of shrimp during storage was investigated. The results indicated that the cross-sectional distribution of the films prepared at pH 3.0 and pH 7.0 exhibited unevenness and poor compatibility, which adversely affected their mechanical and hydrophobic properties. All films demonstrated significant color changes in response to pH and ammonia, with the films fabricated at pH 3.0 and pH 4.0 displayed more pronounced color transitions. Notably, the film prepared at pH 4.0 exhibited the highest tensile strength (3.24 MPa) and could visually distinguish between fresh (red, 1 day), sub-fresh (pink, 2 days), and spoiled (purple, 3 days) shrimp during storage at 4 °C over a period of 4 days. Thus, this study presents a novel starch/pectin film based on red radish anthocyanin for shrimp sub-freshness monitoring by adjusting pH of the film-forming solution.
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
SENSORS AND ACTUATORS B-CHEMICAL
·
2022
·
IF 9.221
Shaoyong Cai,Guangjie Song,Guofan Zhang,Lei Wang,Tianlan Jian,Jiatong Xu,Fengyu Su,Yanqing Tian
The colorimetric sensing label is a simple, cost-effective, and user-friendly tool for monitoring ammonia vapor (NH 3 ) concentrations in food packaging. Numerous natural dyes present excellent NH 3 -sensitivity, but their low solubility in water limits their food-related applications. Herein, a special cellulose-based ink system with an EtOH/water mixture as solvent was proposed to improve the dispersion of non-aqueous dyes (curcumin and its analogs (indexed as Bur and Bur-BF 2 )). Subsequently, three sensing labels containing different dyes were prepared by simple screen-printing after optimizing the inks' rheological properties. Benefiting from the different intramolecular charge-transfer (ICT) behaviors of dyes, each sensing label exhibited various characteristics in terms of the optical property , NH 3 -sensitivity, and fluorescent color-changing routes upon exposure to 0–50 ppm NH 3 . Importantly, all sensing labels showed excellent stability in environments with various relative humidity and temperature. Therefore, three sensing labels were used to construct a multicolor fluorescent sensor array, which aimed to visually monitor the freshness of shrimp for consumers.
研究领域:
食品科学
·
化学传感
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Man Luo,Ji Liu,Yating Zhang,Tao Wang,Xiaomei Ren,Lijuan Gui,Junyuan Zhao,Xuwei Zhang,Yunqing Tang,Ziting Zeng,Fengzhen Hou,Qifeng Zhong,Zhenwei Yuan,Hui Xu
Food freshness monitoring is an important component in ensuring food safety for consumers and the food industry. Therefore, there is an urgent need for a portable, low-cost, and efficient detection method to determine the freshness. In this study, polyvinyl alcohol (PVA) was used as polymer carrier to prepare electrospinning film containing curcumin (Cur) and gardenia blue (GB) as intelligent indicator label on food packaging for real-time nondestructive detection of freshness of shrimp. The detection limit of ammonia response is less than or equal to 20 ppm, and the detection time is about 1 min, indicating that it has a sensitive response effect. At the same time, a smartphone application that can identify amines in response to color changes has been developed, and consumers can understand freshness by scanning the label. This study demonstrates the huge potential of smart indicator labels for food freshness monitoring.
研究领域:
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·
IF 3.2
Qiushi Tang,Jiwen Hu,Feng Liu,Xuefeng Gui,Yuanyuan Tu
The pH-responsive hydrogels have potential applications in food visualization detection, but their fragile mechanical properties limit their applicability. The excellent mechanical properties and thermal stability of aramid nanofibers (ANFs) can improve the structural stability of hydrogels. In this study, the surface properties of ANFs were enhanced through modification to improve their surface activity. The modified ANFs, designated as ANF-SN, were produced following treatment with a mixture of sulfuric acid (H 2 SO 4 ) and nitric acid (HNO 3 ), which led to increased reactivity and dispersibility of the ANFs due to the proliferation of active groups on their nanofiber surface. The preferred anthocyanin extract from purple sweet potatoes (purple sweet potato extract [PSPE]) had significant color responses to pH (2–12) and ammonia vapor. A stable dual-network colorimetric hydrogel was fabricated by combining ANF-SN, polyvinyl alcohol/sodium alginate (PVA/SA), and PSPE through a two-step method (freeze-thawing and staining). Characterization analysis showed that the strong acid modification of ANFs effectively improved their chemical reactivity. ANF-SN was better than ANF in promoting the formation of hydrogen bond networks, enhancing hydrogel network structures, and improving the viscoelasticity of hydrogels. The optimal hydrogel indicator PVA/SA/ANF-SN/PSPE had good color responsiveness and sensitivity to ammonia. It can also be used to further determine shrimp freshness value using a smartphone and RGB color-picking software.
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
危险品化学品经营许可证（带存储）