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Intelligent biogenic pH-sensitive and amine-responsive color-changing label for real-time monitoring of shrimp freshness
Journal of the science of food and agriculture, 2023-12, Vol.103 (15), p.7798-7808
Chen, Miao-Miao
Li, Bing-Hang
Wu, Yuan
He, Ze
Xiong, Xiao-Bing
Han, Wei-Dong
Liu, Bing
Yang, Shan-Bin
2023
Volltextzugriff (PDF)
Details
Autor(en) / Beteiligte
Chen, Miao-Miao
Li, Bing-Hang
Wu, Yuan
He, Ze
Xiong, Xiao-Bing
Han, Wei-Dong
Liu, Bing
Yang, Shan-Bin
Titel
Intelligent biogenic pH-sensitive and amine-responsive color-changing label for real-time monitoring of shrimp freshness
Ist Teil von
Journal of the science of food and agriculture, 2023-12, Vol.103 (15), p.7798-7808
Ort / Verlag
England: John Wiley and Sons, Limited
Erscheinungsjahr
2023
Quelle
Wiley Online Library - AutoHoldings Journals
Beschreibungen/Notizen
This study developed an intelligent, pH-sensitive and amine-responsive colorimetric label based on chitosan, whey protein and thymol blue by controlling the pH value of the film-forming solution. The obtained label was used to monitor shrimp freshness in real time. The results of this study offer a new approach for developing highly intelligent biogenic labels for freshness monitoring during seafood preservation and processing. The pH 2.0 chitosan-whey protein-thymol blue (CWT-pH 2.0) label exhibited remarkable properties, including the highest tensile strength (5.90 MPa), excellent thermal stability, low water solubility (27.80%) and highly sensitive color responsiveness. The characterization techniques of scanning electron microscopy, X-ray diffraction and Fourier transform infrared spectroscopy confirmed the effective immobilization of thymol blue within the film-forming matrix through hydrogen bonding. Furthermore, the CWT-pH 2.0 label demonstrated visible color changes in the presence of volatile ammonia concentrations ranging from 25 to 25 000 ppm. Consequently, the label successfully facilitated real-time monitoring of shrimp freshness during storage at 4 °C. Importantly, the release rate of thymol blue from the label in food simulants was minimal, measuring only 2.53%. The CWT-pH 2.0 label exhibits significant potential as a highly intelligent biogenic label for freshness monitoring in seafood preservation and processing. © 2023 Society of Chemical Industry.
Sprache
Englisch
Identifikatoren
ISSN: 0022-5142
eISSN: 1097-0010
DOI: 10.1002/jsfa.12856
Titel-ID: cdi_proquest_miscellaneous_2839741323
Format
–
Schlagworte
Ammonia
,
Chitosan
,
Color
,
Colorimetry
,
Fourier transforms
,
Freshness
,
Hydrogen bonding
,
Immobilization
,
Infrared spectroscopy
,
Labels
,
Monitoring
,
pH effects
,
Preservation
,
Proteins
,
Scanning electron microscopy
,
Seafood
,
Shrimps
,
Tensile strength
,
Thermal stability
,
Thymol
,
Whey
,
Whey protein
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