综述与专题评论

花青素pH响应型智能包装及其在食品新鲜度监测中的应用

  • 曾俊 ,
  • 任小娜 ,
  • 魏健 ,
  • 吴江超
展开
  • 1(喀什大学 生命与地理科学学院,新疆 喀什,844000)
    2(新疆帕米尔高原生物资源与生态重点实验室,新疆 喀什,844000)
第一作者:硕士,讲师(通信作者,E-mail:273486237@qq.com)

收稿日期: 2021-12-20

  修回日期: 2022-02-10

  网络出版日期: 2023-02-15

基金资助

新疆维吾尔自治区科技计划项目(2021D01B07);喀什大学校内课题(19-2645);喀什地区科技计划项目(KS2022063)

Anthocyanin based pH responsive intelligent packaging and its application in food freshness monitoring

  • ZENG Jun ,
  • REN Xiaona ,
  • WEI Jian ,
  • WU Jiangchao
Expand
  • 1(College of Life and Geographic Sciences, Kashi University, Kashi 844000, China)
    2(Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang Uygur Autonomous Region, Kashi 844000, China)

Received date: 2021-12-20

  Revised date: 2022-02-10

  Online published: 2023-02-15

摘要

随着消费者对食品安全和质量的要求不断提高,以及食品包装技术的发展进步,近年来食品智能包装发展迅速。pH响应型智能包装能通过感知食物或其周围pH值的变化产生颜色反应实现对食物新鲜程度和腐败程度的反馈,是研究的热点。花青素因其获得简便、安全性高和优异的pH响应性等特点被广泛研究。该文介绍了花青素的来源及结构,阐述了花青素在不同pH值下的变色机理,总结了基于花青素或富含花青素提取物的pH响应型智能膜的制备方法和其在食品新鲜度监测中的应用,指出了其在应用中的局限性及研究趋势。

本文引用格式

曾俊 , 任小娜 , 魏健 , 吴江超 . 花青素pH响应型智能包装及其在食品新鲜度监测中的应用[J]. 食品与发酵工业, 2023 , 49(2) : 333 -338 . DOI: 10.13995/j.cnki.11-1802/ts.030525

Abstract

With the increasing requirements of consumers for food safety and quality, and the development and progress of food packaging technology, intelligent food packaging has developed rapidly in recent years. The pH-responsive food packaging hasbecome the focus of research due to realizing the feedback of freshness and spoilage of food by sensing the change of pH value of food or its surroundings. Anthocyanins have been widely studied because of their ease to obtain, high safety, and excellent pH responsiveness. In this study, the source and structure of anthocyanins were introduced, and the discoloration mechanism of anthocyanins under different pH values was described.The preparation method of pH-responsive intelligent membrane based on anthocyanins or rich in anthocyanin extract and its application in food freshness monitoring were summarized in detail. Finally, limitations in application and research trends of the pH response intelligent film were discussed.

参考文献

[1] 李田田, 李洋, 王磊明.智能包装指示器在食品工业中的研究进展[J].食品研究与开发, 2019, 40(15):190-199.
LI T T, LI Y, WANG L M.Research progress of intelligent packaging indicators in food industry[J].Food Research and Development, 2019, 40(15):190-199.
[2] 邵平, 刘黎明, 吴唯娜, 等.传感器在果蔬智能包装中的研究与应用[J].食品科学, 2021, 42(11):349-355.
SHAO P, LIU L M, WU W N, et al.Research and application of sensors in intelligent packaging of fruits and vegetables[J].Food Science, 2021, 42(11):349-355.
[3] MUSSO Y S, SALGADO P R, MAURI A N.Gelatin based films capable of modifying its color against environmental pH changes[J].Food Hydrocolloids, 2016, 61:523-530.
[4] 廖恺芯, 夏宇轩, 王军.果蔬可视化新鲜度检测智能包装研究进展[J].湖南包装, 2021, 36(2):35-37;44.
LIAO K X, XIA Y X, WANG J.Research progress of intelligent packaging for visual freshness detection of fruits and vegetables[J].Hunan Packaging, 2021, 36(2):35-37;44.
[5] 刘丹飞, 崔子杰, 尚咪, 等.用于食品质量监测的pH智能指示剂的研究进展[J].食品安全质量检测学报, 2020, 11(22):8 351-8 358.
LIU D F, CUI Z J, SHANG M, et al.Research progress of pH intelligent indicators for food quality monitoring[J].Journal of Food Safety and Quality, 2020, 11(22):8 351-8 358.
[6] ANDRETTA R, LUCHESEU C L, TESSARO I C, et al.Development and characterization of pH-indicator films based on cassava starch and blueberry residue by thermocompression[J].Food Hydrocolloids.2019, 93:317-324.
[7] LIU J R, WANG H L, GUO M, et al.Extract from Lycium ruthenicum Murr.incorporating κ-carrageenan colorimetric film with a wide pH-sensing range for food freshness monitoring[J].Food Hydrocolloids, 2019, 94:1-10.
[8] ETXABIDE A, KILMARTIN P A, MATE J I.Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development[J].Food Control, 2021, 121:107645.
[9] ROTARIU L, LAGARDE F, JAFFREZIC R N, et al.Electrochemical biosensors for fast detection of food contaminants trends and perspective[J].TrAC Trends in Analytical Chemistry, 2016, 79:80-87.
[10] WANG L, XUE J, ZANG Y.Preparation and characterization of curcumin loaded caseinate/zein nanocomposite film using pH-driven method[J].Industrial Crops and Products, 2019, 130:71-80.
[11] YOUSUF B, GUL K, WANI A A, et al.Health benefits of anthocyanins and their encapsulation for potential use in food systems:A review[J].Critical Reviews in Food Science and Nutrition, 2016, 56(13):2 223-2 230.
[12] WALLACE T C, GIUSTI M M.Anthocyanins-nature′s bold, beautiful, and health-promoting colors[J].Foods(Basel,Switerland), 2019, 8(11):550.
[13] KHOO H E, AZLAN A, TANG S T, et al.Anthocyanidins and anthocyanins:colored pigments as food, pharmaceutical ingredients, and the potential health benefits[J].Food and Nutrition Research, 2017, 61(1):1361779.
[14] CLIFFORD M N.Anthocyanins-nature, occurrence and dietary burden[J].Journal of the Science of Food & Agriculture, 2000, 80(7):1 063-1 072.
[15] CASTAÑEDA-OVANDO A, PACHECO M, PAEZ M, et al.Chemical studies of anthocyanins:A review[J].Food Chemistry, 2009, 113(4):859-871.
[16] ROY S, RHIM J W.Anthocyanin food colorant and its application in pH-responsive color change indicator films[J].Critical Reviews in Food Science and Nutrition, 2021, 61(14):2 297-2 325.
[17] BECERRIL R, NERIN C, SILVA F.Bring some colour to your package:Freshness indicators based on anthocyanin extracts[J].Trends in Food Science & Technology, 2021,111:495-505.
[18] 王芳. 基于花青素的猪肉新鲜度智能指示包装膜的制备与研究[D].西安:陕西科技大学, 2020.
WANG F.Preparation and exploration of intelligent indication packaging film for anthocyanin-based pork freshness[D].XÍan:Shaanxi University of Science and Technology, 2020.
[19] LUO Q Y, HOSSEN A, SAMEEN D E, et al.Recent advances in the fabrication of pH-sensitive indicators films and their application for food quality evaluation[J/OL].Critical Reviews in Food Science and Nutrition, 2021:1-17.
[20] PEIGHAMBARDOUST S J, PEIGHAMBARDOUST S H, POURNASIR N, et al.Properties of active starch-based films incorporating a combination of Ag, ZnO and CuO nanoparticles for potential use in food packaging applications[J].Food Packaging and Shelf Life, 2019, 22:100420.
[21] VUKOJA J, PICHLER A, KOPJAR M.Stability of anthocyanins, phenolics and color of tart cherry jams[J].Foods(Basel,Switzerland), 2019, 8(7):255.
[22] ROY S, SHANKAR S, RHIM J W.Melanin-mediated synthesis of silver nanoparticle and its use for the preparation of carrageenan-based antibacterial films[J].Food Hydrocolloids, 2019, 88:237-246.
[23] CHEN S L, WU M, LU P, et al.Development of pH indicator and antimicrobial cellulose nanofibre packaging film based on purple sweet potato anthocyanin and oregano essential oil[J].International Journal of Biological Macromolecules, 2020, 149:271-280.
[24] EZATI P, RHIM J W.pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications[J].Food Hydrocolloids,2020,102:105629.
[25] ZHANG X, ZHAO Y, SHI Q L, et al.Development and characterization of active and pH-sensitive films based on Psyllium seed gum incorporated with free and microencapsulated mulberry pomace extracts[J].Food Chemistry, 2021, 352:129333.
[26] ZHANG X S, SUN G G, XIAO X Q, et al.Application of microbial TTIs as smart label for food quality:Response mechanism, application and research trends[J].Trends in Food Science & Technology, 2016, 51:12-23.
[27] MAFTOONAZAD N, RAMASWANY H.Design and testing of an electrospun nanofiber mat as a pH biosensor and monitor the pH associated quality in fresh date fruit (Rutab)[J].Polymer Testing, 2019, 75:76-84.
[28] DUAN M X, YU S, SUN J S, et al.Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging[J].International Journal of Biological Macromolecules, 2021, 187:332-340.
[29] KUNTZLER S G, COSTA J A V, BRIZIO A P D R, et al.Development of a colorimetric pH indicator using nanofibers containing Spirulina sp.LEB 18[J].Food Chemistry,2020, 328(30):126768.
[30] EBRAHIMI TIRTASHI F, MORADI M, TAJIK H, et al.Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging[J].International Journal of Biological Macromolecules, 2019, 136(1):920-926.
[31] ZHANG J J, ZOU X B, ZHAI X D, et al.Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness[J].Food Chemistry, 2019, 272(30):306-312.
[32] URANGA J, ETXABIDEÍ A, GUERRERO P, et al.Development of active fish gelatin films with anthocyanins by compression molding[J].Food Hydrocolloids, 2018, 84:313-320.
[33] GUTIÉRREZ T J, ALVAREZ V A.Bionanocomposite films developed from corn starch and natural and modified nano-clays with or without added blueberry extract[J].Food Hydrocolloids, 2018, 77:407-420.
[34] KUSWANDI B, WICAKSONO Y, JAYUS, et al.Smart packaging:sensors for monitoring of food quality and safety[J].Sensing & Instrumentation for Food Quality & Safety, 2011, 5(3/4):137-146.
[35] 谢勇, 刘林, 王凯丽, 等.包装用智能标签的应用及研究进展[J].包装工程, 2017, 38(19):121-127.
XIE Y, LIU L, WANG K L, et al.Application and research progress of the intelligent label for packaging[J].Packaging Engineering, 2017, 38(19):121-127.
[36] 高琳, 易凯, 蔡锋, 等.可视化智能包装在减少食物浪费中的应用[J].包装工程, 2020, 41(7):125-133.
GAO L, YI K, CAI F, et al.Application of visible intelligent packaging in reducing food waste[J].Packaging Engineering, 2020, 41(7):125-133.
[37] 贾惜文, 王浩, 曹传爱, 等.颜色指示型智能包装监测生鲜肉新鲜度的研究进展[J].食品工业科技, 2020, 41(6):318-324.
JIA X W, WANG H, CAO C A, et al.Research advances in application of color indicator intelligent packaging for monitoring freshness of raw meat[J].Science and Technology of Food Industry, 2020, 41(6):318-324.
[38] 李洪军, 王俊鹏, 贺稚非, 等.智能包装在动物源性食品质量与安全监控中应用的研究进展[J].食品与发酵工业, 2019, 45(21):272-279.
LI H J, WANG J P, HE Z F, et al.Research progress on intelligent packaging in quality and safety monitoring of animal derived food products[J].Food and Fermentation Industries, 2019, 45(21):272-279.
[39] GUO Z L, GE X Z, LI W, Z et al.Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef[J].Food Hydrocolloids, 2021, 119:106751.
[40] ZHU B F, LU W W, QIN Y Y, et al.An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness[J].Journal of Food Processing and Preservation, 2021, 45(10):e15822.
[41] ZHANG X Y, ZOU W J, XIA M Q, et al.Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nano complexes as a stable pH indicator of monitoring pork freshness[J].Food Chemistry, 2022, 368(30):130825.
[42] KOSHY R R, KOSHY J T, MARY S K, et al.Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork[J].Food Control, 2021, 126:108039.
[43] PIRSA S, KARIMI SANI I, PIROUZIFARD M K, et al.Smart film based on chitosan/Melissa officinalis essences/pomegranate peel extract to detect cream cheeses spoilage[J].Food Additives & Contaminants:Part A, 2020, 37(4):634-648.
[44] MOAZAMI GOODARZI M M, MORADI M, TAJIK H, et al.Development of an easy-to-use colorimetric pH label with starch and carrot anthocyanins for milk shelf life assessment[J].International Journal of Biological Macromolecules, 2020, 153(15):240-247.
[45] 李洋, 冯刚, 王磊明, 等.新鲜度指示型智能包装的研究进展[J].现代食品科技, 2018, 34(4):287-293.
LI Y, FENG G, WANG L M, et al.Review:Freshness indicator intelligent packaging[J].Modern Food Science and Technology, 2018, 34(4):287-293.
[46] NAGHDI S, REZAEI M, ABDOLLAHI M.A starch-based pH-sensing and ammonia detector film containing betacyanin of paperflower for application in intelligent packaging of fish[J].International Journal of Biological Macromolecules, 2021, 191:161-170.
[47] EZE F N, JAYEOYE T J, SINGH S.Fabrication of intelligent pH-sensing films with antioxidant potential for monitoring shrimp freshness via the fortification of chitosan matrix with broken Riceberry phenolic extract[J].Food Chemistry, 2022, 366:130574.
[48] WEN Y Y, LIU J, JIANG L, et al.Development of intelligent/active food packaging film based on TEMPO-oxidized bacterial cellulose containing thymol and anthocyanin-rich purple potato extract for shelf life extension of shrimp[J].Food Packaging and Shelf Life, 2021, 29:100709.
[49] BAO Y W, CUI H J, TIAN J L, et al.Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring[J].Food Control, 2022, 131:108441.
[50] ZHAI X D, LI Z H, ZHANG J J, et al.Natural biomaterial-based edible and pH-sensitive films combined with electrochemical writing for intelligent food packaging[J].Journal of Agricultural and Food Chemistry, 2018, 66(48):12 836-12 846.
[51] CHAYAVANICH K, THIRAPHIBUNDET P, IMYIM A.Biocompatible film sensors containing red radish extract for meat spoilage observation[J].Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy, 2020, 226(5):117601.
文章导航

/

〈 〉