基于花青素的生物聚合物基pH响应型智能标签因其制备简单、成本低、环境友好备受研究者关注。该文对石榴汁在不同pH值下的颜色变化进行了研究;以石榴汁为指示剂分别制备了壳聚糖和大豆分离蛋白pH响应标签。石榴汁在不同的pH值下具有明显的颜色变化。石榴汁-壳聚糖响应标签具有较高的水分含量和透光率,对不同的pH值有明显的颜色变化。石榴汁的添加使壳聚糖标签具有极好的紫外线阻隔能力。石榴汁-大豆分离蛋白响应标签的pH响应性优于石榴汁-壳聚糖标签,但其形变能力差,易溶解。添加30%石榴汁的大豆分离蛋白响应标签的表面出现裂痕和气孔。傅里叶变换红外光谱分析表明在石榴汁和壳聚糖之间有氢键形成。扫描电子显微镜显示石榴汁-壳聚糖标签表明光滑、平整,石榴汁与壳聚糖具有良好的兼容性。鲜虾的保鲜试验表明,这2种pH响应标签具有应用于虾类保鲜的潜力,石榴汁-壳聚糖响应标签具有更加稳定的形态。
Biopolymer-based pH-responsive smart label based on anthocyanin has attracted great attention due to its simple preparation, low-cost, and environmentally-friendly. Freshness indicator label has become a highlighted topic in the field of intelligent food packaging due to their convenience and nondestructive testing. The color changes of pomegranate juice (PJ) at different pH values were studied. Using PJ as an indicator, chitosan and soybean protein isolate (SPI) response labels were prepared. PJ displayed obvious color changes at different pH values. The PJ-chitosan response label showed higher water content and light transmittance than PJ-SPI, and it had an evident color change at different pH values. The chitosan label showed excellent ultraviolet light barrier capacity with the addition of PJ. The PJ-SPI label presented a better pH response compared with the PJ-chitosan label. However, its deformation ability was poor and easy to dissolve. The addition of 30% PJ caused cracks and pores on the surface of the PJ-SPI label. Analysis of Fourier transform infrared spectroscopy (FTIR) confirmed the formation of hydrogen bonds between PJ and chitosan. The images of scanning electron microscopy (SEM) showed the surfaces of PJ-chitosan labels were smooth and flat, and had good compatibility between PJ and chitosan. The two pH-responsive labels had the potential application in shrimp preservation through fresh shrimp preservation. PJ-CS label displayed greater shape stability.
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