食品与发酵工业 >

2024 , Vol. 50 >Issue 16: 160 - 168

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037557

研究报告

基于紫薯花青素/茜素的猪肉新鲜度智能指示膜研究

  • 李波 ,
  • 李文 ,
  • 杨新 ,
  • 唐天池 ,
  • 白艳红
展开
  • 1(郑州轻工业大学 食品与生物工程学院,河南 郑州,450001)
    2(河南省冷链食品质量安全控制重点实验室,河南 郑州,450001)
第一作者：博士,讲师(白艳红教授为通信作者,E-mail:baiyanhong212@163.com)

收稿日期: 2023-10-07

  修回日期: 2023-10-27

  网络出版日期: 2024-09-19

基金资助

河南省高等学校重点科研项目(22A550018);河南省科技攻关项目(232102110132)

收起

Development of intelligent indicator films based on purple sweet potato anthocyanin/alizarin for monitoring pork freshness

  • LI Bo ,
  • LI Wen ,
  • YANG Xin ,
  • TANG Tianchi ,
  • BAI Yanhong
Expand
  • 1(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
    2(Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China)

Received date: 2023-10-07

  Revised date: 2023-10-27

  Online published: 2024-09-19

Fold

摘要

环境因素和微生物污染引起的食品腐败变质,不仅威胁公众健康,还造成食品资源浪费。将天然色素用于制备颜色指示型智能包装,可以监测食品品质变化。该文以羧甲基纤维素和马铃薯淀粉为成膜基材,添加紫薯花青素、茜素及其混合物制备智能指示膜,比较分析了膜的物理性能、机械性能、微观结构、颜色稳定性和pH响应性。结果表明,随着紫薯花青素和/或茜素的添加,羧甲基纤维素/马铃薯淀粉膜的厚度增加、水分含量降低、透光性下降、拉伸强度增加而断裂伸长率降低。扫描电子显微镜结果表明色素的加入使基膜的微观结构更加致密。将负载紫薯花青素和/或茜素的指示膜用于猪肉新鲜度监测,结果表明,在4 ℃贮藏环境下,随着时间延长,猪肉的pH值和挥发性盐基氮含量不断上升,6 d后均超过可接受限值,表明猪肉开始腐败,指示膜呈现肉眼可见的颜色变化。该研究为肉品新鲜度智能指示膜的开发提供了参考。

关键词： 指示膜; 紫薯花青素; 茜素; 羧甲基纤维素; 马铃薯淀粉; 猪肉新鲜度

本文引用格式

李波 , 李文 , 杨新 , 唐天池 , 白艳红 . 基于紫薯花青素/茜素的猪肉新鲜度智能指示膜研究[J]. 食品与发酵工业, 2024 , 50(16) : 160 -168 . DOI: 10.13995/j.cnki.11-1802/ts.037557

Abstract

Food spoilage caused by environmental factors and microbial pollution not only threatens public health but also causes waste of food resources.Natural pigments were applied to prepare color indicator intelligent packaging, which can monitor the changes in food quality.In this work, intelligent indicator films were prepared by using carboxymethyl cellulose (CMC) and potato starch (S) as the solid substrate, and purple sweet potato anthocyanin (PA) and/or alizarin (Alz) as the freshness indicator.The physical properties, mechanical properties, microstructure, color stability, and color responses to pH of the indicator films were characterized and compared.The addition of PA and/or Alz into the CMC/S film resulted in an increase in thickness and tensile strength but a decrease in moisture content, light transmittance, and elongation at break.Scanning electron microscopic examination showed that the presence of PA and/or Alz made the microstructure of the substrate membrane denser.Finally, the films were used to indicate the freshness of pork stored at 4 ℃.The total volatile basic nitrogen (TVB-N) content and pH value of pork samples increased over time.In particular, after 6 days, the TVB-N and pH values all exceeded the acceptable limit, indicating the occurrence of pork spoilage.Meanwhile, the prepared indicator films showed a visually variable color change.Results showed that the developed colorimetric indicator film could provide a convenient, non-destructive, and visual method to estimate pork freshness during storage.Overall, these results can help develop intelligent indicator films for monitoring meat freshness.

Key words： indicator film; purple sweet potato anthocyanins; alizarin; carboxymethyl cellulose; potato starch; pork freshness

参考文献

[1] GHAANI M, COZZOLINO C A, CASTELLI G, et al.An overview of the intelligent packaging technologies in the food sector[J].Trends in Food Science and Technology, 2016, 51:1-11.
[2] 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.
[3] 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.
[4] PRIYADARSHI R, EZATI P, RHIM J W.Recent advances in intelligent food packaging applications using natural food colorants[J].ACS Food Science and Technology, 2021, 1(2):124-138.
[5] YONG H M, LIU J.Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films[J].Food Packaging and Shelf Life, 2020, 26:100550.
[6] KHAN A, EZATI P, RHIM J W.Alizarin:Prospects and sustainability for food safety and quality monitoring applications[J].Colloids and Surfaces B:Biointerfaces, 2023, 223:113169.
[7] 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.
[8] ZHOU X, YU X Z, XIE F, et al.pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness[J].Food Hydrocolloids, 2021, 118:106695.
[9] QIN Y, XU F F, YUAN L M, et al.Comparison of the physical and functional properties of starch/polyvinyl alcohol films containing anthocyanins and/or betacyanins[J].International Journal of Biological Macromolecules, 2020, 163:898-909.
[10] MOEINPOUR F, MOHSENI-SHAHRI F S.Properties of roselle and alizarin mixed loaded gelatin films as a pH-sensing indicator for shrimp freshness monitoring[J].Packaging Technology and Science, 2023, 36(6):483-493.
[11] 胡瀚文, 余雪健, 李旭, 等.壳聚糖/乳酸链球菌素复合抗菌膜的制备及其性能[J].食品与发酵工业, 2023, 49(11):13-19.
HU H W, YU X J, LI X, et al.Preparation and properties of chitosan/nisin composite antibacterial film[J].Food and Fermentation Industries, 2023, 49(11):13-19.
[12] LIU S B, FU Y Q, NIAN S.Buffering colour fluctuation of purple sweet potato anthocyanins to acidity variation by surfactants[J].Food Chemistry, 2014, 162:16-21.
[13] ZHANG J N, ZHANG J J, GUAN Y F, et al.High-sensitivity bilayer nanofiber film based on polyvinyl alcohol/sodium alginate/polyvinylidene fluoride for pork spoilage visual monitoring and preservation[J].Food Chemistry, 2022, 394:133439.
[14] JIANG G Y, HOU X Y, ZENG X D, et al.Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness[J].International Journal of Biological Macromolecules, 2020, 143:359-372.
[15] EZATI P, RHIM J W.pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications[J].Food Hydrocolloids, 2020, 102:105629.
[16] DE CARVALHO SILVA M T, DA CUNHA JÚNIOR P C, MIRANDA C G, et al. Development and application of pH-indicator film based on freeze-dried purple-fleshed sweet potato, starch, and CMC. International Journal of Food Science & Technology, 2023, 58(12):6689-6697.
[17] ZHANG K L, HUANG T S, YAN H, et al.Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration[J].International Journal of Biological Macromolecules, 2020, 145:768-776.
[18] EZATI P, TAJIK H, MORADI M, et al.Intelligent pH-sensitive indicator based on starch-cellulose and alizarin dye to track freshness of rainbow trout fillet[J].International Journal of Biological Macromolecules, 2019, 132:157-165.
[19] EZATI P, TAJIK H, MORADI M.Fabrication and characterization of alizarin colorimetric indicator based on cellulose-chitosan to monitor the freshness of minced beef[J].Sensors and Actuators B- Chemical, 2019, 285:519-528.
[20] HUANG S Y, XIONG Y B, ZOU Y, et al.A novel colorimetric indicator based on agar incorporated with Arnebia euchroma root extracts for monitoring fish freshness[J].Food Hydrocolloids, 2019, 90:198-205.
[21] EZATI P, RHIM J W, MORADI M, et al.CMC and CNF-based alizarin incorporated reversible pH-responsive color indicator films[J].Carbohydrate Polymers, 2020, 246:116614.
[22] PRIETTO L, MIRAPALHETE T C, PINTO V Z, et al.pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage[J].LWT, 2017, 80:492-500.
[23] 蒋光阳, 肖力源, 王章英, 等.不同基材复配紫薯花青素制备智能指示膜及其应用[J].食品科学, 2019, 40(13):267-273.
JIANG G Y, XIAO L Y, WANG Z Y, et al.Development and application of intelligent indicator films using blended film-forming solutions combined with purple sweet potato anthocyanins[J].Food Science, 2019, 40(13):267-273.
[24] 邹小波, 蒋彩萍, 张俊俊, 等.紫薯花青素与淀粉/PVA 复合膜的制备与表征[J].现代食品科技, 2018, 34(1):148-153;110.
ZOU X B, JIANG C P, ZHANG J J, et al.Preparation and characterization of starch/PVA composite films incorporated with anthocyanins of purple sweet potato[J].Modern Food Science and Technology, 2018, 34(1):148-153;110.
[25] 杜月红, 王琳, 高晓光, 等.猪肉新鲜度指示标签的制备及应用[J].肉类研究, 2020,34(5):41-47.
DU Y H, WANG L, GAO X G, et al.Preparation and application of indicator labels for identification of pork freshness[J].Meat Research, 2020,34(5):41-47.
[26] 魏里朋, 何承云, 康壮丽, 等.温度波动对冷却猪肉品质的影响[J].食品工业科技, 2019, 40(16):218-222.
WEI L P, HE C Y, KANG Z L, et al.Effect of temperature fluctuation on the quality of chilled pork[J].Science and Technology of Food Industry, 2019, 40(16):218-222.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司