Meat is rich in nutrients and high in nutritional value but is susceptible to spoilage in storage and distribution due to adverse environmental influences.Therefore, real-time monitoring of meat freshness is vital in its distribution.Nanofibers have higher specific surface area and higher porosity.Porous nanofibers have higher specific surface area and porosity, which is conducive to increasing the sensitivity of sensing.The porous nanofiber color indicator membrane was prepared using the electrostatic spinning technique with degradable polylactic acid as the base material and natural pigment blueberry anthocyanin as the indicator material.The addition of NaHCO3 to the poly-L-lactic acid solution, prepared at 50%-60% humidity can result in fibers with more pores.Scanning electron microscopy showed that the porous color indicator membrane had a uniform and smooth fiber structure with uniformly sized pores on the fiber surface, which facilitated the loading of anthocyanins and the rapid response of the nanofibers.The porous color indicator membrane was probed for its color response to different concentrations of ammonia solution by ammonia responsiveness.The porous color indicator membrane was applied to mutton stored at 25 ℃ to determine the changes of TVB-N and the total color difference of the porous color indicator membrane.Results showed that the color and ΔE of the porous color indicator membrane changed significantly under 25 ℃ storage.The porous nanofiber color indicator membrane could be identified by the naked eye as the color of mutton changes from purplish red to dark gray during the process from fresh to spoiled.In summary, this porous color indicator membrane enables nondestructive detection of mutton freshness and has implications for the study of food safety detection technology.
DONG Yue
,
LI Wenbo
,
SUN Wuliang
,
JIA Lu
,
LI Lianye
,
JIN Zhimin
,
SUN Wenxiu
. Porous poly-L-lactic acid nanofiber indicator membrane loaded with anthocyanins for non-destructive testing of mutton freshness[J]. Food and Fermentation Industries, 2024
, 50(8)
: 278
-283
.
DOI: 10.13995/j.cnki.11-1802/ts.036277
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