A dynamic word conversion indicator based on water resistance poly (vinyl alcohol)/basic lead acetate nanofibers for monitoring shrimp freshness

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Control Pub Date : 2024-11-02 DOI:10.1016/j.foodcont.2024.110990

Wenbo Li , Peng Zhang , Lianye Li , Fei Xia , Lingling Wu , Wenxiu Sun

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Abstract

Visual monitoring of seafood is particularly important for dietary health. Hydrophilic materials provide more direct visual results, yet improving their water resistance while maintaining high sensitivity is challenging. In response, we introduce a visual monitoring fibrous film characterized by high water resistance and sensitivity. A poly (vinyl alcohol)/basic lead acetate (PVA/Pb) nanofiber film responding to hydrogen sulfide (H₂S) released during seafood spoilage, employing poly (vinyl alcohol) (PVA) as the support and basic lead acetate (Pb(Ac)₂) as the indicator, has been fabricated through electrospinning. Through studies on different crosslinking durations, 4 h was found optimal, giving the film satisfactory water resistance (with a mass loss rate of 35.93%) and sensitivity (2.3 ppm⁻¹), alongside investigations into its operational mechanism. To enhance the widespread application of the PVA/Pb nanofiber film, we employed its color transition from white to brown as a dynamic word conversion indicator (DWCI), accurately indicating shrimp freshness from “edible" to “inedible". This innovative design provides a clear and convenient solution for special populations (including visually impaired individuals, older people, and children), enabling barrier-free real-time detection of seafood freshness.

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基于耐水性聚（乙烯醇）/碱式醋酸铅纳米纤维的动态文字转换指示器，用于监测虾的新鲜度

对海产品进行可视监测对饮食健康尤为重要。亲水性材料能提供更直接的视觉效果，但要在保持高灵敏度的同时提高其耐水性是一项挑战。为此，我们推出了一种具有高耐水性和高灵敏度特点的视觉监测纤维薄膜。我们以聚（乙烯醇）（PVA）为支撑物，以碱式醋酸铅（Pb(Ac)2）为指示剂，通过电纺丝制造出了一种能对海鲜变质过程中释放的硫化氢（H2S）做出反应的聚（乙烯醇）/碱式醋酸铅（PVA/Pb）纳米纤维膜。通过对不同交联持续时间的研究，发现 4 小时是最佳的交联时间，使薄膜具有令人满意的耐水性（质量损失率为 35.93%）和灵敏度（2.3 ppm-1），同时还对其工作机制进行了研究。为了促进 PVA/Pb 纳米纤维薄膜的广泛应用，我们将其从白色到棕色的颜色转变作为动态文字转换指示器（DWCI），准确指示虾的新鲜度从 "可食用 "到 "不可食用"。这一创新设计为特殊人群（包括视障人士、老年人和儿童）提供了清晰便捷的解决方案，实现了无障碍实时检测海鲜新鲜度。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.