Halochromic aerogels with Ca2⁺-induced tailored porosity based on alginate/gellan integrated with Echium amoenum anthocyanins: Characterization and application for freshness monitoring of rainbow trout fillet

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-11-07 DOI:10.1016/j.foodhyd.2024.110826

Samira Forghani, Hadi Almasi

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Abstract

This study aimed to fabricate a food freshness halochromic aerogel based on alginate, gellan, and Echium amoenum anthocyanins (EA). The porosity and morphological properties of the aerogels (AG2, AG6, and AG10) were regulated by varying the concentration of CaCl₂ (2, 6, 10 %). FE-SEM analysis revealed that increasing the CaCl₂ content led to the formation of aerogels with enhanced overall porosity and larger pore sizes. The AG6 aerogel, characterized by a density of 23.44 ± 0.04 mg/cm³, a porosity of 91.66 ± 0.06%, and an average pore size of 306.93 ± 122.89 μm, was identified as the optimal support for the incorporation of the EA pigment. FT-IR analysis verified the formation of hydrogen bonds between the AG6 aerogel and EA molecules. Incorporating anthocyanin increased the crystallinity and thermal stability of the aerogel, as evidenced by XRD and DSC analyses. The AG6EA aerogel displayed a color shift from red to yellow over a pH range of 2–12. The AG6EA aerogel demonstrated high sensitivity to ammonia vapor and proper color stability and reversibility. The AG6EA aerogel color transitioned from purple to blue and then green through rainbow trout storage, correlating with changes in pH, total volatile basic nitrogen (TVB-N), and total viable microbial count (TVC and TPC) of the fish samples. This research extends a new insight to develop cutting-edge, susceptible, and accurate pH indicators capable of quality assessment of protein-based food products.

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基于海藻酸盐/结冷胶与越橘花青素的具有 Ca2⁺诱导的定制孔隙率的半透明气凝胶：表征及在虹鳟鱼片新鲜度监测中的应用

本研究旨在以海藻酸盐、结冷胶和越桔花青素（EA）为基础，制备一种食品保鲜半色素气凝胶。通过改变 CaCl2 的浓度（2%、6%、10%）来调节气凝胶（AG2、AG6 和 AG10）的孔隙率和形态特性。FE-SEM分析表明，增加CaCl2含量可使气凝胶的整体孔隙率提高，孔径增大。AG6 气凝胶的密度为 23.44 ± 0.04 mg/cm³，孔隙率为 91.66 ± 0.06%，平均孔径为 306.93 ± 122.89 μm。傅立叶变换红外分析验证了 AG6 气凝胶与 EA 分子之间形成的氢键。XRD 和 DSC 分析表明，加入花青素提高了气凝胶的结晶度和热稳定性。在 pH 值为 2-12 的范围内，AG6EA 气凝胶的颜色从红色变为黄色。AG6EA 气凝胶显示出对氨气的高灵敏度以及适当的颜色稳定性和可逆性。在储存虹鳟鱼的过程中，AG6EA 气凝胶的颜色从紫色变为蓝色，然后又变为绿色，这与鱼类样本的 pH 值、总挥发性碱氮（TVB-N）和总存活微生物数（TVC 和 TPC）的变化相关。这项研究为开发可用于蛋白质类食品质量评估的尖端、易受影响且准确的 pH 指标提供了新的视角。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.