{"title":"利用魔芋葡甘聚糖和姜黄素/茜素的新型比色膜监测猪肉的新鲜度。","authors":"","doi":"10.1016/j.jfp.2024.100339","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, different proportions of curcumin (CUR) and alizarin (ALI) were added to konjac glucomannan (KG)/ polyvinyl alcohol (PVA) to prepare an active intelligent packaging film and evaluate its potential to indicate pork freshness. The mixed indicator had a richer color hierarchy in the buffer solution with pH = 2–12. The surface of the KG-2C2A and KG-1C3A films is smoother and has fewer cross-section faults. With the increase of CUR content in the film, the crystal structure becomes more prominent, leading to poor compatibility with KG. The WAC of KG-3C1A and KG-1C3A films was significantly higher than that of the other groups, and they had better hydrophobicity. With the increase of CUR content in the films, the thermal stability of the films was enhanced, and the KG-C films showed the highest thermal stability. Among them, the KG-2A2C and KG-1C3A films showed the most significant color change during pork spoiling and could be used to monitor the freshness of pork. As a pH colorimetric indicator, CUR and ALI-coated KG films might be of great potential in fresh meat monitoring.</p></div>","PeriodicalId":15903,"journal":{"name":"Journal of food protection","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0362028X24001236/pdfft?md5=cc8398b67f846d0fc7b7cd4b2b16de99&pid=1-s2.0-S0362028X24001236-main.pdf","citationCount":"0","resultStr":"{\"title\":\"The Use of Novel Colorimetric Films to Monitor the Freshness of Pork, Utilizing Konjac Glucomannan With Curcumin/Alizarin\",\"authors\":\"\",\"doi\":\"10.1016/j.jfp.2024.100339\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In this study, different proportions of curcumin (CUR) and alizarin (ALI) were added to konjac glucomannan (KG)/ polyvinyl alcohol (PVA) to prepare an active intelligent packaging film and evaluate its potential to indicate pork freshness. The mixed indicator had a richer color hierarchy in the buffer solution with pH = 2–12. The surface of the KG-2C2A and KG-1C3A films is smoother and has fewer cross-section faults. With the increase of CUR content in the film, the crystal structure becomes more prominent, leading to poor compatibility with KG. The WAC of KG-3C1A and KG-1C3A films was significantly higher than that of the other groups, and they had better hydrophobicity. With the increase of CUR content in the films, the thermal stability of the films was enhanced, and the KG-C films showed the highest thermal stability. Among them, the KG-2A2C and KG-1C3A films showed the most significant color change during pork spoiling and could be used to monitor the freshness of pork. As a pH colorimetric indicator, CUR and ALI-coated KG films might be of great potential in fresh meat monitoring.</p></div>\",\"PeriodicalId\":15903,\"journal\":{\"name\":\"Journal of food protection\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2024-08-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0362028X24001236/pdfft?md5=cc8398b67f846d0fc7b7cd4b2b16de99&pid=1-s2.0-S0362028X24001236-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of food protection\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0362028X24001236\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of food protection","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0362028X24001236","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
本研究将不同比例的姜黄素（CUR）和茜素（ALI）添加到魔芋葡甘聚糖（KG）/聚乙烯醇（PVA）中，制备了一种活性智能包装膜，并评估了其指示猪肉新鲜度的潜力。在 pH=2-12 的缓冲溶液中，混合指示剂具有更丰富的颜色层次。KG-2C2A 和 KG-1C3A 薄膜的表面更光滑，截面疵点更少。随着薄膜中 CUR 含量的增加，晶体结构变得更加突出，导致与 KG 的相容性变差。KG-3C1A 和 KG-1C3A 薄膜的 WAC 值明显高于其他组别，它们具有更好的疏水性。随着薄膜中 CUR 含量的增加，薄膜的热稳定性也有所提高，其中 KG-C 薄膜的热稳定性最高。其中，KG-2A2C 和 KG-1C3A 薄膜在猪肉腐败过程中的颜色变化最为显著，可用于监测猪肉的新鲜度。作为一种 pH 比色指示剂，CUR 和 ALI 涂层 KG 薄膜在鲜肉监测方面可能具有很大的潜力。
The Use of Novel Colorimetric Films to Monitor the Freshness of Pork, Utilizing Konjac Glucomannan With Curcumin/Alizarin
In this study, different proportions of curcumin (CUR) and alizarin (ALI) were added to konjac glucomannan (KG)/ polyvinyl alcohol (PVA) to prepare an active intelligent packaging film and evaluate its potential to indicate pork freshness. The mixed indicator had a richer color hierarchy in the buffer solution with pH = 2–12. The surface of the KG-2C2A and KG-1C3A films is smoother and has fewer cross-section faults. With the increase of CUR content in the film, the crystal structure becomes more prominent, leading to poor compatibility with KG. The WAC of KG-3C1A and KG-1C3A films was significantly higher than that of the other groups, and they had better hydrophobicity. With the increase of CUR content in the films, the thermal stability of the films was enhanced, and the KG-C films showed the highest thermal stability. Among them, the KG-2A2C and KG-1C3A films showed the most significant color change during pork spoiling and could be used to monitor the freshness of pork. As a pH colorimetric indicator, CUR and ALI-coated KG films might be of great potential in fresh meat monitoring.
期刊介绍：
The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with:
Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain;
Microbiological food quality and traditional/novel methods to assay microbiological food quality;
Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation;
Food fermentations and food-related probiotics;
Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers;
Risk assessments for food-related hazards;
Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods;
Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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