Colorimetric active carboxymethyl chitosan/oxidized sodium alginate-Oxalis triangularis ssp. papilionacea anthocyanins film@gelatin/zein-linalool membrane for milk freshness monitoring and preservation

Li, Linlin; Li, Xia; Xiao, Feng; Xiao, Yewen; Liu, Lanhua; Jiang, Shaotong; Wang, Hualin

doi:10.1016/j.foodchem.2022.134994

Cited by 26 publications

(4 citation statements)

References 40 publications

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“…In particular, electrospinning has been shown to improve the sensitivity and stability of indicator films containing natural pigments. Indicator films prepared by electrospinning exhibit outstanding pigment encapsulation ability, a small pore size, a high specific surface area, and porosity, which provide more active sites, thus helping achieve higher sensitivity and a uniform color change (Li, Xia, et al., 2023). As an alternative to traditional encapsulation technology, electrospinning is considered a direct method to encapsulate natural pigments in a fiber film structure (Forghani et al., 2021; Tarone et al., 2020).…”

Section: Improving Methodsmentioning

confidence: 99%

Section: Electrospinningmentioning

confidence: 99%

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A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

Guo,

Li,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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Naturally sourced pH‐sensitive indicator films are of interest for real‐time monitoring of food freshness through color changes because of their safety. Therefore, natural pigments for indicator films are required. However, pigment stability is affected by environmental factors, which can in turn affect the sensitivity and color stability of the pH‐sensitive indicator film. First, natural pigments (anthocyanin, betalain, curcumin, alizarin, and shikonin) commonly used in pH‐sensitive indicator films are presented. Subsequently, the mechanisms behind the change in pigment color under different pH environments and their applications in monitoring food freshness are also described. Third, influence factors, such as the sources, types, and pH sensitivity of pigments, as well as environmental parameters (light, temperature, humidity, and oxygen) of sensitivity and color stability, are analyzed. Finally, methods for improving the pH‐sensitive indicator film are explored, encapsulation of natural pigments, incorporation of a hydrophobic film‐forming matrix or function material, and protective layer have been shown to enhance the color stability of indicator films, the addition of copigments or mental ions, blending of different natural pigments, and the utilization of electrospinning have been proved to increase the color sensitivity of indicator films. This review could provide theoretical support for the development of naturally sourced pH‐sensitive indicator films with high stability and sensitivity and facilitate the development in the field of monitoring food freshness.

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Section: Improving Methodsmentioning

confidence: 99%

Section: Electrospinningmentioning

confidence: 99%

A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

Guo,

Li,

Zhang

et al. 2024

Comp Rev Food Sci Food Safe

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“…Milk is composed of ~87% water, the fat-soluble vitamins A, D, E, and K, proteins (primarily casein and lactalbumin), carbohydrates (primarily lactose), and minerals (including calcium and phosphorus) [1][2][3]. However, milk is highly perishable because of microbial activity and oxidation of proteins, and drinking low-quality milk may cause immeasurable safety risks [4].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, Li et al developed a colorimetric active double-layer film to evaluate MF that was composed of oxidized sodium alginate, carboxymethyl chitosan, and an extract of Oxalis triangularis ssp. papilionacea, where the composite color changed from grass green to light brown over time as an indicator of milk spoilage [1]. However, those indicator films are limited by the indistinguishable color changes at milk pH values of 6.54 to 6.49.…”

Section: Introductionmentioning

confidence: 99%

Capillary-Assisted Monitoring of Milk Freshness via a Porous Cellulose-Based Label with High pH Sensitivity

Liu

Chi

Zhu

et al. 2023

Foods

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A cellulose-based matrix for monitoring milk freshness (MF) was produced from rice straw particles (RSPs) in a 0.125–0.150 mm that was bis-quaternized to attach bromocresol purple (BP) as a sensor. Under alkali conditions, the obstinate structure of the rice straw had opened, thereby improving the accessibility of the cellulose. Bis-quaternization created more adsorption sites for BP. The maximum adsorption capacity was 97.68 mg/g. The sensors were interwoven with cellulosic fibers to form the cellulose-based label with a relatively loose three-dimensional structure via hydrogen bonds. As the proportion of BP-BCRPs was increased from 10% to 40%, the air permeability of the label increased from 3.76 to 15.01 mm/s, which increased the response to the tested gases (10.12 s for 1 mL of acetic acid). The intelligent label exhibited excellent sensitivity at pH values of 3–9 with highly saturated color changes. During the storage period, the label color shifted from blue-purple to yellow as acidity was increased from 17.24 to 19.8 °T due to capillarity action, providing a timely warning to consumers. The prepared colorimetric porous intelligent cellulose-based label is suitable for monitoring of MF.

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Digitalization of Colorimetric Sensor Technologies for Food Safety

Mazur,

Han,

Tjandra

et al. 2024

Advanced Materials

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Colorimetric sensors play a crucial role in promoting on‐site testing, enabling the detection and/or quantification of various analytes based on changes in colour. These sensors offer several advantages, such as simplicity, cost‐effectiveness, and visual readouts, making them suitable for a wide range of applications, including food safety and monitoring. A critical component in portable colorimetric sensors involves their integration with colour models for effective analysis and interpretation of output signals. The most commonly used models include CIELAB (Commission Internationale de l'Eclairage), RGB (Red, Green, Blue), and HSV (Hue, Saturation, Value). This review outlines the use of colour models via digitalisation in sensing applications within the food safety and monitoring field. Additionally, challenges, future directions, and considerations are discussed, highlighting a significant gap in integrating a comparative analysis towards determining the colour model that results in the highest sensor performance. The aim of this review is to underline the potential of this integration in mitigating the global impact of food spoilage and contamination on health and the economy, proposing a multidisciplinary approach to harness the full capabilities of colorimetric sensors in ensuring food safety.This article is protected by copyright. All rights reserved

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Colorimetric active carboxymethyl chitosan/oxidized sodium alginate-Oxalis triangularis ssp. papilionacea anthocyanins film@gelatin/zein-linalool membrane for milk freshness monitoring and preservation

Cited by 26 publications

References 40 publications

A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

Capillary-Assisted Monitoring of Milk Freshness via a Porous Cellulose-Based Label with High pH Sensitivity

Digitalization of Colorimetric Sensor Technologies for Food Safety

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