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    Home > Food News > Food Articles > Research reveals that different anthocyanins affect freshness monitoring labels

    Research reveals that different anthocyanins affect freshness monitoring labels

    • Last Update: 2021-12-01
    • Source: Internet
    • Author: User
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    Research reveals that different anthocyanins affect freshness monitoring labels
    Research reveals that different anthocyanins affect freshness monitoring labels Research reveals that different anthocyanins influence freshness monitoring labels

     

    Researchers have developed different types of smart packaging technologies, including data carriers, sensors, and indicators (such as freshness monitoring labels)
    .
    Among them, the freshness monitoring label can directly reflect the quality of the food and the change of the environment by observing the change in the color of the label, without the aid of precision instruments

    .
    Different types of pH-sensitive dyes including anthocyanins, betaine and curcumin are selected as raw materials for preparing freshness monitoring labels

    .
    Among these dyes, anthocyanin-based freshness monitoring labels are the most widely studied, because anthocyanins undergo color changes in a wider pH range than other dyes

    .

    The specific pH-dependent color and structure change ability of anthocyanins makes it very suitable as a raw material for the preparation of pH indicators
    .
    Since changes in food quality are usually accompanied by changes in pH, anthocyanin-based pH indicators have great potential in real-time monitoring of food freshness

    .
    The pH-dependent color change ability of anthocyanin-based labels is affected by many factors, such as the plant source of anthocyanins, the amount of anthocyanins added, the characteristics of the biopolymer matrix, and label storage conditions

    .
    Among them, the plant source of anthocyanin is the most important factor affecting the pH-dependent color change ability of the anthocyanin-based label, because different plants have different anthocyanin composition and content

    .
    However, there have been no reports on the comparative research on the pH-dependent color change ability of different plant anthocyanin freshness monitoring labels

    .

    Recently, Liu Jun, a professor at the School of Food Science and Engineering of Yangzhou University, published a research paper online in "Food Gel"
    .

    Researchers extracted flowers from 14 plants (blackberry, blueberry, black eggplant, black brin, black soybean, cranberry, bayberry, grape, Lonicera edulis, wolfberry, mulberry, purple cabbage, purple rice and purple sweet potato) Penicillin
    .
    The obtained anthocyanin-rich extract is fixed in a starch/polyvinyl alcohol matrix to develop smart packaging labels for pork and shrimp freshness monitoring

    .

    The results showed that the total phenol content and total anthocyanin content of 14 kinds of plant extracts were between 156.
    84~423.
    89?mg/g and 34.
    15~228.
    62?mg/g, respectively

    .
    The microstructure characterization revealed that the extract and the matrix interacted through hydrogen bonding, which slightly increased the crystallinity of the label

    .
    The extract turns the label into violet, blue-violet or brown

    .
    At the same time, the extract also improves the label's UV-visible light blocking, anti-oxidation and pH-dependent color change capabilities

    .
    Among all the labels, the label containing Lonicera edulis extract has the highest light blocking ability, while the label containing blackberry extract or blueberry extract has the highest antioxidant capacity

    .
    Moreover, labels containing purple cabbage extract are suitable for pork freshness monitoring, while labels containing black eggplant peel extract or Lycium ruthenicum extract are suitable for shrimp freshness monitoring

    .
    Therefore, the microstructure, optics, anti-oxidation and pH sensitivity of labels rich in anthocyanins are greatly affected by the source of anthocyanins

    .
    (Source: Wang Fang, China Science News)

    Related paper information: https://doi.
    org/10.
    1016/j.
    foodhyd.
    2021.
    107293

    https://doi.
    org/10.
    1016/j.
    foodhyd.
    2021.
    107293
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