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在智能包装应用中,含有酸的酸水凝珠的潜力:稳定性和对挥发性氨基酸的敏感性
Samira Mohammadalinejhad1, Marcin Kurek2, Ida-Johanne Jensen1
1Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491, Trondheim, Norway.
Current research in food science
|August 17, 2023
概括
含有安东的酸水凝珠显示出对智能食品包装的希望. 较小的珠子提供更好的抗光稳定性,而两种尺寸在高湿度下保持颜色完整性,表明监测肌肉食物腐烂的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 分析化学 分析化学
背景情况:
- 在智能包装中,pH指标对于实时监测食品质量至关重要.
- 这些指标在各种存储条件下的稳定性是实际应用的一个关键挑战.
研究的目的:
- 为了评估不同尺寸的充满安托西亚尼的酸水凝珠的稳定性.
- 评估它们对关键肌肉食物破坏挥发性物质 (氨,DMA,TMA) 的敏感性.
主要方法:
- 装载着安东素的酸凝珠在不同的尺寸中准备好了.
- 在加速光线下,不同温度 (4°C) 和相对湿度 (53%,97%) 下,在21天内测试了稳定性.
- 对氨 (NH3),二甲基胺 (DMA) 和三甲基胺 (TMA) 的敏感性使用紫外线视光谱学来确定.
主要成果:
- 在4°C的光照下,较小的珠子的半衰期是较大珠子的两倍,颜色变化较小.
- 这两种珠子大小在97%的RH和4°C下保持了21天的色彩稳定性 (rsaE±±±±±±±±±±±±±±±±±±±±).
- 对NH3的检测极限为25ppm (小) 和15ppm (大);对于DMA和TMA,它为两者约48ppm.
结论:
- 紫色玉米中含有安东基安的酸水凝珠适用于智能肌肉食品包装.
- 水凝珠的尺寸可以根据腐烂挥发性概况为特定的肌肉食物量身定制.
- 这些指标为实时食品质量评估提供了一种可行的方法.
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