基于天然色素的智能色度食品新鲜度指标的最新进展:制造,多功能应用和优化策略
Deyang Yu1,2, Shasha Cheng1,2, Yu Li1,2
1Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China.
Critical reviews in food science and nutrition
|September 1, 2023
概括
自然色素可以创建智能指标,用于实时监测食品的新鲜度. 这些色度传感器提供可靠的,非破坏性的食品质量评估,提高安全性和减少浪费.
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:
- 越来越多的食品安全问题需要可靠的,非破坏性的方法来评估食品的新鲜度.
- 使用天然色素的智能色度指标为食品质量监测提供了有希望的实时解决方案.
- 这些通常是基于聚合物的指标,在储存和运输过程中提醒消费者和零售商食品质量.
研究的目的:
- 审查基于天然色素的智能色度指标的机制和制造.
- 探索它们在先进食品包装系统中的多样化应用.
- 总结优化其稳定性,灵敏性和准确性的策略,以便在实践中使用.
主要方法:
- 在色度指标中阐明自然色素机制.
- 对基于天然色素的食品新鲜度指标的制造方法的审查.
- 分析智能食品包装中的多功能应用 (抗氧化剂,抗微生物,可生物降解,紫外线阻断,无墨).
主要成果:
- 在聚合物矩阵中集成的天然色素形成了有效的智能色度指标.
- 诸如疏水矩阵,双层薄膜和封装等策略可以提高指示器的稳定性.
- 配色,金属离子复合和基质修改可以提高指示器的灵敏度.
- 多指数评估,机器学习和智能手机辅助方法提高了指标的准确性.
结论:
- 基于天然色素的智能色度指标代表了对食品新鲜度评估的创新方法.
- 优化稳定性,灵敏性和准确性对于食品工业的实际应用至关重要.
- 进一步的研究可以导致更可靠,更具成本效益的食品质量评估技术.
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