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基于多糖的印色度传感器用于检测包装鱼中的胺基.

Hélder Baptista1, Matthijs Dekker2, Paula Ferreira1

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概括

一种新型的色度测量墨水使用安东素,奇托桑和粉,可以创建可负担得起的纸张和塑料传感器来测量鱼的新鲜度. 这些传感器通过改变颜色来检测腐烂,为传统的到期日提供了可靠的替代方案,并减少了食物浪费.

关键词:
安托氨酸是一种安托氨酸.基托桑是一种酸盐.墨水 墨水 墨水 墨水智能包装是一种智能包装.粉是一种粉.三甲基胺氨基的三甲基胺氨基.

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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
  • 化学工程是化学工程的重要组成部分.

背景情况:

  • 像鱼类这样的易腐食品的传统到期日通常是不准确的,缺乏实时质量评估.
  • 鱼类的腐烂主要是由挥发性氨基酸的产生的.

研究的目的:

  • 开发一个经济高效的,可屏幕打印的色度传感器,用于检测鱼类腐烂.
  • 为改善食品质量评估和减少浪费而创建通用到期日的可靠替代品.

主要方法:

  • 在基托和粉多糖基质矩阵中使用安东基安制备了一种响应pH的色度测量墨水.
  • 通过调整粉含量 (高达4%),优化了用于丝网印刷的油墨粘度.
  • 在各种储存条件下评估了传感器的稳定性,在没有湿度和没有氧气的环境中,在28天内实现了最佳的保存.

主要成果:

  • 幕印刷纸张和塑料传感器成功地制造出具有均色和的颜色.
  • 开发的传感器对挥发性氨酸具有很高的敏感性,在暴露于三甲基胺时,可见的颜色变化表明了这一点.
  • 确定了最佳存储条件,以长时间保持传感器颜色完整性.

结论:

  • 基于多糖的色度传感器提供了一种有希望的,准确的方法来评估鱼的新鲜度.
  • 屏幕印刷技术允许这些传感器的可扩展和可持续制造.
  • 这项创新提供了一种可行的解决方案,通过改善质量监测来减轻食物浪费.