Preparation and Characterization of Bio-Based Freshness Indicator Labels Loaded with Natural Pigments with High Stability and Sensitivity
Yinglin Tan, Xiao Liu, Zhi Cheng, Qiping Zhan, Liyan Zhao · 2024
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Description
Yinglin Tan and four co-authors make a bio-based freshness indicator label that changes color as meat and fish spoil. Buyers and shops need a safe sign of freshness, and past labels lacked stability and sensitivity. Their 2024 study first screens four natural pigments for their response to pH change. A purple potato anthocyanin won on color properties, and mixing in alizarin improved stability without reducing sensitivity.
The label film composites pair natural materials: soy protein isolate, locust bean gum, and sodium alginate. One pairing, soy protein with locust bean gum, won on ammonia response, color stability, low water solubility, and mechanical strength. On shrimp and chicken, the label responded effectively as the food spoiled. The team sees great potential for such labels in food packaging. Work on scale and shelf life is still ahead.
Catalog record
| CREATOR | Yinglin Tan, Xiao Liu, Zhi Cheng, Qiping Zhan, Liyan Zhao |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 42 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |