甘蓝红-塔拉胶膜在巴氏杀菌乳新鲜程度监测中的应用研究
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摘要
为制备具有pH变色响应性的功能膜材料,将具有pH敏感性的甘蓝红添加到塔拉胶膜基质中,研究了甘蓝红对膜材料物化性质和力学性能的影响,以及膜材料在巴氏杀菌乳体系中的应用。结果表明,甘蓝红不影响塔拉胶膜的化学组成,但会导致膜晶体结构的变化;甘蓝红的添加使膜材料柔韧性有所提升,其断裂延伸率提高了83.8%,而拉伸强度略有下降。此外,巴氏杀菌乳质量变化过程中的酸度与pH呈线性相关,同时发现不同牛奶溶液的pH与甘蓝红-塔拉胶膜的色度值变化呈线性相关。对巴氏杀菌乳真实体系的质量变化过程的进一步检测表明,甘蓝红-塔拉胶膜能够快速、准确检测其质量变化过程中的酸度变化情况,适用于伴随pH变化的食品新鲜程度的可视化监测。
Cabbage red with pH-sensitivity was added to tara gum film to prepare pH-sensing intelligent film. Effects of cabbage red on physicochemical and mechanical properties of film were initially studied and then application of the film in pasteurised milk system was investigated. Results showed that cabbage red did not affect the chemical composition of films, but led to the change in its crystalline structure. The addition of cabbage red could improve the flexibility of the film, its breaking elongation rate increased by 83.8 %, while the tensile strength decreased slightly. In addition, it was confirmed that the acidity value of the pasteurised milk was linearly related with the pH during the change of freshness, and it was found that the pH of simulated milk solution was linearly related with the chromaticity change of the cabbage red-tara gum film. And further detection of the real system of pasteurised milk freshness showed that the cabbage red-tara gum film could rapidly and accurately monitor the change of acidity during the change of its quality, which was suitable for application in monitoring the food freshness following with pH change.
Cabbage red with pH-sensitivity was added to tara gum film to prepare pH-sensing intelligent film. Effects of cabbage red on physicochemical and mechanical properties of film were initially studied and then application of the film in pasteurised milk system was investigated. Results showed that cabbage red did not affect the chemical composition of films, but led to the change in its crystalline structure. The addition of cabbage red could improve the flexibility of the film, its breaking elongation rate increased by 83.8 %, while the tensile strength decreased slightly. In addition, it was confirmed that the acidity value of the pasteurised milk was linearly related with the pH during the change of freshness, and it was found that the pH of simulated milk solution was linearly related with the chromaticity change of the cabbage red-tara gum film. And further detection of the real system of pasteurised milk freshness showed that the cabbage red-tara gum film could rapidly and accurately monitor the change of acidity during the change of its quality, which was suitable for application in monitoring the food freshness following with pH change.
引文
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[2]Ma Q Y,Wang L J.Preparation of a visual pH-sensing film based on tara gum incorporating cellulose and extracts from grape skins[J].Sensor Actuat B-Chem,2016,235:401-407.
[3]Zhang X,Lu S,Chen X.A visual pH sensing film using natural dyes from Bauhinia blakeana Dunn[J].Sensor Actuat B-Chem,2014,198:268-273.
[4]Srivastava S,Sinha R,Roy D.Toxicological effects of malachite green[J].Aquat Toxicol,2004,66(3):319-329.
[5]周立国.食用天然色素及其提取应用[M].济南:山东科学技术出版杜,1993,52:131-163.
[6]陈正行,狄济乐.食品添加剂新产品与新技术[M].江苏科学技术出版社,2002.
[7]李浩明.甘蓝红色素的提取与性质研究[J].中国食品添加剂,1999(3):12-18.
[8]Yoshida C M,Maciel V B V,Mendon鏰M E D,et al.Chitosan biobased and intelligent films:Monitoring pH variations[J].LWT-Food Sci Technol,2014,55(1):83-89.
[9]杨晓玲,郭彦东.紫甘蓝色素的稳定性及抑菌性[J].食品科学,2010(23):32-35.
[10]Veiga-Santos P,Ditchfield C,Tadini C.Development and evaluation of a novel pH indicator biodegradable film based on cassava starch[J].J Appl Polym Sci,2011,120(2):1069-1079.
[11]Yam K L,Takhistov P T,Miltz J.Intelligent packaging:concepts and applications[J].J Food Sci,2005,70(1):R1-R10.
[12]Ma Q,Du L,Yang Y,et al.Rheology of film-forming solutions and physical properties of tara gum film reinforced with polyvinyl alcohol(PVA)[J].Food Hydrocolloids,2017,63:677-684.
[13]Yuen S-N,Choi S-M,Phillips D L,et al.Raman and FTIR spectroscopic study of carboxymethylated non-starch polysaccharides[J].Food Chem,2009,114(3):1091-1098.
[14]Figueiro S,Góes J C,Moreira R,et al.On the physico-chemical and dielectric properties of glutaraldehyde crosslinked galactomannan-collagen films[J].Carbohyd Polym,2004,56(3):313-320.
[15]Yakimets I,Paes S S,Wellner N,et al.Effect of water content on the structural reorganization and elastic properties of biopolymer films:a comparative study[J].Biomacromolecules,2007,8(5):1710-1722.
[16]Akhtar M J,Jacquot M,Jamshidian M,et al.Fabrication and physicochemical characterization of HPMC films with commercial plant extract:Influence of light and film composition[J].Food Hydrocolloids,2013,31(2):420-427.
[17]夏全,谬爱龙,章燕,等.牛奶变质过程的观察[J].江苏卫生保健,2007,9(3):22-23.