CN116376119B - Milk product freshness intelligent label with high sensitivity and low swelling property as well as preparation method and application thereof - Google Patents
Milk product freshness intelligent label with high sensitivity and low swelling property as well as preparation method and application thereof Download PDFInfo
- Publication number
- CN116376119B CN116376119B CN202310436915.6A CN202310436915A CN116376119B CN 116376119 B CN116376119 B CN 116376119B CN 202310436915 A CN202310436915 A CN 202310436915A CN 116376119 B CN116376119 B CN 116376119B
- Authority
- CN
- China
- Prior art keywords
- starch
- anthocyanin
- freshness
- high sensitivity
- dairy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 230000035945 sensitivity Effects 0.000 title claims abstract description 31
- 230000002522 swelling effect Effects 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000013336 milk Nutrition 0.000 title description 8
- 239000008267 milk Substances 0.000 title description 8
- 210000004080 milk Anatomy 0.000 title description 8
- 235000013365 dairy product Nutrition 0.000 claims abstract description 45
- 229920002472 Starch Polymers 0.000 claims abstract description 40
- 239000008107 starch Substances 0.000 claims abstract description 40
- 235000019698 starch Nutrition 0.000 claims abstract description 40
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 29
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 29
- 239000004410 anthocyanin Substances 0.000 claims abstract description 29
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 29
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 18
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 6
- 229940001941 soy protein Drugs 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 23
- 239000011259 mixed solution Substances 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 11
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 10
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 10
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 10
- 235000021014 blueberries Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- -1 polytetrafluoroethylene Polymers 0.000 claims description 8
- 229920001343 polytetrafluoroethylene Polymers 0.000 claims description 8
- 239000004810 polytetrafluoroethylene Substances 0.000 claims description 8
- 238000010345 tape casting Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 229940071440 soy protein isolate Drugs 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 239000005022 packaging material Substances 0.000 claims description 4
- 239000011159 matrix material Substances 0.000 claims description 3
- 229920001685 Amylomaize Polymers 0.000 claims description 2
- 241001107116 Castanospermum australe Species 0.000 claims description 2
- 240000004153 Hibiscus sabdariffa Species 0.000 claims description 2
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims description 2
- 240000000249 Morus alba Species 0.000 claims description 2
- 235000008708 Morus alba Nutrition 0.000 claims description 2
- 235000004976 Solanum vernei Nutrition 0.000 claims description 2
- 241000352057 Solanum vernei Species 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 235000021279 black bean Nutrition 0.000 claims description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 abstract description 7
- 235000002949 phytic acid Nutrition 0.000 abstract description 7
- 239000000467 phytic acid Substances 0.000 abstract description 7
- 229940068041 phytic acid Drugs 0.000 abstract description 7
- 235000018102 proteins Nutrition 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 238000011161 development Methods 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 4
- 235000011187 glycerol Nutrition 0.000 abstract description 3
- 238000004132 cross linking Methods 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 239000000839 emulsion Substances 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 15
- 230000008961 swelling Effects 0.000 description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000008367 deionised water Substances 0.000 description 7
- 229910021641 deionized water Inorganic materials 0.000 description 7
- 238000002791 soaking Methods 0.000 description 6
- 238000009210 therapy by ultrasound Methods 0.000 description 6
- 238000005259 measurement Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000002834 transmittance Methods 0.000 description 4
- 230000005540 biological transmission Effects 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 230000004044 response Effects 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000002604 ultrasonography Methods 0.000 description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 2
- 101710091977 Hydrophobin Proteins 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007766 curtain coating Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000035440 response to pH Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
- G01N21/80—Indicating pH value
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Chemical & Material Sciences (AREA)
- Physics & Mathematics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Plasma & Fusion (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Medicinal Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a dairy product freshness intelligent label with high sensitivity and low swelling property, and a preparation method and application thereof, and belongs to the technical field of food packaging. Based on the color development characteristic of anthocyanin along with pH change and the combination characteristic of phytic acid, starch and protein, the invention adopts starch, glycerol, anthocyanin, isolated soy protein and phytic acid as raw materials, firstly, the starch and the glycerol are mixed and heated for plasticizing and pasting and are mixed with the anthocyanin, and secondly, the phytic acid is used for crosslinking the starch and the isolated soy protein to form stable label forming liquid, and finally, the intelligent label with high color development sensitivity and strong stability of dairy products in an emulsion state is prepared. The preparation method is simple, green, pollution-free and low in energy consumption, the prepared freshness intelligent label senses the freshness change of the dairy product obviously, has strong stability in emulsion, good swelling property and solubility, and has wide application prospect in the field of food packaging.
Description
Technical Field
The invention relates to a dairy product freshness intelligent label with high sensitivity and low swelling property, and a preparation method and application thereof, and belongs to the technical field of food packaging.
Background
Food spoilage due to microbial contamination is a serious problem with current food safety. The intelligent label is a novel packaging material, has a sensing function, can identify pH change caused by a spoilage marker generated when food in the package is spoiled, displays color change, further displays the freshness of the food, predicts the quality change and displays the shelf life of the food.
In order to prepare such a smart label, a dye having a sensing function is often simply mixed with a conventional packaging material. The existing labels are mostly used for detecting vegetables and meat products with lower water content, and for foods (such as dairy products) with higher water content, the problems of label base material dissolution, label structure damage, dye leakage, stability reduction, label fading and the like often occur, so that the application of the intelligent labels in foods with high water content is limited; in the prior art, the hydrophobicity of the label material is enhanced to enable the label to have certain resistance to moisture, but the water vapor transmittance of the label can be reduced, the swelling property of the label material is not improved, and the stability in high-moisture foods cannot be improved.
Therefore, development of a dairy product freshness intelligent label with high sensitivity and low swelling property is needed, which has important economic value and social significance for detecting the freshness of the dairy product and solving the problem of food safety and quality.
Disclosure of Invention
The invention aims to solve the technical problems that the existing dairy product intelligent label is poor in stability and cannot have high sensitivity and low swelling characteristics.
Therefore, the invention provides a dairy product freshness intelligent label with high sensitivity and low swelling property, and a preparation method and application thereof; the intelligent label with the dairy product freshness and high sensitivity and low swelling property is prepared by adopting a method of crosslinking and curtain coating drying of soy protein isolate and phytic acid, and the method is simple, green, pollution-free and low in energy consumption; compared with the original starch-based label, the intelligent label prepared by the invention can be combined with milk protein to form a hydrophobin layer when contacting with milk, the swelling and dissolving characteristics are further improved, the stability of the label is improved, and the intelligent label has good sensing performance.
The first object of the invention is to provide a method for preparing a dairy freshness intelligent label with high sensitivity and low swelling, which comprises the following steps:
(1) Mixing starch, glycerol, soy protein isolate with phytic acid solution and dispersing in water for gelatinization;
(2) Cooling the starch mixed solution obtained after gelatinization in the step (1), then adding anthocyanin, uniformly stirring, regulating the pH value of the mixed solution to be neutral, and removing bubbles to obtain a mixture;
(3) Pouring the mixture obtained in the step (2) into a polytetrafluoroethylene flat plate by adopting a tape casting method, and drying and balancing the humidity to obtain the product.
In one embodiment, the starch of step (1) is one or more of high amylose starch, waxy corn starch, or common corn starch.
In one embodiment, the anthocyanin in step (2) is one or more of blueberry anthocyanin, roselle anthocyanin, grape anthocyanin, mulberry anthocyanin, black bean anthocyanin and purple potato anthocyanin.
In one embodiment, the mass ratio of the glycerol to the starch in the step (1) is 1-2:3-5, and the mass ratio of the phytic acid solution to the starch is 1-40:100; the mass ratio of the isolated soy protein to the starch is 0.5-2:3.
In one embodiment, the mass ratio of anthocyanin to starch in step (2) is 0.25-12:100.
In one embodiment, the bubble removal in the step (2) is performed by using ultrasound, the ultrasound power is 120-300W, and the ultrasound time is 1-10 min.
In one embodiment, the gelatinization in step (1) is carried out at a temperature of 80 to 90℃for a period of 30 to 50 minutes.
In one embodiment, the pH value adjustment range of step (2) is from 6.5 to 7.5.
In one embodiment, the temperature of the drying in step (3) is 30-60 ℃ and the time is 4-48 hours.
In one embodiment, the equilibrium temperature in step (3) is 20-35 ℃, the equilibrium relative humidity is 50-55%, and the equilibrium time is 24-48 hours.
The second object of the invention is to provide a dairy product freshness intelligent label with high sensitivity and low swelling property, which is prepared by the method.
A third object of the present invention is to provide a packaging material, a wearable material and a degradable material comprising the above-mentioned dairy freshness smart label with both high sensitivity and low swelling.
A fourth object of the present invention is to provide a use of the above-mentioned smart label for freshness of dairy products with high sensitivity and low swelling property in the field of food, pharmaceutical or agricultural products.
In one embodiment, the food product comprises any one of a dairy product, a meat product, an aquatic product.
A fifth object of the present invention is to provide a method for detecting freshness of dairy products, which comprises using the smart label for freshness of dairy products with high sensitivity and low swelling property as a detection matrix, and determining freshness of dairy products according to color change of the label.
The beneficial effects of the invention are that
(1) The invention prepares the dairy product freshness intelligent label with high sensitivity and low swelling property based on the color development characteristic of anthocyanin along with pH change and the combination characteristic of phytic acid, starch and protein, wherein the phytic acid can crosslink starch and soybean protein, improve the continuity and uniformity of starch, capture starch hydroxyl, reduce the swelling capacity of starch, combine with protein in dairy product, precipitate and separate out, and form protein hydrophobic layer on the surface of the label, thereby protecting the intelligent label and improving the stability thereof;
(2) The intelligent label prepared by the method is complete and continuous, has reduced swelling performance and good sensing performance, can effectively display the freshness of the dairy product and the shelf life of the dairy product, and can be used in the field of food packaging.
Drawings
FIG. 1 is a diagram of a process for preparing a smart label for freshness of dairy products with both high sensitivity and low swelling characteristics according to example 1 of the present invention;
FIG. 2 is a schematic view showing the solubility of anthocyanin-free labels prepared in example 1 and comparative examples 1 to 5 according to the present invention after immersion in water;
FIG. 3 is a schematic view showing the solubility of the dairy freshness intelligent labels with both high sensitivity and low swelling characteristics prepared in example 1 and comparative examples 1 to 5 according to the present invention after being soaked in water;
fig. 4 is a graph of response color chart of the smart label with high sensitivity and low characteristic for freshness of dairy products prepared in example 1 of the present invention under different pH conditions.
Detailed Description
The present invention is further described below with reference to examples, which are not intended to limit the invention in any way. Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art.
The starch and the citric acid related by the invention are purchased from chemical reagent limited company of national medicine group; blueberry anthocyanin (5% -25%), 50% phytic acid solution are purchased from Shanghai Michelin Biochemical technology Co., ltd; glycerol (99.5%), carboxymethyl starch, carboxymethyl cellulose, sodium trimetaphosphate were purchased from beijing enokic technologies limited; isolated soy proteins were purchased from source foliar organisms.
The invention relates to a measuring method:
1. label chromogenic capability assay
Solutions of ph=2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 were prepared, respectively, the test sample specification was 10mm×10mm, the samples were immersed in solutions of different pH for 30min, the color change of the samples was recorded using a camera, and the photo data was converted into CIE L using ImageJ software * a * b * Color value, L * Representing brightness, from 0 (black) to 100 (white); a, a * Representing green (-a) * ) To red (+a) * )；b * Representing blue (-b) *) To yellow (+b) * ). Calculate the Total Color Difference (TCD) using the equation:
wherein the initial color parameter is expressed asAnd->
2. Determination of moisture transmittance of tag
Cutting the label subjected to humidity balancing into a round shape with the radius of 13-15 mm, tightly sealing the mouth of a 50mL centrifuge tube, and pre-loading 3g of anhydrous CaCl in the tube 2 After sealing, the tube was weighed and placed in an environment of 100% humidity, and the mass change was recorded every 24 hours. After sealing, the treatment group containing milk is covered by 1mL of fresh milk dropwise on the label so as to simulate the scene in the dairy product. The label moisture transmittance (WVP) was calculated using the equation:
wherein: Δm (g) is the weight gain of the centrifuge tube; h (m) is the thickness of the thin label; s (m) 2 ) Is the corresponding area of the inner diameter of the centrifuge tube; ΔP (2339 Pa,20 ℃) is the moisture vapor pressure; t(s) is time.
3. Label thickness measurement
The thickness (μm) of the five spots on the label was randomly extracted and measured with an electronic digital display micrometer.
4. Determination of tag moisture content, swelling ratio, solubility:
the tag was placed in an oven at 105℃and weighed to m 1 Then dried for 24 hours and then weighed to m 2 . The dry labels were then immersed in 20mL deionized water for 24 hours, then removed, and the surface wiped off to swell to give mass m 3 . Finally, the expanded sample is put into a baking oven at 105 ℃ to be dried for 24 hours 4 . The tag moisture content MC, swelling ratio SI and solubility WS were calculated according to the following formulas:
example 1
A method for preparing a dairy freshness intelligent label with high sensitivity and low swelling property, comprising the following steps:
(1) 3g of starch, 2g of glycerol, 1g of soy protein isolate and 0.1g of 50% phytic acid solution are mixed and dispersed in 100mL of deionized water and continuously stirred; stirring for 1h at 90 ℃ in a water bath kettle to carry out gelatinization;
(2) Placing the gelatinized starch mixed solution in the step (1) at room temperature (25 ℃) for stirring and cooling, then adding 0.1g of blueberry anthocyanin, mixing and stirring for 5min until the mixture is uniformly stirred, adjusting the pH value of the mixed solution to 7.0, and then placing the mixed solution under 100W ultrasonic power for ultrasonic treatment for 5min to remove bubbles, thus obtaining a mixture;
(3) Pouring 30g of the mixture obtained in the step (2) into a polytetrafluoroethylene flat plate by adopting a tape casting method, and placing the flat plate in a 50 ℃ oven for 8 hours for drying; and (5) removing and performing humidity balance for 24 hours under 50% of humidity to obtain the dairy product freshness intelligent label with high sensitivity and low swelling property.
Comparative example 1
A method for preparing a dairy freshness intelligent label with high sensitivity and low swelling property, comprising the following steps:
(1) 3g of starch, 1g of glycerol, 0.5g of citric acid and 0.1g of 50% phytic acid solution are mixed and dispersed in 100mL of deionized water and continuously stirred; stirring for 1h at 90 ℃ in a water bath kettle to carry out gelatinization;
(2) Placing the gelatinized starch mixed solution in the step (2) at room temperature (25 ℃) for stirring and cooling, then adding 0.1g of blueberry anthocyanin, mixing and stirring for 5min until the mixture is uniformly stirred, adjusting the pH value of the mixed solution to 7.0, and then placing the mixed solution under 100W ultrasonic power for ultrasonic treatment for 5min to remove bubbles, thus obtaining a mixture;
(3) Pouring 30g of the mixture obtained in the step (2) into a polytetrafluoroethylene flat plate by adopting a tape casting method, and placing the flat plate in a 50 ℃ oven for 8 hours for drying; and (5) removing and performing humidity balance for 24 hours under 50% of humidity to obtain the dairy product freshness intelligent label with high sensitivity and low swelling property.
Comparative example 2
(1) 3g of starch, 1g of glycerol and 0.1g of 50% phytic acid solution are mixed and dispersed in 100mL of deionized water and continuously stirred; stirring for 1h at 90 ℃ in a water bath kettle to carry out gelatinization;
(2) Placing the gelatinized starch mixed solution in the step (2) at room temperature (25 ℃) for stirring and cooling, then adding 0.1g of blueberry anthocyanin, mixing and stirring for 5min until the mixture is uniformly stirred, adjusting the pH value of the mixed solution to 7.0, and then placing the mixed solution under 100W ultrasonic power for ultrasonic treatment for 5min to remove bubbles, thus obtaining a mixture;
(3) Pouring 30g of the mixture obtained in the step (2) into a polytetrafluoroethylene flat plate by adopting a tape casting method, and placing the flat plate in a 50 ℃ oven for 8 hours for drying; and (5) removing and performing humidity balance for 24 hours under 50% of humidity to obtain the dairy product freshness intelligent label with high sensitivity and low swelling property.
Comparative example 3
(1) 1.5g of starch, 1.5g of carboxymethyl starch, 1g of glycerol and 0.1g of 50% phytic acid solution are mixed and dispersed in 100mL of deionized water and continuously stirred; stirring for 1h at 90 ℃ in a water bath kettle to carry out gelatinization;
(2) Placing the gelatinized starch mixed solution in the step (2) at room temperature (25 ℃) for stirring and cooling, then adding 0.1g of blueberry anthocyanin, mixing and stirring for 5min until the mixture is uniformly stirred, adjusting the pH value of the mixed solution to 7.0, and then placing the mixed solution under 100W ultrasonic power for ultrasonic treatment for 5min to remove bubbles, thus obtaining a mixture;
(3) Pouring 30g of the mixture obtained in the step (2) into a polytetrafluoroethylene flat plate by adopting a tape casting method, and placing the flat plate in a 50 ℃ oven for 8 hours for drying; and (5) removing and performing humidity balance for 24 hours under 50% of humidity to obtain the dairy product freshness intelligent label with high sensitivity and low swelling property.
Comparative example 4
(1) 1.5g of starch, 1.5g of carboxymethyl cellulose, 1g of glycerol and 0.1g of 50% phytic acid solution are mixed and dispersed in 100mL of deionized water and continuously stirred; stirring for 1h at 90 ℃ in a water bath kettle to carry out gelatinization;
(2) Placing the gelatinized starch mixed solution in the step (2) at room temperature (25 ℃) for stirring and cooling, then adding 0.1g of blueberry anthocyanin, mixing and stirring for 5min until the mixture is uniformly stirred, adjusting the pH value of the mixed solution to 7.0, and then placing the mixed solution under 100W ultrasonic power for ultrasonic treatment for 5min to remove bubbles, thus obtaining a mixture;
(3) Pouring 30g of the mixture obtained in the step (2) into a polytetrafluoroethylene flat plate by adopting a tape casting method, and placing the flat plate in a 50 ℃ oven for 8 hours for drying; and (5) removing and performing humidity balance for 24 hours under 50% of humidity to obtain the dairy product freshness intelligent label with high sensitivity and low swelling property.
Comparative example 5
(1) 3g of starch, 1g of sodium trimetaphosphate, 1g of glycerol and 0.1g of 50% phytic acid solution are mixed and dispersed in 100mL of deionized water and continuously stirred; stirring for 1h at 90 ℃ in a water bath kettle to carry out gelatinization;
(2) Placing the gelatinized starch mixed solution in the step (2) at room temperature (25 ℃) for stirring and cooling, then adding 0.1g of blueberry anthocyanin, mixing and stirring for 5min until the mixture is uniformly stirred, adjusting the pH value of the mixed solution to 7.0, and then placing the mixed solution under 100W ultrasonic power for ultrasonic treatment for 5min to remove bubbles, thus obtaining a mixture;
(3) Pouring 30g of the mixture obtained in the step (2) into a polytetrafluoroethylene flat plate by adopting a tape casting method, and placing the flat plate in a 50 ℃ oven for 8 hours for drying; and (5) removing and performing humidity balance for 24 hours under 50% of humidity to obtain the dairy product freshness intelligent label with high sensitivity and low swelling property.
Results Performance test
1. The freshness intelligent labels prepared in example 1 and comparative examples 1 to 5 were put into water to perform swelling property measurement, and the results are shown in fig. 2 and 3;
FIG. 2 is a schematic illustration of a dairy product smart label prepared by directly casting a gelatinized starch solution mixture without adding blueberry anthocyanin in example 1 and comparative examples 1-5; FIG. 3 is a dairy product smart label prepared in example 1 and comparative examples 1-5; as can be seen from fig. 2 and 3, the embodiment 1 still maintains the complete structure and less pigment leakage within 1h after soaking in water; the comparative examples 1 and 2 show cracks and breaks under soaking, and the pigment leakage is obvious although the whole structure is still relatively intact, and the pigment is almost colorless after soaking for 1 h; comparative examples 3 to 5 show remarkable phenomena of water swelling, structural disintegration and dissolution, indicating that it cannot be applied to the detection of freshness of dairy products.
2. The smart labels prepared in example 1 and comparative examples 1 and 2 were subjected to performance measurement, and the results are shown in table 1;
TABLE 1 Label thickness, moisture content, swelling Rate, solubility, moisture Transmission Rate for different treatment groups
From the data in table 1, the addition of milk results in a significant increase in the moisture content of the tag, which indicates that the moisture content of the fresh milk partially penetrates the tag matrix, indicating that the tag still has the ability to contact and detect the quality of the dairy component; after milk is added, the swelling rate of the labels prepared in the example 1 and the comparative example 1 is obviously reduced, which shows that phytic acid is combined with milk protein and forms a protein hydrophobic layer, so that a large amount of water infiltration during soaking is prevented; however, pure starch is difficult to maintain the structure under the condition of water soaking, and the water vapor transmittance can not be measured stably; the addition of soy protein isolate in example 1 reduced the solubility of the tag during soaking, better maintained the tag morphology, and exhibited lower water vapor transmission rates. The addition of citric acid in comparative example 1, while also reducing the water vapor transmission rate, did not have a remarkable effect on the swelling and dissolution properties of the soy protein isolate.
3. The smart labels prepared in example 1 were subjected to sensing property measurement, and the results are shown in table 2;
as can be seen from Table 2, the labels produced color response ΔE > 5 at pH change, indicating that the labels prepared in example 1 only had good response to pH.
Table 2 sensing performance response data for smart tags
Claims (9)
1. A method for preparing a dairy product freshness intelligent label with high sensitivity and low swelling property, which is characterized by comprising the following steps:
(1) Mixing starch, glycerol, soy protein isolate with phytic acid solution and dispersing in water for gelatinization; the mass ratio of the glycerol to the starch is 1-2:3-5, and the mass ratio of the phytic acid solution to the starch is 1-40:100; the mass ratio of the isolated soy protein to the starch is 0.5-2:3; (2) Cooling the starch mixed solution obtained after gelatinization in the step (1), then adding anthocyanin, uniformly stirring, adjusting the pH value range of the mixed solution to be 6.5-7.5, and removing bubbles to obtain a mixture;
(3) Pouring the mixture obtained in the step (2) into a polytetrafluoroethylene flat plate by adopting a tape casting method, and drying and balancing the humidity to obtain the product.
2. The method according to claim 1, wherein the anthocyanin in step (2) is one or more of blueberry anthocyanin, roselle anthocyanin, grape anthocyanin, mulberry anthocyanin, black bean anthocyanin and purple potato anthocyanin.
3. The method of claim 1, wherein the starch in step (1) is one or more of high amylose starch, waxy corn starch, or common corn starch.
4. The method according to claim 1, wherein the temperature of the drying in the step (3) is 30-60 ℃ for 4-48 hours.
5. The method according to claim 1, wherein the equilibrium temperature in step (3) is 20 to 35 ℃, the equilibrium relative humidity is 50 to 55%, and the equilibrium time is 24 to 48 hours.
6. A dairy freshness smart label with both high sensitivity and low swelling properties prepared by the method of any one of claims 1 to 5.
7. Packaging material, wearable material and degradable material comprising the dairy freshness smart label of claim 6 having both high sensitivity and low swelling properties.
8. The use of a dairy freshness intelligent label having both high sensitivity and low swelling properties as claimed in claim 6 in the field of food, pharmaceutical or agricultural products.
9. A method for detecting freshness of dairy products, comprising using the smart dairy product freshness detection tag having both high sensitivity and low swelling property as a detection matrix according to claim 6, and determining freshness of dairy products according to color change of the tag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310436915.6A CN116376119B (en) | 2023-04-21 | 2023-04-21 | Milk product freshness intelligent label with high sensitivity and low swelling property as well as preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310436915.6A CN116376119B (en) | 2023-04-21 | 2023-04-21 | Milk product freshness intelligent label with high sensitivity and low swelling property as well as preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN116376119A CN116376119A (en) | 2023-07-04 |
| CN116376119B true CN116376119B (en) | 2023-12-26 |
Family
ID=86978812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310436915.6A Active CN116376119B (en) | 2023-04-21 | 2023-04-21 | Milk product freshness intelligent label with high sensitivity and low swelling property as well as preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116376119B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211259A (en) * | 2015-08-28 | 2016-01-06 | 吉首大学 | A kind of meat preservation coating liquid and preparation method thereof |
| CN107223708A (en) * | 2017-07-13 | 2017-10-03 | 味特佳生态农业镇江有限公司 | A kind of fruit and vegetable coating antistaling agent and preparation method thereof |
| CN112920468A (en) * | 2021-01-26 | 2021-06-08 | 江南大学 | Anthocyanin-based freshness indication label and preparation method thereof |
| CN113429637A (en) * | 2021-07-05 | 2021-09-24 | 德州职业技术学院 | Starch-based edible film and preparation method thereof |
-
2023
- 2023-04-21 CN CN202310436915.6A patent/CN116376119B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211259A (en) * | 2015-08-28 | 2016-01-06 | 吉首大学 | A kind of meat preservation coating liquid and preparation method thereof |
| CN107223708A (en) * | 2017-07-13 | 2017-10-03 | 味特佳生态农业镇江有限公司 | A kind of fruit and vegetable coating antistaling agent and preparation method thereof |
| CN112920468A (en) * | 2021-01-26 | 2021-06-08 | 江南大学 | Anthocyanin-based freshness indication label and preparation method thereof |
| CN113429637A (en) * | 2021-07-05 | 2021-09-24 | 德州职业技术学院 | Starch-based edible film and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| Novel Biodegradable Starch Film for Food Packaging with Antimicrobial Chicory Root Extract and Phytic Acid as a Cross-Linking Agent;Andrzej Jaśkiewicz et al.;Foods;第9卷;第3页2.4部分，第12页倒数第一段至第14页第一段 * |
| 植酸改性淀粉可食性膜材料的研究;王海英, 曾晓波, 吴谋成;食品工业科技(第08期);全文 * |
| 王瑞等.《食品保藏技术实验》.中国轻工业出版社,2019,第37页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN116376119A (en) | 2023-07-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zhou et al. | pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness | |
| Zhang et al. | Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness | |
| Ma et al. | Intelligent poly (vinyl alcohol)-chitosan nanoparticles-mulberry extracts films capable of monitoring pH variations | |
| He et al. | Intelligent pH-sensing film based on polyvinyl alcohol/cellulose nanocrystal with purple cabbage anthocyanins for visually monitoring shrimp freshness | |
| CN103113603B (en) | A kind of edible packaging film indicating food to become sour and preparation method thereof | |
| Musso et al. | Gelatin based films capable of modifying its color against environmental pH changes | |
| KR101877606B1 (en) | pH indicator film comprising natural anthocyanin and biopolymer, and method for preparing the same | |
| Fang et al. | Accurate fish-freshness prediction label based on red cabbage anthocyanins | |
| CN112646219B (en) | Preparation method of chondroitin sulfate-anthocyanin sensitization type food freshness indicator film | |
| CN112920468A (en) | Anthocyanin-based freshness indication label and preparation method thereof | |
| Zhao et al. | Monitoring dynamic changes in chicken freshness at 4 C and 25 C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts | |
| CN110954534A (en) | pH-sensitive freshness detection intelligent label, preparation method and application thereof | |
| Ran et al. | Preparation of pH‐indicator films based on soy protein isolate/bromothymol blue and methyl red for monitoring fresh‐cut apple freshness | |
| CN116376119B (en) | Milk product freshness intelligent label with high sensitivity and low swelling property as well as preparation method and application thereof | |
| Li et al. | Novel “all-in-one” multifunctional gelatin-based film for beef freshness maintaining and monitoring | |
| CN113402749A (en) | pH and NH3High-response food secondary freshness color-sensitive indicating film and preparation method and application thereof | |
| Guo et al. | A visual detection films based on waterborne polyurethane for real-time monitoring of yogurt freshness | |
| CN113527728B (en) | Preparation method of hydrophobic film and application of hydrophobic film in visual detection of freshness of fruits and vegetables | |
| CN113281312B (en) | Preparation method and application of ratio type fluorescence response sensing tag for salmon freshness | |
| Zhang et al. | Fabricating a visibly colorimetric film via self-releasing of anthocyanins from distributed mulberry pomace particles in hydrophilic sodium carboxymethyl starch-based matrix to monitor meat freshness | |
| Bian et al. | Simultaneously realizing enhancement of sensitivity for freshness monitoring and multinomial properties of carrageenan/konjac glucomannan/blueberry anthocyanin-based intelligent film by diatomite | |
| Li et al. | Application of pH-indicating film containing blue corn anthocyanins on corn starch/polyvinyl alcohol as substrate for preservation of tilapia | |
| CN111718502A (en) | Preparation method and application of intelligent edible shading film | |
| CN116559159A (en) | Gel freshness intelligent label with strong sensitivity and mechanical property and preparation method thereof | |
| CN114805875A (en) | Visual intelligent indicating film for freshness of low-temperature formed pork and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |