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An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change.
An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change.
- Source :
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Food Research International . Sep2024, Vol. 192, pN.PAG-N.PAG. 1p. - Publication Year :
- 2024
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Abstract
- [Display omitted] • A smart indicator film based on myofibrillar protein (MP) has been developed. • The covalent and non-covalent interactions allow anthocyanin (ACN) to bind to MP. • The films containing 1% ACN have superior mechanical properties. • The films containing 1% ACN can accurately distinguish the freshness of fish meat. • This work provides the possibility to minimize the waste of MP by-products. A novel smart film MP/BNC/ACN for real-time monitoring of fish freshness was developed using myofibrillar protein (MP) and bacterial nanocellulose (BNC) as film raw materials and anthocyanin (Lycium ruthenicum, ACN) as an indicator. Firstly, the film containing 1 % ACN (MP/BNC/ACN1) was found to have a moderate thickness (0.44 ± 0.01 mm) and superior mechanical properties (tensile strength (TS) = 8.53 ± 0.11 MPa; elongation at break (EB) = 24.85 ± 1.38 %) by determining the physical structure. The covalent, electrostatic, and hydrogen bonding interactions between anthocyanin and the film matrix were identified and confirmed by FT-IR spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscope (SEM) analysis. A comprehensive evaluation concluded that MP/BNC/ACN1 exhibited excellent trimethylamine (TMA) sensitivity (total color difference (ΔE), ΔE TMA0-1000 = 4.47–31.05; limit of detection (LOD), LOD = 1.03) and UV stability (ΔE 96h = 4.16 ± 0.13). The performance of the films in assessing fish freshness was evaluated, principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed that MP/BNC/ACN1 (ΔE 2-10d = 16.84–32.05) could clearly distinguish between fresh (0–2 d), sub-fresh (4–6 d), and spoiled (8–10 d) stages of fish, which corresponded to the film colors of red, light red, and gray-black. In conclusion, this study addresses the limitation that intelligent films cannot visually discern real-time freshness during fish storage and provides a promising approach for real-time fish freshness monitoring. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 09639969
- Volume :
- 192
- Database :
- Academic Search Index
- Journal :
- Food Research International
- Publication Type :
- Academic Journal
- Accession number :
- 178999164
- Full Text :
- https://doi.org/10.1016/j.foodres.2024.114777