Intelligent double-layer pads containing blueberry anthocyanins/citric acid/tricolor lake for chilled pork real-time freshness monitoring.

• Tác giả: Jian Du, Qingdai Liu, Rui Liu, Junna Sun, Hao Wang, Tianxin Wang, Yuan Wang, Ye Zhang
• Ngôn ngữ: eng
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 551982

Tóm tắt

In this paper, an intelligent pH-sensitive pad was well designed using blueberry anthocyanin (BA) mixed with citric acid (CA) and yellow lake (Y), as composite indicator with significant color change (ΔE) from pink to yellow to green at pH 6.0-7.0 under tricolor principle. The double-layer poly(vinyl alcohol)/glycerol/gelatin (PGG)-CA/PGG-CA-BA-Y pad exhibited an excellent colorimetric pH/NH