CN114965265A - 一种晚熟柑橘新鲜度指示卡片及其制备方法 - Google Patents
一种晚熟柑橘新鲜度指示卡片及其制备方法 Download PDFInfo
- Publication number
- CN114965265A CN114965265A CN202210092967.1A CN202210092967A CN114965265A CN 114965265 A CN114965265 A CN 114965265A CN 202210092967 A CN202210092967 A CN 202210092967A CN 114965265 A CN114965265 A CN 114965265A
- Authority
- CN
- China
- Prior art keywords
- indicator
- wall material
- microcapsule wall
- natural
- card
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims description 12
- 241000207199 Citrus Species 0.000 title description 5
- 235000020971 citrus fruits Nutrition 0.000 title description 5
- 239000003094 microcapsule Substances 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 239000007793 ph indicator Substances 0.000 claims abstract description 14
- 239000004472 Lysine Substances 0.000 claims abstract description 9
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 239000004014 plasticizer Substances 0.000 claims abstract description 9
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 4
- 241000335053 Beta vulgaris Species 0.000 claims description 4
- 229920001661 Chitosan Polymers 0.000 claims description 4
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims description 4
- 235000012754 curcumin Nutrition 0.000 claims description 4
- 239000004148 curcumin Substances 0.000 claims description 4
- 229940109262 curcumin Drugs 0.000 claims description 4
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 4
- 239000009627 gardenia yellow Substances 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 239000007888 film coating Substances 0.000 claims description 3
- 238000009501 film coating Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 2
- 239000001856 Ethyl cellulose Substances 0.000 claims description 2
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 2
- 235000019325 ethyl cellulose Nutrition 0.000 claims description 2
- 229920001249 ethyl cellulose Polymers 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 229920000609 methyl cellulose Polymers 0.000 claims description 2
- 239000001923 methylcellulose Substances 0.000 claims description 2
- 235000010981 methylcellulose Nutrition 0.000 claims description 2
- 229930014669 anthocyanidin Natural products 0.000 claims 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims 1
- 235000008758 anthocyanidins Nutrition 0.000 claims 1
- 239000003086 colorant Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 11
- 239000000243 solution Substances 0.000 description 10
- 238000004321 preservation Methods 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 5
- 229920002907 Guar gum Polymers 0.000 description 4
- 239000000665 guar gum Substances 0.000 description 4
- 235000010417 guar gum Nutrition 0.000 description 4
- 229960002154 guar gum Drugs 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920002148 Gellan gum Polymers 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 239000004410 anthocyanin Substances 0.000 description 3
- 229930002877 anthocyanin Natural products 0.000 description 3
- 150000004636 anthocyanins Chemical class 0.000 description 3
- 235000010492 gellan gum Nutrition 0.000 description 3
- 239000000216 gellan gum Substances 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 2
- 239000003638 chemical reducing agent Substances 0.000 description 2
- 229910003460 diamond Inorganic materials 0.000 description 2
- 239000010432 diamond Substances 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 239000002539 nanocarrier Substances 0.000 description 1
- 229910017464 nitrogen compound Inorganic materials 0.000 description 1
- 150000002830 nitrogen compounds Chemical class 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000000985 reflectance spectrum Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000012192 staining solution Substances 0.000 description 1
Classifications
-
- 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
- G01N21/01—Arrangements or apparatus for facilitating the optical investigation
-
- 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
- Physics & Mathematics (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Plasma & Fusion (AREA)
- Engineering & Computer Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明公开了一种水果新鲜度指示卡片，其组分包括天然pH指示剂、微胶囊壁材、赖氨酸、增塑剂和成膜剂。由本发明的水果新鲜度指示卡片可以检测水果的新鲜程度，并通过颜色直观的表现出来，为消费者选购提供便利，且本发明的水果新鲜度指示卡片制备成本低廉、绿色无毒、准确灵敏。
Description
技术领域
本发明涉及食品保鲜领域，具体是一种水果新鲜度指示卡片及其制备方法。
背景技术
随着人们生活水平的日益提高，消费者对食品的质量安全和营养健康提出了越来越高的要求。食品安全已经是当今社会一个不可忽视的重要课题，对于有新鲜程度有要求的食品，为保证人们能够放心食用，一些商家会在该类食品的包装上表贴新鲜度指示标签，以用于提醒人们该类食品当前的新鲜度。
现有的新鲜度指示标签，通常会设置一个变色区和若干参考区。其中，每个参考区均对应一种新鲜度状态指示，变色区中的颜色能够随着时间的推移而发生变化，只要将变色区的颜色与参考区的颜色进行比较，便能获知食品当前的新鲜度状态。这种新鲜度指示标签主要是对食品储藏过程中产生的微生物代谢产物或挥发性气体进行检测，进而判断出食品新鲜程度。如专利一种微生物型时间-温度指示卡的制作方法(CN201010198562.3)，就是将大肠杆菌、培养液和染色液混合包装，利用大肠杆菌在生长过程中代谢产生还原物质，还原物质可以使氧化型指示卡褪色来指示食品新鲜度的变化。此外，Loughran和Diamond设计出一种简单的对挥发性含氮化合物敏感的测定方法(MLoughran,D Diamond.Monitoringof volatile bases in fish sample headspace using an acidochromic dye[J].FoodChemistry,2000,69:97-103.)，将染色液滴于圆纸片上，鳕鱼在储藏过程中，释放出的挥发性化合物与圆纸片接触后，其反射光谱发生变化，导致颜色变化，可以反应鳕鱼的新鲜程度。
虽然现有的新鲜度指示标签多种多样，但是现有的新鲜度指示标签都是检测肉类食品的新鲜程度，而鲜有用于检测水果新鲜程度的标签，且由于水果的价格远低于肉类食品，所以一种目前亟需一种制备成本低廉的、绿色无毒的、用于检测水果新鲜的指示标签。
发明内容
本发明的目的在于克服现有技术的不足，提供一种水果新鲜度指示卡片及其制备方法，以至少达到成本低廉、制备方法简单、绿色无毒、准确灵敏。
本发明的目的是通过以下技术方案来实现的：
一种水果新鲜度指示卡片，组分包括天然pH指示剂、微胶囊壁材、赖氨酸、增塑剂和成膜剂。
进一步的，按重量份计，所述组分包括天然pH指示剂0.1-1.5份、微胶囊壁材3-7份、增塑剂1-3份、赖氨酸1-2份、成膜剂3-7份。
进一步的，所述天然pH指示剂包括花青素、姜黄素、甜菜红或栀子黄。
根据权利要求1所述的指示卡片，其特征在于：所述微胶囊壁材包括微胶囊壁材a和微胶囊壁材b；
所述微胶囊壁材a包括壳聚糖；
所述微胶囊壁材b包括海藻酸钠。
进一步的，所述微胶囊壁材a和微胶囊壁材b的质量比为1:4。
进一步的，所述成膜剂包括甲基纤维素、、羧甲基纤维素、乙基纤维素、海藻酸钠、明胶。
进一步的，所述增塑剂包括甘油。
进一步的，所述的指示卡片的制备方法包括以下步骤：
S1制备天然pH指示剂微胶囊：
将微胶囊壁材a溶于酸溶剂中，然后加入天然pH指示剂，制得溶液A；
将微胶囊壁材b溶于水，制得溶液B；
将溶液A加入溶液B中搅拌均匀，然后依次离心、过滤、冷冻干燥制得；
S2制备指示卡片：
将赖氨酸、成膜剂和增塑剂溶于水中搅拌均匀，然后加入所述天然pH指示剂微胶囊进行均质化处理，再经涂膜处理后制得。
进一步的，所述指示卡片的使用方法为：将卡片置于水果单独密闭的包装盒或包装袋中。
本发明的有益效果是：
1、本发明的水果新鲜度指示卡片可以通过颜色直观的判断出水果的新鲜度，避免了肉眼造成的误差，且指示效果精确灵敏，为消费者提供了便利。
2、本发明的水果新鲜度指示卡片制备方法简单，制作成本低廉，且绿色无毒，可以直接食用，避免了孩童误食中毒。
3、本发明的水果新鲜度指示卡片还具有抗菌效果，可以在指示水果新鲜度的同时延长水果的货架期。
具体实施方式
下面详细描述本发明的技术方案，但本发明的保护范围不局限于以下所述。
实施例1
制备一种晚熟柑橘新鲜度指示卡片，具体方法如下：
向100mL 1％(v/v)乙酸水溶液中加入2份壳聚糖，室温下搅拌24h。将5份花青素、姜黄素、甜菜红和栀子黄分别添加到100mL的壳聚糖溶液中以形成复合物。使用去离子水(100mL)作为溶剂制备2份的果胶水溶液，将果胶溶液添加到上述复合物溶液中，将纳米载体离心，冷冻干燥。称取2份瓜尔豆胶置于磁力搅拌器上搅拌，再将2.5份结冷胶置于蒸馏水中，放入80℃左右的水浴锅中加热搅拌，待两者充分溶解后混合定容至60m L，加入2 份甘油、1.5份胶囊和2份赖氨酸加入其中，均质5min,将柑橘涂膜处理浸泡后2min制得。称取3份1kg的新鲜度、大小、色泽几乎一致橘子，分别将不同的指示卡放在保鲜盒中，然后将制作好的指示卡片固定在保鲜盒的内部顶端，盖好保鲜盒，室温下避光存放，每隔三天观察指示卡片的颜色变化。实验结果见表1，感官评价方法为通过专业感官评价培训的10名学生组成感官评定小组，以色泽、褶皱、风味和腐烂情况为指标，对果实的品质进行评定，具体评价标准见表2。
表1
表2
| 分数 | 评价指标 |
| 4-5 | 色泽光亮，饱满无褶皱，有清香味，无腐烂 |
| 3-4 | 色泽光亮较为饱满路有皱缩，有清香味无腐烂 |
| 2-3 | 色泽较光亮，有皱缩局部出现变色暗淡或表面有局部变软，有清香味轻微腐烂 |
| 1-2 | 色泽暗淡皱缩严重略有异味局部出现腐烂 |
实施例2
制备三种晚熟柑橘新鲜度指示卡片，方法如实施例1，区别在于加入赖氨酸的含量分别为0.05％、0.1％、0.2％。称取3份1kg的新鲜度、大小、色泽几乎一致橘子，分别将他们放在保鲜盒中，然后将制作好的指示卡片分别固定在保鲜盒的内部顶端，盖好保鲜盒，室温下避光存放，每隔三天观察指示卡片的颜色变化。实验结果见表3，感官评价方法同实施例1：
表3
实施例3
制备4种晚熟柑橘新鲜度指示卡片，方法如实施例1，区别在于加入天然pH指示剂分别为紫薯花青素、姜黄素、甜菜红、栀子黄。称取3份1kg的新鲜度、大小、色泽几乎一致橘子，分别将他们放在保鲜盒中，然后将制作好的指示卡片分别固定在保鲜盒的内部顶端，盖好保鲜盒，室温下避光存放，每隔三天观察指示卡片的颜色变化。实验结果见表4，感官评价方法同实施例1：
以上所述仅是本发明的优选实施方式，应当理解本发明并非局限于本文所披露的形式，不应看作是对其他实施例的排除，而可用于各种其他组合、修改和环境，并能够在本文所述构想范围内，通过上述教导或相关领域的技术或知识进行改动。而本领域人员所进行的改动和变化不脱离本发明的精神和范围，则都应在本发明所附权利要求的保护范围内。
Claims (8)
1.一种水果新鲜度指示卡片，其特征在于：组分包括天然pH指示剂、微胶囊壁材、赖氨酸、增塑剂和成膜剂。
2.根据权利要求1所述的指示卡片，其特征在于：按重量份计，所述组分包括天然pH指示剂0.1-1.5份、微胶囊壁材3-7份、增塑剂1-3份、赖氨酸1-2份、成膜剂3-7份。
3.根据权利要求1所述的指示卡片，其特征在于：所述天然pH指示剂包括花青素、姜黄素、甜菜红或栀子黄。
4.根据权利要求1所述的指示卡片，其特征在于：所述微胶囊壁材包括微胶囊壁材a和微胶囊壁材b；
所述微胶囊壁材a包括壳聚糖；
所述微胶囊壁材b包括果胶。
5.根据权利要求4所述的指示卡片，其特征在于：所述微胶囊壁材a和微胶囊壁材b的质量比为1:4。
6.根据权利要求1所述的指示卡片，其特征在于：所述成膜剂包括甲基纤维素、羧甲基纤维素、乙基纤维素、海藻酸钠、明胶。
7.根据权利要求1所述的指示卡片，其特征在于：所述增塑剂包括甘油。
8.由权利要求1-7任一所述的指示卡片的制备方法，其特征在于，包括以下步骤：
S1制备天然pH指示剂微胶囊：
将微胶囊壁材a溶于酸溶剂中，然后加入天然pH指示剂，制得溶液A；
将微胶囊壁材b溶于水，制得溶液B；
将溶液A加入溶液B中搅拌均匀，然后依次离心、过滤、冷冻干燥制得；
S2制备指示卡片：
将赖氨酸、成膜剂和增塑剂溶于水中搅拌均匀，然后加入所述天然pH指示剂微胶囊进行均质化处理，再经涂膜处理后制得。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210092967.1A CN114965265A (zh) | 2022-01-26 | 2022-01-26 | 一种晚熟柑橘新鲜度指示卡片及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210092967.1A CN114965265A (zh) | 2022-01-26 | 2022-01-26 | 一种晚熟柑橘新鲜度指示卡片及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114965265A true CN114965265A (zh) | 2022-08-30 |
Family
ID=82974533
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210092967.1A Pending CN114965265A (zh) | 2022-01-26 | 2022-01-26 | 一种晚熟柑橘新鲜度指示卡片及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114965265A (zh) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH077500U (ja) * | 1993-07-12 | 1995-02-03 | 株式会社フロンティア | 食品保存状態表示体 |
| CN1723890A (zh) * | 2005-07-22 | 2006-01-25 | 中南大学湘雅二医院 | 一种抗氧化药物 |
| US20060057022A1 (en) * | 2004-09-13 | 2006-03-16 | Williams John R | Food quality indicator |
| CN113527728A (zh) * | 2021-05-26 | 2021-10-22 | 浙江工业大学 | 一种疏水薄膜的制备方法和在可视化检测果蔬新鲜度中的应用 |
| US20220007692A1 (en) * | 2020-07-13 | 2022-01-13 | William Marsh Rice University | Poly-albumen based green coating to enhance shelf life of perishable foods |
-
2022
- 2022-01-26 CN CN202210092967.1A patent/CN114965265A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH077500U (ja) * | 1993-07-12 | 1995-02-03 | 株式会社フロンティア | 食品保存状態表示体 |
| US20060057022A1 (en) * | 2004-09-13 | 2006-03-16 | Williams John R | Food quality indicator |
| CN1723890A (zh) * | 2005-07-22 | 2006-01-25 | 中南大学湘雅二医院 | 一种抗氧化药物 |
| US20220007692A1 (en) * | 2020-07-13 | 2022-01-13 | William Marsh Rice University | Poly-albumen based green coating to enhance shelf life of perishable foods |
| CN113527728A (zh) * | 2021-05-26 | 2021-10-22 | 浙江工业大学 | 一种疏水薄膜的制备方法和在可视化检测果蔬新鲜度中的应用 |
Non-Patent Citations (1)
| Title |
|---|
| 刘祎 等: "聚乙烯醇复合材料在草莓保鲜领域中的应用", 《塑料工业》, vol. 47, no. 1, 20 August 2019 (2019-08-20), pages 16 - 19 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Chen et al. | Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness | |
| Taherkhani et al. | Preparation of on-package halochromic freshness/spoilage nanocellulose label for the visual shelf life estimation of meat | |
| Liu et al. | A colorimetric film based on polyvinyl alcohol/sodium carboxymethyl cellulose incorporated with red cabbage anthocyanin for monitoring pork freshness | |
| CN110564013B (zh) | 一种pH型食品新鲜度指示标签制备方法及其灵敏度调控方法 | |
| Zhu et al. | An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness | |
| JP2007524850A (ja) | 食料品の腐敗を検出するための組成物及びそれに関連する方法 | |
| JP2015184332A (ja) | 食品鮮度ラベル | |
| Ebrahimi et al. | Fabrication and characterization of a pH-sensitive indicator film by purple basil leaves extract to monitor the freshness of chicken fillets | |
| Amiri et al. | The fabrication and kinetic modeling of a new time–temperature label based on paraffin wax and black carrot anthocyanin for monitoring fish products | |
| Oun et al. | pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages | |
| CN115246823B (zh) | 一种检测亚硫酸氢盐和指示鱼肉新鲜度的双功能近红外发射荧光探针及其合成方法和应用 | |
| Pirayesh et al. | Cellulosic material-based colorimetric films and hydrogels as food freshness indicators | |
| CN111999286B (zh) | 一种监控水产品食用品质的可视指示标签的制备方法与应用 | |
| Rahmadhia et al. | Physical properties of tapioca starch-based film indicators with anthocyanin extract from purple sweet potato (Ipomea batatas L.) and response to pH Changes | |
| Rusdianto et al. | Smart label with color indicator made of purple sweet potato (Ipomoea batatas L.) on the bottle packaging of pasteurized milk | |
| CN114965265A (zh) | 一种晚熟柑橘新鲜度指示卡片及其制备方法 | |
| Solak et al. | Edible pH sensitive polysaccharide-anthocyanin complex films for meat freshness monitoring | |
| Martins et al. | Bio-based sensing: Role of natural dyes in food freshness indicators | |
| NL2027635B1 (en) | Pitaya-based edible time temperature indicator | |
| CN114113063A (zh) | 一种鱼肉新鲜度指示比色阵列的制备方法及应用 | |
| Firmansyah et al. | Identification of beef freshness using smart labels based on anthocyanin extract of purple cabbage (Brassica oleracea var. Capitata L.) | |
| KR100400387B1 (ko) | 김치 숙성도 인지재의 제조방법 | |
| Fauzan et al. | UTILIZATION OF ANTHOCYANIN IN EDIBLE FILM AS COCONUT MILK FRESHNESS INDICATOR. | |
| Ali et al. | Comparative effects on storage period of varieties Pineapple fruits | |
| Kumar et al. | A review on the role of pH-sensitive natural pigments in biopolymers based intelligent food packaging films |
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 |