CN114989465A - Preparation method of sodium alginate-purple sweet potato peel anthocyanin intelligent indicating film for monitoring freshness of chicken - Google Patents
Preparation method of sodium alginate-purple sweet potato peel anthocyanin intelligent indicating film for monitoring freshness of chicken Download PDFInfo
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- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
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- 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
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- C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
- C08J2305/04—Alginic acid; Derivatives thereof
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
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Abstract
The invention discloses a method for preparing a sodium alginate-purple sweet potato peel anthocyanin intelligent indicating film for monitoring freshness of chicken. In the research, purple sweet potato anthocyanin with different concentrations is added into a sodium alginate base material to prepare an indicating film, and the water vapor barrier property, light barrier property, mechanical property and NH of the indicating film are measured 3 Sensitivity and indication effect on freshness of chicken breast at cold storage and room temperature, and the optimal concentration of purple sweet potato anthocyanin is determined by a single-factor experimental method. The prepared intelligent indicating film has excellent water vapor barrier property and light barrier property, good tensile strength and elongation at break and obvious indicating effect on freshness of chicken breast. Compared with the existing method for detecting the freshness of chicken breastCompared with the prior art, the indicating film has the advantages of rapid detection, no damage, obvious indicating effect and easy identification by naked eyes, simultaneously solves the problem of influence of waste skin residues generated in the processing process of the purple sweet potatoes on the environment, and provides theoretical guiding significance for improving the comprehensive utilization of the purple sweet potatoes.
Description
Technical Field
The invention relates to a method for preparing a sodium alginate-purple sweet potato peel anthocyanin intelligent indicating film for monitoring freshness of chicken, and belongs to the field of purple sweet potato waste resource utilization.
Background
The chicken breast has the characteristics of high protein, low fat, low calorie and low cholesterol, is popular with people, but is easily polluted by microorganisms and acted by enzymes in the processes of slaughtering, processing, storage and transportation due to high protein content, so that the freshness is reduced, and finally the chicken breast is rotten and deteriorated. With the concern of people on the health of food, the freshness detection of chicken breast is very necessary. Common methods for detecting freshness of meat include chemical detection (TVB-N), lipid peroxidation value, pH value, etc.), microorganism determination (such as Total number of colonies), computer vision technology, hyperspectral technology, and intelligent indicator film. The results obtained by chemical detection and microbiological determination are accurate, but professional personnel are needed, the consumed time is long, the operation is complicated, the samples can be damaged, and the real-time nondestructive detection in the meat circulation process cannot be realized. The emerging technologies such as computer vision technology and hyperspectral technology can realize rapid and nondestructive detection of meat, but professional operators and precise instruments are needed, and the real-time judgment of freshness of meat by consumers is not facilitated. The intelligent indicating film can carry out rapid nondestructive testing on the sample, is low in cost, convenient to carry and biodegradable, and can judge the real-time freshness of meat through visual observation under the condition that a package is not opened by a consumer.
The intelligent indicating film consists of a pH sensitive indicator and a film forming base material, is attached to the inner side of the headspace of a food package, and can judge the freshness of food in real time by sensing the color change which can be recognized by human eyes and occurs by sensing the change of the pH of the package environment. Currently, commonly used pH sensitive indicators can be classified into chemically synthesized pH sensitive indicators (such as bromocresol chloride, bromophenol blue, methyl red and bromocresol purple) and naturally derived pH sensitive indicators (such as anthocyanins, curcumin, alkannin, etc.) according to the source. Among them, anthocyanins are widely spotlighted because they are naturally safe, sensitive to pH, and clearly distinguishable in color change. Because synthetic plastic materials are difficult to degrade, non-renewable and unsafe, most of the film-forming substrates commonly used for the intelligent indicating film at present are biodegradable substrates, mainly comprising polysaccharides (such as chitosan, starch, cellulose and the like), proteins (such as zein, soy protein, collagen and the like and some compounds (such as polyvinyl alcohol and the like), and the film-forming substrates are favored due to the characteristics of safety, non-toxicity, biodegradability, edibility and the like.
Purple sweet potato (Ipomoea batatas (L.) Lam) belonging to Convolvulaceae family, Ipomoea batatas genus herbal plant, contains selenium, chlorogenic acid, anthocyanins, and other functional components. In recent years, purple sweet potatoes have been widely used in industry for the development of new foods due to their important health-care functions, such as: the purple sweet potato vermicelli, the purple sweet potato chips, the purple sweet potato preserved fruit, the purple sweet potato bread and the like generate a large amount of skin slag, and the skin slag is generally used as feed and fertilizer or becomes processing waste to be discarded, thereby causing adverse effects on the environment. The Purple sweet potato peel contains abundant natural anthocyanins, and researches on preparation of an intelligent indicating membrane by taking Purple sweet potato peel anthocyanins (PPE for short) as a pH sensitive indicator are few.
Sodium alginate (SA for short) is a byproduct of algae, is low in price, safe and nontoxic, has good film-forming property and edibility, is transparent and colorless in a formed film, can be crosslinked with divalent cations to obtain excellent mechanical properties, and is widely used in the research of food packaging. The most important is that the colorless and transparent characteristic of the sodium alginate film can reduce the influence on the color development of the pH sensitive indicator to the maximum extent, so that the sodium alginate film has potential to be compounded with purple sweet potato anthocyanin to develop an intelligent indicating film.
Disclosure of Invention
The invention aims to provide a method for preparing a sodium alginate-purple sweet potato peel anthocyanin intelligent indicating film for monitoring freshness of chicken meat. The prepared indicating film has obvious indicating effect on detecting the freshness of the chicken breast and can be distinguished by naked eyes.
The purpose of the invention is realized by the following technical scheme:
a method for preparing a sodium alginate-purple sweet potato peel anthocyanin intelligent indicating film for monitoring freshness of chicken comprises the following steps: stirring and dissolving, removing bubbles, casting, drying and crosslinking to obtain an intelligent indicating membrane, and attaching the membrane to the inner side of a culture dish headspace filled with chicken breast meat to detect the freshness of the chicken breast meat.
The invention optimizes the concentration of the purple sweet potato anthocyanin for preparing the intelligent indicating film, and researches the concentration of the purple sweet potato anthocyanin on the barrier property, the mechanical property and NH of the intelligent indicating film 3 And determining the optimal concentration of the anthocyanin in the purple sweet potato peel by a single-factor experimental method under the influence of sensitivity and freshness indicating effect of the chicken breast.
According to a single-factor test, when the concentration of the anthocyanin in the purple sweet potato peel is 0.6%, the obtained intelligent indicating film has excellent physical properties and the best indicating effect on freshness of chicken breast meat.
Drawings
FIG. 1 shows the effect of the concentration of anthocyanins in purple sweet potato peel on the water vapor transmission rate of an indicator film;
FIG. 2 shows the influence of the concentration of anthocyanin in purple sweet potato peel on the light transmittance of an indicating film;
FIG. 3 is a graph of the effect of the concentration of anthocyanin in purple sweet potato peel on the mechanical properties of an indicating film;
FIG. 4 purple sweet potato peel anthocyanin concentration vs. indicator film NH 3 The effect of sensitivity;
FIG. 5 influence of the concentration of anthocyanin in purple sweet potato peel on the indicating effect of the indicating film (4 ℃ and 25 ℃);
FIG. 6 shows the influence of the content of anthocyanin in purple sweet potato peel on the correlation between TVB-N and Delta E.
Detailed Description
The technical solution of the present invention is further described below with reference to the accompanying drawings, but not limited thereto, and any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention shall be covered by the protection scope of the present invention.
Firstly, stirring and dissolving
Weighing 1.5g of sodium alginate, dissolving in 100mL of distilled water, adding purple sweet potato anthocyanin after dissolving, adding 30% (based on sodium alginate) glycerol after uniformly stirring, and uniformly stirring to obtain a film forming solution.
1. Design of single factor test
Observing the concentration (0.0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) of anthocyanin in purple sweet potato peel to intelligently indicate the barrier performance, mechanical performance and NH of the membrane 3 Sensitivity and chicken breast freshness indicating effect. The indicating films with different concentrations of anthocyanin in purple sweet potato skins are named as follows: SA, SA-PPE2, SA-PPE4, SA-PPE6, SA-PPE8, SA-PPE 10.
Secondly, removing bubbles
Removing bubbles in the film-forming solution by ultrasonic treatment for 30 min.
Third, flow casting
30mL of the deposition solution was measured and cast into a plastic petri dish (8.5 cm. times.8.5 cm).
Fourthly, drying
The culture dish was placed in a constant temperature and humidity cabinet and dried at 30 ℃ and 50% relative humidity for 48 h.
Fifthly, crosslinking
2% CaCl was used 2 And (3) soaking and crosslinking the film, drying the surface moisture, and standing for 24 hours at the temperature of 25 ℃ and the relative humidity of 50% to obtain the intelligent indicating film.
Sixth, application
The indicating film is cut into 2cm multiplied by 2cm and is attached to the inner side of the headspace of a plastic culture dish filled with chicken breast meat.
Seven, single factor experiment
Fig. 1 shows the effect of different concentrations of purple sweet potato peel anthocyanin on the water vapor transmission rate of the indicator film. The water vapor transmission rate can reflect the barrier property of the film to water vapor, and the lower the water vapor transmission rate, the higher the barrier property of the film to water vapor. The water vapor transmission rate decreased significantly (P <0.05) with increasing concentration of anthocyanins, indicating that anthocyanins significantly improved the water vapor barrier properties of the film. This is because anthocyanins and SA may form hydrogen bonds, preventing the hydrophilic group in SA from binding to water. SA-PPE8 indicated the lowest water vapor transmission rate of the film; SA-PPE6 and SA-PPE8 indicated no significant difference in water vapor transmission rate of the films (P > 0.05).
Fig. 2 shows the effect of different purple sweet potato peel anthocyanin concentrations on the light transmittance of the indicator film. The light transmittance can reflect the light barrier property of the film, and the smaller the light transmittance, the stronger the light barrier property of the film. With the increase of the concentration of the anthocyanin, the light transmittance is obviously reduced; particularly in the wavelength range of 290-350 nm, the light transmittance of the indicating film is close to 0 percent, which shows that the ultraviolet rays are effectively blocked and the meat product can be protected from being irradiated by the ultraviolet rays. The excellent light barrier property is due to the abundant chromophores (e.g., C ═ C and C ═ O) in the anthocyanin aromatic ring, which can absorb uv and visible light. SA-PPE10 indicated the lowest light transmission for the film.
Figure 3 shows the effect of different purple sweet potato peel anthocyanin concentrations on the mechanical properties of the indicator film. Good mechanical properties, which typically reflect the mechanical properties of the film in terms of tensile strength and elongation at break, ensure the integrity of the film during storage, transportation and distribution. With increasing anthocyanin concentration, both tensile strength and elongation at break showed a tendency to decrease first and then increase and then decrease (P < 0.05). The reduction in tensile strength of the SA-PPE2 is due to the breakdown of the interactions between the SA molecular chains, reducing the cohesion of the film; the increase in tensile strength (0.4% -0.6%) is due to the presence of hydrogen bonds between anthocyanins and hydroxyl groups in the SA chain; however, the indication film with too high content of anthocyanin (0.8% -1.0%) has poor dispersion of anthocyanin, generates aggregation, and results in loose network structure and reduced tensile strength of the film. The reduction of the elongation at break of the SA-PPE2 is due to the fact that small amounts of anthocyanins hinder SA molecular chain interactions, resulting in a reduction of molecular chain mobility and film flexibility; the increase of elongation at break (0.4% -0.8%) is because anthocyanin containing many hydroxyl groups can be used as a plasticizer, increase the free volume and fluidity of SA molecules and promote the sliding of SA molecular chains; however, an excessive amount of anthocyanins (0.8% to 1.0%) exhibits excellent rigidity, inhibits movement of polymer chains and reduces flexibility, resulting in a decrease in elongation at break. SA-PPE6 indicated that the tensile strength of the film was maximum; SA-PPE8 indicated the film had the greatest elongation at break.
FIG. 4 shows the concentration of anthocyanin in different purple sweet potato skins versus the NH of the indicator film 3 The effect of sensitivity. NH (NH) 3 Can be used to simulate volatile nitrogen compounds produced during meat spoilage to assess the sensitivity of the indicator film to the reaction of volatile alkaline gases. NH in a closed vessel 3 Can combine with water molecules on the surface of the indicating film to form NH 3 ·H 2 O, subsequently dissociating to form NH 4 + And OH - Resulting in an increase in pH and discoloration of the film surface. When the indicator film is exposed to NH, as shown in FIG. 4b 3 In time, the color of the film changes with the increase of the response time (pink → light pink → cyan). As shown in fig. 4a, the lower the anthocyanin content, the higher the sensitivity of the indicator film, and the shorter the time required for the color to reach equilibrium; as anthocyanins increase, the sensitivity of the indicator membrane decreases and hysteresis occurs on discoloration, since more anthocyanins require more OH groups - But NH in a closed vessel 3 Is limited and therefore, discoloration appears to be delayed. Due to the requirement of rapid response to volatile alkaline gas during the detection of meat freshness, SA-PPE2, SA-PPE4 and SA-PPE6 were used to study the effect of purple sweet potato anthocyanin concentration on the indicating effect of the indicating film (4 ℃ and 25 ℃) and the effect of TVB-N on the dependence of Delta E.
Figure 5 shows the effect of purple sweet potato peel anthocyanin concentration on the indicating effect of the indicator film (4 ℃ and 25 ℃). The initial TVB-N of the fresh chicken breast samples at 4 deg.C (25 deg.C) was 5.35(5.35) mg/100g, increasing to 14.89(13.95) mg/100g after 48h (4 h) and finally to 19.93(16.19) mg/100g after 5d (60 h). According to GB2707-2016, the safety limit TVB-N value of a chicken breast sample is lower than 15mg/100 g. The pH increased with increasing storage time, indicating a gradual deterioration of the chicken breast. These results show that the chicken breast is in a deterioration stage when stored at 4 ℃ and 25 ℃ for 5d and 60h, respectively. At 4 ℃ and 25 ℃, SA-PPE2, SA-PPE4 and SA-PPE6 indicated that the color of the film changed with the freshness of the chicken breast. SA-PPE2 and SA-PPE4 films underwent a color change at 4 deg.C: pink (top 2d) → blue (3d) → greenish (4d and 5d), and substantially uniform color change was observed at 25 ℃. Macroscopic color change was observed in the SA-PPE6 film at 4 ℃ and 25 ℃: pink (first 2d and 24h) → light pink (3-4 d and 36-48 h) → blue (5d and 60 h). The three indicating films show continuous color changes at different storage temperatures, and the capability of detecting the freshness of the chicken breast in real time is proved by the purple sweet potato anthocyanin.
FIG. 6 shows the effect of purple sweet potato peel anthocyanin content on the dependence of TVB-N on Δ E. The indicating effect of the intelligent indicating film on detecting the freshness of the chicken breast can be evaluated by Pearson's between the TVB-N of the chicken breast and the delta E of the indicating film, wherein the closer the Pearson's is to 1 or-1, the stronger the correlation is, namely, the better the indicating effect of the indicating film is. As shown in FIG. 6, the Pearson's r for SA-PPE2, SA-PPE4, and SA-PPE6 films were 0.9311(0.8195), 0.9475(0.8398), and 0.9789(0.9868), respectively, at 4(25) deg.C, indicating that there is a strong positive correlation between Δ E for SA-PPE2, SA-PPE4, and SA-PPE6 films and TVB-N for chicken breast. The SA-PPE6 film has the highest Pearson's, and therefore, SA-PPE6 is most suitable for monitoring freshness of chicken breast in real time.
In sum, the optimal concentration of the anthocyanin in the purple sweet potato peel is 0.6%. Under the best purple sweet potato peel condition, the intelligent indicating film has better water vapor barrier property, light barrier property, mechanical property and NH 3 Sensitivity and best freshness indication of chicken breast.
Claims (4)
1. A method for preparing a sodium alginate-purple sweet potato peel anthocyanin intelligent indicating film for monitoring freshness of chicken is characterized by comprising the following steps: the method comprises the following steps: stirring and dissolving: by barrier properties, mechanical properties, NH 3 Sensitivity and chicken breast freshness indicating effect are used as indexes to carry out single-factor test: weighing a certain amount of sodium alginate, dissolving in 100mL of distilled water, adding purple sweet potato peel anthocyanin (0% -1.0%) after dissolving, adding glycerol after uniformly stirring, and uniformly stirring to obtain a film forming solution; step two: removing bubbles: removing bubbles in the film-forming solution by ultrasonic treatment for 30 min; step three: casting: measuring 30mL of the film-forming solution, and casting the solution into a plastic culture dish (8.5cm multiplied by 8.5 cm); step four: and (3) drying: placing the culture dish cast in the step three in a constant temperature and humidity box, and drying for 48 hours under the conditions of 30 ℃ and 50% relative humidity; step five: and (3) crosslinking: 2% CaCl was used 2 And (5) performing soaking crosslinking on the film dried in the step four, drying the surface moisture, and standing for 24 hours at the temperature of 25 ℃ and the relative humidity of 50% to obtain the intelligent indicating film. Step six: the application comprises the following steps: the indicator film was cut to 2cm × 2cm and attached to the inside of the headspace of a plastic petri dish containing 40g of chicken breast.
2. The method according to claim 1, wherein the concentration of sodium alginate in the first step is 1.5%.
3. The preparation method of claim 1, wherein the purple sweet potato anthocyanin concentration in the first step is 0.6%.
4. The method of claim 1, wherein the concentration of glycerol in step one is 30% (based on sodium alginate).
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| CN115558140A (en) * | 2022-10-12 | 2023-01-03 | 扬州大学 | Method for preparing freshness indicating film based on different heat treatment purple sweet potato powder |
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