pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages.
Int J Biol Macromol
; 242(Pt 3): 124905, 2023 Jul 01.
Article
em En
| MEDLINE
| ID: mdl-37224902
ABSTRACT
Five natural pigments including water-soluble [butterfly pea (BP), red cabbage (RC), and aronia (AR)] and alcohol-soluble [shikonin (SK) and alizarin (ALZ)] were extracted, characterized, and loaded onto cellulose for preparing pH-sensitive indicators. The indicators were tested for their color response efficiency, gas sensitivity, response to lactic acid, color release, and antioxidant activity. Cellulose-water soluble indicators showed more obvious color changes than alcohol-soluble indicators in lactic acid solution and pH solutions (1-13). All cellulose-pigment indicators exhibited prominent sensitivity to ammonia compared to acidic vapor. Antioxidant activity and release behavior of the indicators were influenced by pigment type and simulants. Kimchi packaging test was carried out using original and alkalized indicators. The alkalized indicators were more effective in showing visible color changes during kimchi storage than the original indicators, and cellulose-ALZ displayed the most distinct color change from violet (fresh kimchi, pH 5.6, acidity 0.45 %) to gray (optimum fermented kimchi, pH 4.7, acidity 0.72 %), and to yellow (over fermented kimchi, pH 3.8, acidity 1.38 %) which followed by BP, AR, RC, SK respectively. The findings of the study suggest that the alkalization method could be used to show noticeable color changes in a narrow pH range for application with acidic foods.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Brassica
/
Alimentos Fermentados
Tipo de estudo:
Diagnostic_studies
Idioma:
En
Revista:
Int J Biol Macromol
Ano de publicação:
2023
Tipo de documento:
Article
País de publicação:
HOLANDA
/
HOLLAND
/
NETHERLANDS
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NL
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PAISES BAJOS
/
THE NETHERLANDS