A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films

pH指示剂 灵敏度(控制系统) 颜料 生物色素 材料科学 化学 天然食品 环境化学 化学工程 食品科学 有机化学 工程类 电子工程
作者
Chang Guo,Ying Li,Hao Zhang,Quanyu Zhang,Xiaodan Wu,Ying Wang,Fangda Sun,Shuo Shi,Xiufang Xia
出处
期刊:Comprehensive Reviews in Food Science and Food Safety [Wiley]
卷期号:23 (4) 被引量:2
标识
DOI:10.1111/1541-4337.13390
摘要

Abstract Naturally sourced pH‐sensitive indicator films are of interest for real‐time monitoring of food freshness through color changes because of their safety. Therefore, natural pigments for indicator films are required. However, pigment stability is affected by environmental factors, which can in turn affect the sensitivity and color stability of the pH‐sensitive indicator film. First, natural pigments (anthocyanin, betalain, curcumin, alizarin, and shikonin) commonly used in pH‐sensitive indicator films are presented. Subsequently, the mechanisms behind the change in pigment color under different pH environments and their applications in monitoring food freshness are also described. Third, influence factors, such as the sources, types, and pH sensitivity of pigments, as well as environmental parameters (light, temperature, humidity, and oxygen) of sensitivity and color stability, are analyzed. Finally, methods for improving the pH‐sensitive indicator film are explored, encapsulation of natural pigments, incorporation of a hydrophobic film‐forming matrix or function material, and protective layer have been shown to enhance the color stability of indicator films, the addition of copigments or mental ions, blending of different natural pigments, and the utilization of electrospinning have been proved to increase the color sensitivity of indicator films. This review could provide theoretical support for the development of naturally sourced pH‐sensitive indicator films with high stability and sensitivity and facilitate the development in the field of monitoring food freshness.
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