طراحی و ساخت حسگر رنگ‌سنجی جدید برپایه هماتوکسیلین به‌منظور شناسایی تازگی میگو در طی مدت نگهداری
محورهای موضوعی :
بهداشت مواد غذایی
سمیرا مزیدی
1
,
نوید نصیری زاده
2
,
محمد میرجلیلی
3
,
مسعود روحانی مقدم
4
,
محمدعلی شیرغلامی
5
1 - دانشجوی دکتری پلیمر، گروه مهندسی نساجی و پلیمر، واحد یزد، دانشگاه آزاد اسلامی، یزد، ایران
2 - استاد، گروه مهندسی نساجی و پلیمر، واحد یزد، دانشگاه آزاد اسلامی، یزد، ایران
3 - استاد، گروه مهندسی نساجی و پلیمر، واحد یزد، دانشگاه آزاد اسلامی، یزد، ایران
4 - دانشیار، گروه شیمی، دانشکده علوم پایه، دانشگاه بوعلی عصر رفسنجان، رفسنجان، ایران
5 - استادیار گروه مهندسی نساجی و پلیمر، واحد یزد، دانشگاه آزاد اسلامی، یزد، ایران
تاریخ دریافت : 1399/08/10
تاریخ پذیرش : 1399/11/13
تاریخ انتشار : 1399/10/01
کلید واژه:
میگو,
فساد,
هماتوکسیلین,
نشانگر رنگی,
چکیده مقاله :
میگو یکی از غذاهای دریایی است که نقش زیادی در سلامتی انسان ایفا می‌کند. میگو به دلیل دارا بودن اسیدهای چرب غیراشباع خیلی زود فاسد می‌شود. این در حالی است که با تشخیص به‌موقع و زودهنگام آن می‌توان از زیان‌های اقتصادی جلوگیری کرد. برای این امر، روش‌های مختلفی جهت تشخیص تازگی میگو استفاده می‌شود که معمول‌ترین آن‌ها بررسی حسی و ظاهری میگو، آزمایش‌های شیمیایی و میکروبی می‌باشند. در این پژوهش یک نشانگر رنگی با استفاده از فیلم زیست‌تخریب‌پذیر پلی‌وینیل‌الکل/ کیتوسان و بر مبنای تغییرات رنگ هماتوکسیلین در برابر pH طراحی شد. تغییرات pH، میزان بازهای نیتروژنی فرار و عوامل رنگ‌سنجی نمونه‌های میگو در اثر تماس با این نشانگر رنگی موردبررسی قرار گرفت. نشانگر رنگی پیشنهادشده در پاسخ به pH دامنه رنگ متنوعی از زرد روشن تا بنفش تیره را در محیط اسیدی ملایم تا بازی قوی از خود نشان می‌دهد. عملکرد فیلم نشانگر پیشنهادی در تشخیص تازگی میگو به روش تماسی و غیر تماسی تأیید کرد که الزاماً نیازی نیست تا نشانگر در تماس مستقیم با میگو باشد و قابلیت آن را دارد که حتی در مجاورت میگو عکس‌العمل خود را نسبت به‌تازگی میگو نشان دهد. علاوه بر آن، همبستگی قوی بین مقدار کل بازهای نیتروژنی فرار ناشی از فساد میگو و مشخصه‌های رنگی نشانگر وجود دارد. درمجموع، می‌توان بیان داشت که نشانگر حساسیت بسیار خوبی نسبت به تغییرات pH دارد و فاسدشدن میگو را با توجه به تغییر رنگ نشان می‌دهد. بنابراین می‌توان به‌راحتی آن را در بسته‌بندی‌‌های هوشمند به‌کار برد.
چکیده انگلیسی:
Shrimp is one of the seafood that its wholesomeness plays a major role in human health. Shrimp spoils very quickly due to having unsaturated fatty acids. However, with timely and early detection, many economic losses can be avoided. For this purpose, various methods are used to detect healthy shrimp from spoiled ones. The most common methods are the sensory and physical examination of shrimp, chemical and microbial tests. In this study, a colorimetric indicator was fabricated using biodegradable polyvinyl alcohol/Chitosan film based on the color changes of hematoxylin at different pH values. Changes in pH, total volatile basic nitrogen contents (TVBN), and colorimetric characteristics of shrimp specimens were examined by contact with this color indicator. The suggested indicator in response to pH shows a variety of colors ranging from light yellow to dark purple in mildly acidic to strong alkaline environments. The performance of the proposed indicator in the detection of shrimp freshness by contact and non-contact methods confirmed that does not necessarily need to be in direct contact with the shrimp and has the ability to show its reaction to the shrimp freshness even in the presence of shrimp. In addition, there is a strong correlation between the total volatile basic nitrogen contents due to shrimp spoilage and the color characteristics of the indicator. The results showed that the proposed indicator is good sensitive to pH changes and shows shrimp spoilage through color changes. Therefore, this colorimetric indicator can be easily used in smart packaging.
منابع و مأخذ:
Aghaei, Z., Emadzadeh, B., Ghorani, B. and Kadkhodaee, R. (2018). Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage. Food and Bioprocess Technology, 11: 1087–1095.
Biji, K. B., Ravishankar, C. N., Mohan, C. O. and Srinivasa Gopal T. K. (2015). Smart packaging systems for food applications: a review. Journal of Food Science and Technology, 52(10): 6125–6135.
Boo, H. O., Hwang, S. J., Bae, C. S., Park, S. H., Heo, B. G. and Gorinstein S. (2012). Extraction and characterization of some natural plant pigments. Industrial and Crops Production, 40: 129–135.
Chen, H., Zhang, M., Bhandari, B. and Yang, C. (2020). Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness. Food Hydrocolloids, 100: 105438.
Chowdhury, E. U. and Morey, A. (2019). Intelligent Packaging for Poultry Industry. Journal of Applied Poultry Research, 28 (4): 791–800.
Ebrahimi Tirtashi, F., Moradi, M., Tajik, H., Forough, M., Ezati, P., Kuswandi, B. (2019). Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging. International Journal of Biological Macromolecules, 136: 920-926.
Ezati, P., Tajik, H. and Moradi, M. (2019). Fabrication and characterization of alizarin colorimetric indicator based on cellulose-chitosan to monitor the freshness of minced beef. Sensors & Actuators: B. Chemical, 285: 519–528.
Kahr, B., Lovell, S. and Subramony, J. (1998). The progress of logwood extract. Chirality. 10: 66 - 77.
Kuswandi, B. and Nurfawaidi, A. (2017) On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness. Food Control, 82: 91–100.
Listyarini, A., Sholihah, W. and Imawan, C. (2018). A paper-based Colorimetric Indicator Label using Natural Dye for Monitoring Shrimp Spoilage. IOP Conf. Series: Materials Science and Engineering 367: 012045.
Liu, J., Wang, H., Guo, M., Li, L., Chen, M., Jiang, S., Li, X. and Jiang S. (2019). Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring. Food Hydrocolloids, 94: 1-10.
Luo, X. and Lim, L.T. (2019). Cinnamil- and Quinoxaline-Derivative Indicator Dyes for Detecting Volatile Amines in Fish Spoilage. Molecules, 24: 3673.
Mercier, S., Villeneuve, S., Mondor, M. and I. Uysal, (2017). Time–Temperature Management Along the Food Cold Chain: A Review of Recent Developments. Comprehensive Reviews in Food Science and Food Safety, 16: 647-667.
Müller, P. and Schmid, M. (2019). Intelligent Packaging in the Food Sector: A Brief Overview. Foods (Basel, Switzerland), 8:16.
Nemecek, T., Jungbluth, N., Milài Canals, L. and Schenck, R. (2016). Environmental impacts of food consumption and nutrition: where are we and what is next? The International Journal of Life Cycle Assessment, 21: 607–620.
Pereira Jr., V. A., de Arruda, I. N. Q. and Stefani R. (2015). Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time-Temperature Indicators for application in intelligent food packaging. Food Hydrocolloids, 43: 180-188.
Taoukis, P. and Labuza, T. (2006). Applicability of Time‐Temperature Indicators as Shelf Life Monitors of Food Products. Journal of Food Science, 54: 783 - 788.
Yildirim, S., Röcker, B., Pettersen, M. K., Nilsen‐Nygaard, J., Ayhan Z., Rutkaite R., Radusin T., Suminska P., Marcos B. and Coma V. (2018). Active Packaging Applications for Food. Comprehensive Reviews in Food Science and Food Safety, 17: 165-199.
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Aghaei, Z., Emadzadeh, B., Ghorani, B. and Kadkhodaee, R. (2018). Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage. Food and Bioprocess Technology, 11: 1087–1095.
Biji, K. B., Ravishankar, C. N., Mohan, C. O. and Srinivasa Gopal T. K. (2015). Smart packaging systems for food applications: a review. Journal of Food Science and Technology, 52(10): 6125–6135.
Boo, H. O., Hwang, S. J., Bae, C. S., Park, S. H., Heo, B. G. and Gorinstein S. (2012). Extraction and characterization of some natural plant pigments. Industrial and Crops Production, 40: 129–135.
Chen, H., Zhang, M., Bhandari, B. and Yang, C. (2020). Novel pH-sensitive films containing curcumin and anthocyanins to monitor fish freshness. Food Hydrocolloids, 100: 105438.
Chowdhury, E. U. and Morey, A. (2019). Intelligent Packaging for Poultry Industry. Journal of Applied Poultry Research, 28 (4): 791–800.
Ebrahimi Tirtashi, F., Moradi, M., Tajik, H., Forough, M., Ezati, P., Kuswandi, B. (2019). Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging. International Journal of Biological Macromolecules, 136: 920-926.
Ezati, P., Tajik, H. and Moradi, M. (2019). Fabrication and characterization of alizarin colorimetric indicator based on cellulose-chitosan to monitor the freshness of minced beef. Sensors & Actuators: B. Chemical, 285: 519–528.
Kahr, B., Lovell, S. and Subramony, J. (1998). The progress of logwood extract. Chirality. 10: 66 - 77.
Kuswandi, B. and Nurfawaidi, A. (2017) On-package dual sensors label based on pH indicators for real-time monitoring of beef freshness. Food Control, 82: 91–100.
Listyarini, A., Sholihah, W. and Imawan, C. (2018). A paper-based Colorimetric Indicator Label using Natural Dye for Monitoring Shrimp Spoilage. IOP Conf. Series: Materials Science and Engineering 367: 012045.
Liu, J., Wang, H., Guo, M., Li, L., Chen, M., Jiang, S., Li, X. and Jiang S. (2019). Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring. Food Hydrocolloids, 94: 1-10.
Luo, X. and Lim, L.T. (2019). Cinnamil- and Quinoxaline-Derivative Indicator Dyes for Detecting Volatile Amines in Fish Spoilage. Molecules, 24: 3673.
Mercier, S., Villeneuve, S., Mondor, M. and I. Uysal, (2017). Time–Temperature Management Along the Food Cold Chain: A Review of Recent Developments. Comprehensive Reviews in Food Science and Food Safety, 16: 647-667.
Müller, P. and Schmid, M. (2019). Intelligent Packaging in the Food Sector: A Brief Overview. Foods (Basel, Switzerland), 8:16.
Nemecek, T., Jungbluth, N., Milài Canals, L. and Schenck, R. (2016). Environmental impacts of food consumption and nutrition: where are we and what is next? The International Journal of Life Cycle Assessment, 21: 607–620.
Pereira Jr., V. A., de Arruda, I. N. Q. and Stefani R. (2015). Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time-Temperature Indicators for application in intelligent food packaging. Food Hydrocolloids, 43: 180-188.
Taoukis, P. and Labuza, T. (2006). Applicability of Time‐Temperature Indicators as Shelf Life Monitors of Food Products. Journal of Food Science, 54: 783 - 788.
Yildirim, S., Röcker, B., Pettersen, M. K., Nilsen‐Nygaard, J., Ayhan Z., Rutkaite R., Radusin T., Suminska P., Marcos B. and Coma V. (2018). Active Packaging Applications for Food. Comprehensive Reviews in Food Science and Food Safety, 17: 165-199.
