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Li M, Xu J, Peng C, Wang Z. Deep learning-assisted flavonoid-based fluorescent sensor array for the nondestructive detection of meat freshness. Food Chem 2024; 447:138931. [PMID: 38484548 DOI: 10.1016/j.foodchem.2024.138931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 02/27/2024] [Accepted: 03/01/2024] [Indexed: 04/10/2024]
Abstract
Gas sensors containing indicators have been widely used in meat freshness testing. However, concerns about the toxicity of indicators have prevented their commercialization. Here, we prepared three fluorescent sensors by complexing each flavonoid (fisetin, puerarin, daidzein) with a flexible film, forming a fluorescent sensor array. The fluorescent sensor array was used as a freshness indication label for packaged meat. Then, the images of the indication labels on the packaged meat under different freshness levels were collected by smartphones. A deep convolutional neural network (DCNN) model was built using the collected indicator label images and freshness labels as the dataset. Finally, the model was used to detect the freshness of meat samples, and the overall accuracy of the prediction model was as high as 97.1%. Unlike the TVB-N measurement, this method provides a nondestructive, real-time measurement of meat freshness.
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Affiliation(s)
- Min Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Jianguo Xu
- Key Laboratory of Molecular Recognition and Sensing, College of Biological, Chemical Sciences and Engineering, Jiaxing University, Jiaxing 314001, PR China
| | - Chifang Peng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, PR China; International Joint Laboratory On Food Safety, Jiangnan University, Wuxi 214122, PR China.
| | - Zhouping Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Life Science and Health Engineering, Jiangnan University, Wuxi 214122, PR China; International Joint Laboratory On Food Safety, Jiangnan University, Wuxi 214122, PR China
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Gao Y, Wang J, Zhao LL, Yuan BY, Kong YN, Luo JJ, Zhao SC, Yang WM, Liu RL. Biotemplated fabrication of N/O co-doped porous carbon confined spinel NiFe 2O 4 heterostructured mimetics for triple-mode sensing of antioxidants and ameliorating packaging properties. Food Chem 2024; 441:138365. [PMID: 38211476 DOI: 10.1016/j.foodchem.2024.138365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 12/22/2023] [Accepted: 01/03/2024] [Indexed: 01/13/2024]
Abstract
In this work, shrimp shell-derived magnetic NiFe2O4/N, O co-doped porous carbon nanozyme with superior oxidase (OXD)-like activity was prepared and used for colorimetric/photothermal/smartphone dual-signal triple-mode detection of antioxidants in fruits and beverages. The magnetic NiFe2O4/N, O co-doped porous carbon (MNPC) material was triumphantly fabricated using a combined in-situ surface chelation and pyrolysis method. The resultant MNPC composite exhibits a superior OXD-like activity, which can effectively oxidize 3,3',5,5'-tetramethylbenzidine (TMB) for yielding colorimetric/temperature dual-signal (CTDS) in absence of H2O2. This CTDS output sensor was successfully used for the determination of ascorbic acid and tannic acid. The proposed CTDS sensor with good specificity and high sensitivity can satisfy different on-site analysis requirements. Interestingly, the MNPC as a sustainable filler was further used for improving packaging properties of polyvinyl alcohol film. In short, this work offers a large-scale and cheap method to fabricate magnetic carbon-based nanozyme for monitoring antioxidants and ameliorating packaging properties.
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Affiliation(s)
- Yuan Gao
- School of Pharmacy, Xuzhou Medical University, Xuzhou 221004, China
| | - Juan Wang
- School of Electronic Information, Xijing University, Xi'an 710123, China
| | - Lin-Lan Zhao
- School of Pharmacy, Xuzhou Medical University, Xuzhou 221004, China
| | - Bo-Yi Yuan
- School of Pharmacy, Xuzhou Medical University, Xuzhou 221004, China
| | - Ya-Nan Kong
- School of Pharmacy, Xuzhou Medical University, Xuzhou 221004, China
| | - Jing-Jing Luo
- School of Pharmacy, Xuzhou Medical University, Xuzhou 221004, China
| | - Shu-Chang Zhao
- School of Pharmacy, Xuzhou Medical University, Xuzhou 221004, China
| | - Wei-Ming Yang
- School of Mechanics and Civil Engineering, China University of Mining and Technology, Xuzhou 221116, China
| | - Rui-Lin Liu
- School of Pharmacy, Xuzhou Medical University, Xuzhou 221004, China.
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Huang X, Zhao W, Li Z, Zhang N, Wang S, Shi J, Zhai X, Zhang J, Shen T. Preparation of a Dual-Functional Active Film Based on Bilayer Hydrogel and Red Cabbage Anthocyanin for Maintaining and Monitoring Pork Freshness. Foods 2023; 12:4520. [PMID: 38137324 PMCID: PMC10742916 DOI: 10.3390/foods12244520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/13/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
In this study, a composite film was created with the dual goal of prolonging pork shelf life and showing freshness. Hydrogel materials as solid base films were selected from gelatin (G), sodium alginate (SA) and carboxymethyl cellulose (CMC) based on their antioxidant activity, water vapor permeability, mechanical properties, as well as their stability, antimicrobial activity, and freshness, which indicates effectiveness when combined with anthocyanins. Furthermore, the effects of several concentrations of red cabbage anthocyanin (R) (3%, 6%, 12%, and 24%) on freshness indicators and bacteriostasis were investigated. The antimicrobial activity of the composite films was evaluated against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus. Likewise, the freshness indicates effectiveness was evaluated for NH3. Considering the mechanical properties, antibacterial ability, freshness indicator effect, and stability of the composite film, CS film combined with 12% R was selected to prepare a dual-functional intelligent film for pork freshness indicator and preservation. By thoroughly investigating the effect of composite film on pork conservation and combining with it KNN, the discriminative model of pork freshness grade was established and the recognition rate of the prediction set was up to 93.3%. These results indicated that CSR film can be used for the creation of active food packaging materials.
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Affiliation(s)
- Xiaowei Huang
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, 128 North Railway Street, Gulou District, Nanjing 210023, China
- Focusight (Jiangsu) Technology Co., Ltd., No. 258-6 Jinhua Road, Wujin Economic Development Zone, Changzhou 213146, China
| | - Wanying Zhao
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
| | - Zhihua Li
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
| | - Ning Zhang
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
| | - Sheng Wang
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
| | - Jiyong Shi
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, 128 North Railway Street, Gulou District, Nanjing 210023, China
| | - Xiaodong Zhai
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
| | - Junjun Zhang
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
| | - Tingting Shen
- School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang 212013, China; (X.H.); (W.Z.); (N.Z.); (S.W.); (J.S.); (X.Z.); (J.Z.); (T.S.)
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Zhang D, Cao G, Bu N, Huang L, Lin H, Mu R, Pang J, Wang L. Multi-functional konjac glucomannan/chitosan bilayer films reinforced with oregano essential oil loaded β-cyclodextrin and anthocyanins for cheese preservation. Int J Biol Macromol 2023:125365. [PMID: 37330095 DOI: 10.1016/j.ijbiomac.2023.125365] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 05/24/2023] [Accepted: 06/11/2023] [Indexed: 06/19/2023]
Abstract
In this work, a multifunctional bilayer film was prepared by solvent casting method. Elderberry anthocyanins (EA) were incorporated into konjac glucomannan (KGM) film as the inner indicator layer (KEA). β-cyclodextrin (β-CD) loaded with oregano essential oil (OEO) inclusion complexes (β-CD@OEO) was prepared and incorporated into chitosan (CS) film as the outer hydrophobic and antibacterial layer (CS-β-CD@OEO). The impacts of β-CD@OEO on the morphological, mechanical, thermal, water vapor permeability and water resistance properties, pH sensitivity, antioxidant, and antibacterial activities of bilayer films were thoroughly evaluated. The incorporation of β-CD@OEO into bilayer films can significantly improve the mechanical properties (tensile strength (TS): 65.71 MPa and elongation at break (EB): 16.81 %), thermal stability, and water resistance (Water contact angle (WCA): 88.15°, water vapor permeability (WVP): 3.53 g mm/m2 day kPa). In addition, the KEA/CS-β-CD@OEO bilayer films showed color variations in acid-base environments, which could be used as pH-responsive indicators. The KEA/CS-β-CD@OEO bilayer films also presented controlled release of OEO, good antioxidant, and antimicrobial activity, which exhibited good potential for the preservation of cheese. To sum up, KEA/CS-β-CD@OEO bilayer films have potential applications in the field of food packaging industry.
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Affiliation(s)
- Di Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Guoyu Cao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liying Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Huanglong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Lin Wang
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China; Institute of Superlubricity Technology, Research Institute of Tsinghua University in Shenzhen, Shenzhen 518057, China.
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Chen K, Li J, Li L, Wang Y, Qin Y, Chen H. A pH indicator film based on sodium alginate/gelatin and plum peel extract for monitoring the freshness of chicken. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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