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Sun Y, Qian X, Gou Y, Zheng C, Zhang F. A Cellulose-Based Dual-Crosslinked Framework with Sensitive Shape and Color Changes in Acid/Alkaline Vapors. Polymers (Basel) 2024; 16:1547. [PMID: 38891492 PMCID: PMC11174363 DOI: 10.3390/polym16111547] [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: 04/22/2024] [Revised: 05/23/2024] [Accepted: 05/27/2024] [Indexed: 06/21/2024] Open
Abstract
Cellulose detectors, as green sensors, are some of the defensive mechanisms of plants which combat environmental stresses. However, extracted cellulose struggles to fulfil these functionalities due to its rigid physical/chemical properties. In this study, a novel cellulose dual-crosslinked framework (CDCF) is proposed. This comprises a denser temporary physical crosslinking bond (hydrogen bonding) and a looser covalent crosslinking bond (N,N-methylenebisacrylamide), which create deformable spaces between the two crosslinking sites. Abundant pH-sensitive carboxyl groups and ultralight, highly porous structures make CDCF response very sensitive in acid/alkaline vapor environments. Hence, a significant shrinkage of CDCF was observed following exposure to vapors. Moreover, a curcumin-incorporated CDCF exhibited dual shape and color changes when exposed to acid/alkaline vapors, demonstrating great potential for the multi-detection of acid/alkaline vapors.
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Affiliation(s)
| | | | | | - Chunling Zheng
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China; (Y.S.)
| | - Fang Zhang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China; (Y.S.)
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Rosales-Murillo S, Sánchez-Bodón J, Hernández Olmos S, Ibarra-Vázquez M, Guerrero-Ramírez L, Pérez-Álvarez L, Vilas-Vilela J. Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials. Polymers (Basel) 2024; 16:163. [PMID: 38201828 PMCID: PMC10781030 DOI: 10.3390/polym16010163] [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: 11/30/2023] [Revised: 12/19/2023] [Accepted: 12/30/2023] [Indexed: 01/12/2024] Open
Abstract
Anthocyanins are a specific group of molecules found in nature that have recently received increasing attention due to their interesting biological and colorimetric properties that have been successfully applied in several fields such as food preservation and biomedicine. Consequently, reviews devoted to a general overview of these flavonoids have proliferated in recent years. Meanwhile, the incorporation of anthocyanins into polymeric systems has become an interesting strategy to widen the applicability of these molecules and develop new smart and functional polymers in the above cited areas. However, anthocyanin-based polymers have been scarcely reviewed in the literature. Accordingly, this review aims to be a systematic summary of the most recent approaches for the incorporation of anthocyanins into macro-, micro-, or nanostructured polymers. Moreover, this work describes the fundamentals of the applicability of smart anthocyanin-based polymers and offers an updated review of their most interesting applications as sensors, biological regulators, and active materials.
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Affiliation(s)
- S.S. Rosales-Murillo
- Chemistry Department, University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara 44430, Mexico; (S.S.R.-M.); (S.L.H.O.); (M.F.I.-V.); (L.G.G.-R.)
| | - Julia Sánchez-Bodón
- Macromolecular Chemistry Group (LQM), Physical Chemistry Department, Faculty of Science and Technology, University of the Basque Country, 48940 Leioa, Spain; (J.S.-B.); (J.L.V.-V.)
| | - S.L. Hernández Olmos
- Chemistry Department, University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara 44430, Mexico; (S.S.R.-M.); (S.L.H.O.); (M.F.I.-V.); (L.G.G.-R.)
| | - M.F. Ibarra-Vázquez
- Chemistry Department, University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara 44430, Mexico; (S.S.R.-M.); (S.L.H.O.); (M.F.I.-V.); (L.G.G.-R.)
- Technological University of Jalisco, Guadalajara 44970, Mexico
| | - L.G. Guerrero-Ramírez
- Chemistry Department, University Center of Exact Sciences and Engineering, University of Guadalajara, Guadalajara 44430, Mexico; (S.S.R.-M.); (S.L.H.O.); (M.F.I.-V.); (L.G.G.-R.)
| | - L. Pérez-Álvarez
- Macromolecular Chemistry Group (LQM), Physical Chemistry Department, Faculty of Science and Technology, University of the Basque Country, 48940 Leioa, Spain; (J.S.-B.); (J.L.V.-V.)
- BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain
| | - J.L. Vilas-Vilela
- Macromolecular Chemistry Group (LQM), Physical Chemistry Department, Faculty of Science and Technology, University of the Basque Country, 48940 Leioa, Spain; (J.S.-B.); (J.L.V.-V.)
- BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940 Leioa, Spain
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Zhang Z, Tang H, Cai K, Liang R, Tong L, Ou C. A Novel Indicator Based on Polyacrylamide Hydrogel and Bromocresol Green for Monitoring the Total Volatile Basic Nitrogen of Fish. Foods 2023; 12:3964. [PMID: 37959082 PMCID: PMC10650302 DOI: 10.3390/foods12213964] [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: 10/06/2023] [Revised: 10/21/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
An intelligent indicator was developed by immobilizing bromocresol green (BCG) within the polyacrylamide (PAAm) hydrogel matrix to monitor the total volatile basic nitrogen (TVB-N) content of fish. The FTIR analysis indicated that BCG was effectively incorporated into the PAAm through the formation of intermolecular hydrogen bonds. A thermogravimetric analysis (TGA) showed that the PAAm/BCG indicator had a mere 0.0074% acrylamide monomer residue, meanwhile, the addition of BCG improved the thermal stability of the indicator. In vapor tests with various concentrations of trimethylamine, the indicator performed similarly at both 4 °C and 25 °C. The total color difference values (ΔE) exhibited a significant linear response to TVB-N levels ranging from 4.29 to 30.80 mg/100 g at 4 °C (R2 = 0.98). Therefore, the PAAm/BCG indicator demonstrated stable and sensitive color changes based on pH variations and could be employed in smart packaging for real-time assessment of fish freshness.
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Affiliation(s)
- Zhepeng Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Haiqing Tang
- Faculty of Food Science, Zhejiang Pharmaceutical University, Ningbo 315100, China;
| | - Keyan Cai
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Ruiping Liang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Li Tong
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
| | - Changrong Ou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; (Z.Z.); (K.C.); (R.L.); (L.T.)
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Yu D, Cheng S, Li Y, Su W, Tan M. Recent advances on natural colorants-based intelligent colorimetric food freshness indicators: fabrication, multifunctional applications and optimization strategies. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37655606 DOI: 10.1080/10408398.2023.2252904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
With the increasing concerns of food safety and public health, tremendous efforts have been concentrated on the development of effective, reliable, nondestructive methods to evaluate the freshness level of different kinds of food. Natural colorants-based intelligent colorimetric indicators which are typically constructed with natural colorants and polymer matrices has been regarded as an innovative approach to notify the customers and retailers of the food quality during the storage and transportation procedure in real-time. This review briefly elucidates the mechanism of natural colorants used for intelligent colorimetric indicators and fabrication methodologies of natural colorants-based food freshness indicators. Subsequently, their multifunctional applications in intelligent food packaging systems like antioxidant packaging, antimicrobial packaging, biodegradable packaging, UV-blocking packaging and inkless packaging are well introduced. This paper also summarizes several optimizing strategies for the practical application of this advanced technology from different perspectives. Strategies like adopting a hydrophobic matrix, constructing double-layer film and encapsulation have been developed to improve the stability of the indicators. Co-pigmentation, metal ion complexation, pigment-mixing and using substrates with high surface area are proved to be effective to enhance the sensitivity of the indicators. Approaches include multi-index evaluation, machine learning and smartphone-assisted evaluation have been proven to improve the accuracy of the intelligent food freshness indicators. Finally, future research opportunities and challenges are proposed. Based on the fundamental understanding of natural colorants-based intelligent colorimetric food freshness indicators, and the latest research and findings from literature, this review article will help to develop better, lower cost and more reliable food freshness evaluation technique for modern food industry.
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Affiliation(s)
- Deyang Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Shasha Cheng
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Yu Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian, Liaoning, China
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