Colorimetric gel labels for the non-destructive freshness monitoring of fresh-cut papaya

作者：Liyan Rong, Yingqi Zhao, Shiyu Gao, Jingxuan Ma, Shuyue Zhang, Zhaoxia Wu · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.109581 · 被引用次数：24 · 研究领域：Nanocomposite Films for Food Packaging、Postharvest Quality and Shelf Life Management、Polysaccharides Composition and Applications

Colorimetric gel labels (referred to as AKAX) were fabricated to monitor the freshness of fresh-cut papaya in real time using agarose (AR) and konjac glucomannan (KGM) composite gels containing alizarin (AL) and Substance X (X). The AKAX colorimetric gel label produced an ordered color variation from purple to pink-purple to orange-yellow, following the CO 2 concentration in the package, to reflect the fresh-cut fruit freshness. Experimental characterization of the gel label structure revealed that AR, KGM, AL, and X were compatible, while the gel label texture, water-holding capacity, rheology, and thermal stability were improved with the addition of KGM. AKAX colorimetric gel labels maintained excellent color stability and CO 2 sensitivity during storage at 4 °C. The fresh-cut papaya approached spoilage as the color varied from purple to pink-purple, and an orange-yellow color indicated that the fresh-cut papaya had spoiled. Therefore, the developed AKAX colorimetric gel labels serve as effective tools for monitoring the spoilage of fresh-cut papaya.