High water resistance starch based intelligent label for the freshness monitoring of beverages
The traditional starch-based intelligent freshness labels struggle to maintain long-term structural stability when exposed to moisture. To solve this problem, we prepared composite crosslinked labels using phytic acid for double crosslinking of corn starch and soybean isolate proteins, with anthocya...
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| Veröffentlicht in: | Food chemistry 2024-11, Vol.459, p.140383, Article 140383 |
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| creator | Wang, Yun McClements, David Julian Zhang, Zipei Zhang, Ruojie He, Kuang Lin, Ziqiang Peng, Xinwen Xu, Zhenlin Meng, Man Ji, Hangyan Zhao, Jianwei Jin, Zhengyu Chen, Long |
| description | The traditional starch-based intelligent freshness labels struggle to maintain long-term structural stability when exposed to moisture. To solve this problem, we prepared composite crosslinked labels using phytic acid for double crosslinking of corn starch and soybean isolate proteins, with anthocyanin serving as the chromogenic dye. The mechanical properties, hydrophobic characteristics, and pH responsivity of these crosslinked labels were assessed in this study. The prepared double-crosslinked labels showed reduced moisture content (15.96%), diminished swelling (147.21%), decreased solubility (28.55%), and minimized water permeability, which suggested that they have enhanced hydrophobicity and densification. The crosslinked labels demonstrated the ability to maintain morphological stability when immersed in water for 12 h. Additionally, the mechanical properties of the crosslinked labels were enhanced without compromising their pH-sensing capabilities, demonstrated a color response visible to the naked eye for milk and coconut water freshness monitoring, suggesting great potential for application in beverages freshness monitoring.
[Display omitted]
•A label was prepared using phytic acid to double cross-link starch with protein.•Label has good hydrophobicity and structure stabilization under immersion.•Label improves mechanical properties without compromising color responsiveness.•Label produces a visible color response to the freshness of milk and coconut water. |
| doi_str_mv | 10.1016/j.foodchem.2024.140383 |
| format | Article |
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[Display omitted]
•A label was prepared using phytic acid to double cross-link starch with protein.•Label has good hydrophobicity and structure stabilization under immersion.•Label improves mechanical properties without compromising color responsiveness.•Label produces a visible color response to the freshness of milk and coconut water.</description><identifier>ISSN: 0308-8146</identifier><identifier>ISSN: 1873-7072</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2024.140383</identifier><identifier>PMID: 39003857</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>anthocyanins ; Anthocyanins - analysis ; Anthocyanins - chemistry ; Beverages ; Beverages - analysis ; coconut water ; color ; corn starch ; crosslinking ; dyes ; food chemistry ; Food Labeling ; freshness ; Hydrogen-Ion Concentration ; Hydrophobic and Hydrophilic Interactions ; hydrophobicity ; Intelligent label ; milk ; permeability ; Phytic acid ; Solubility ; Soybean isolate protein ; soybeans ; Starch ; Starch - chemistry ; Water - analysis ; Water - chemistry ; water content ; Zea mays - chemistry</subject><ispartof>Food chemistry, 2024-11, Vol.459, p.140383, Article 140383</ispartof><rights>2023</rights><rights>Copyright © 2023. Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c278t-674ef2fa0922952acd06f0a5869939c542cda01ad01cec76d792c2b9aa7ccac63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2024.140383$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27913,27914,45984</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39003857$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Yun</creatorcontrib><creatorcontrib>McClements, David Julian</creatorcontrib><creatorcontrib>Zhang, Zipei</creatorcontrib><creatorcontrib>Zhang, Ruojie</creatorcontrib><creatorcontrib>He, Kuang</creatorcontrib><creatorcontrib>Lin, Ziqiang</creatorcontrib><creatorcontrib>Peng, Xinwen</creatorcontrib><creatorcontrib>Xu, Zhenlin</creatorcontrib><creatorcontrib>Meng, Man</creatorcontrib><creatorcontrib>Ji, Hangyan</creatorcontrib><creatorcontrib>Zhao, Jianwei</creatorcontrib><creatorcontrib>Jin, Zhengyu</creatorcontrib><creatorcontrib>Chen, Long</creatorcontrib><title>High water resistance starch based intelligent label for the freshness monitoring of beverages</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>The traditional starch-based intelligent freshness labels struggle to maintain long-term structural stability when exposed to moisture. To solve this problem, we prepared composite crosslinked labels using phytic acid for double crosslinking of corn starch and soybean isolate proteins, with anthocyanin serving as the chromogenic dye. The mechanical properties, hydrophobic characteristics, and pH responsivity of these crosslinked labels were assessed in this study. The prepared double-crosslinked labels showed reduced moisture content (15.96%), diminished swelling (147.21%), decreased solubility (28.55%), and minimized water permeability, which suggested that they have enhanced hydrophobicity and densification. The crosslinked labels demonstrated the ability to maintain morphological stability when immersed in water for 12 h. Additionally, the mechanical properties of the crosslinked labels were enhanced without compromising their pH-sensing capabilities, demonstrated a color response visible to the naked eye for milk and coconut water freshness monitoring, suggesting great potential for application in beverages freshness monitoring.
[Display omitted]
•A label was prepared using phytic acid to double cross-link starch with protein.•Label has good hydrophobicity and structure stabilization under immersion.•Label improves mechanical properties without compromising color responsiveness.•Label produces a visible color response to the freshness of milk and coconut water.</description><subject>anthocyanins</subject><subject>Anthocyanins - analysis</subject><subject>Anthocyanins - chemistry</subject><subject>Beverages</subject><subject>Beverages - analysis</subject><subject>coconut water</subject><subject>color</subject><subject>corn starch</subject><subject>crosslinking</subject><subject>dyes</subject><subject>food chemistry</subject><subject>Food Labeling</subject><subject>freshness</subject><subject>Hydrogen-Ion Concentration</subject><subject>Hydrophobic and Hydrophilic Interactions</subject><subject>hydrophobicity</subject><subject>Intelligent label</subject><subject>milk</subject><subject>permeability</subject><subject>Phytic acid</subject><subject>Solubility</subject><subject>Soybean isolate protein</subject><subject>soybeans</subject><subject>Starch</subject><subject>Starch - chemistry</subject><subject>Water - analysis</subject><subject>Water - chemistry</subject><subject>water content</subject><subject>Zea mays - chemistry</subject><issn>0308-8146</issn><issn>1873-7072</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkUFv1DAUhC0EokvhL1Q-csnybCd2fANVQJEqcYErlmM_b7xK4mJ7i_j3uNqWa09z-ebN0wwhVwz2DJj8cNyHlLybcd1z4P2e9SBG8YLs2KhEp0Dxl2QHAsZuZL28IG9KOQIABza-JhdCQ8MHtSO_buJhpn9sxUwzlliq3RzSJtnNdLIFPY1bxWWJB9wqXeyECw0p0zojDc0yb1gKXdMWa8pxO9AU6IT3mO0By1vyKtil4LtHvSQ_v3z-cX3T3X7_-u36023nuBprJ1WPgQcLmnM9cOs8yAB2GKXWQruh585bYNYDc-iU9EpzxydtrXLOOikuyfvz3bucfp-wVLPG4trXdsN0KkawQSjoe62eR2EEKQbG-obKM-pyKiVjMHc5rjb_NQzMwwzmaJ5mMA8zmPMMzXj1mHGaVvT_bU-9N-DjGcBWyn3EbIqL2Jr3MaOrxqf4XMY_IvKdMg</recordid><startdate>20241130</startdate><enddate>20241130</enddate><creator>Wang, Yun</creator><creator>McClements, David Julian</creator><creator>Zhang, Zipei</creator><creator>Zhang, Ruojie</creator><creator>He, Kuang</creator><creator>Lin, Ziqiang</creator><creator>Peng, Xinwen</creator><creator>Xu, Zhenlin</creator><creator>Meng, Man</creator><creator>Ji, Hangyan</creator><creator>Zhao, Jianwei</creator><creator>Jin, Zhengyu</creator><creator>Chen, Long</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20241130</creationdate><title>High water resistance starch based intelligent label for the freshness monitoring of beverages</title><author>Wang, Yun ; McClements, David Julian ; Zhang, Zipei ; Zhang, Ruojie ; He, Kuang ; Lin, Ziqiang ; Peng, Xinwen ; Xu, Zhenlin ; Meng, Man ; Ji, Hangyan ; Zhao, Jianwei ; Jin, Zhengyu ; Chen, Long</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c278t-674ef2fa0922952acd06f0a5869939c542cda01ad01cec76d792c2b9aa7ccac63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>anthocyanins</topic><topic>Anthocyanins - analysis</topic><topic>Anthocyanins - chemistry</topic><topic>Beverages</topic><topic>Beverages - analysis</topic><topic>coconut water</topic><topic>color</topic><topic>corn starch</topic><topic>crosslinking</topic><topic>dyes</topic><topic>food chemistry</topic><topic>Food Labeling</topic><topic>freshness</topic><topic>Hydrogen-Ion Concentration</topic><topic>Hydrophobic and Hydrophilic Interactions</topic><topic>hydrophobicity</topic><topic>Intelligent label</topic><topic>milk</topic><topic>permeability</topic><topic>Phytic acid</topic><topic>Solubility</topic><topic>Soybean isolate protein</topic><topic>soybeans</topic><topic>Starch</topic><topic>Starch - chemistry</topic><topic>Water - analysis</topic><topic>Water - chemistry</topic><topic>water content</topic><topic>Zea mays - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Yun</creatorcontrib><creatorcontrib>McClements, David Julian</creatorcontrib><creatorcontrib>Zhang, Zipei</creatorcontrib><creatorcontrib>Zhang, Ruojie</creatorcontrib><creatorcontrib>He, Kuang</creatorcontrib><creatorcontrib>Lin, Ziqiang</creatorcontrib><creatorcontrib>Peng, Xinwen</creatorcontrib><creatorcontrib>Xu, Zhenlin</creatorcontrib><creatorcontrib>Meng, Man</creatorcontrib><creatorcontrib>Ji, Hangyan</creatorcontrib><creatorcontrib>Zhao, Jianwei</creatorcontrib><creatorcontrib>Jin, Zhengyu</creatorcontrib><creatorcontrib>Chen, Long</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Yun</au><au>McClements, David Julian</au><au>Zhang, Zipei</au><au>Zhang, Ruojie</au><au>He, Kuang</au><au>Lin, Ziqiang</au><au>Peng, Xinwen</au><au>Xu, Zhenlin</au><au>Meng, Man</au><au>Ji, Hangyan</au><au>Zhao, Jianwei</au><au>Jin, Zhengyu</au><au>Chen, Long</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>High water resistance starch based intelligent label for the freshness monitoring of beverages</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2024-11-30</date><risdate>2024</risdate><volume>459</volume><spage>140383</spage><pages>140383-</pages><artnum>140383</artnum><issn>0308-8146</issn><issn>1873-7072</issn><eissn>1873-7072</eissn><abstract>The traditional starch-based intelligent freshness labels struggle to maintain long-term structural stability when exposed to moisture. To solve this problem, we prepared composite crosslinked labels using phytic acid for double crosslinking of corn starch and soybean isolate proteins, with anthocyanin serving as the chromogenic dye. The mechanical properties, hydrophobic characteristics, and pH responsivity of these crosslinked labels were assessed in this study. The prepared double-crosslinked labels showed reduced moisture content (15.96%), diminished swelling (147.21%), decreased solubility (28.55%), and minimized water permeability, which suggested that they have enhanced hydrophobicity and densification. The crosslinked labels demonstrated the ability to maintain morphological stability when immersed in water for 12 h. Additionally, the mechanical properties of the crosslinked labels were enhanced without compromising their pH-sensing capabilities, demonstrated a color response visible to the naked eye for milk and coconut water freshness monitoring, suggesting great potential for application in beverages freshness monitoring.
[Display omitted]
•A label was prepared using phytic acid to double cross-link starch with protein.•Label has good hydrophobicity and structure stabilization under immersion.•Label improves mechanical properties without compromising color responsiveness.•Label produces a visible color response to the freshness of milk and coconut water.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>39003857</pmid><doi>10.1016/j.foodchem.2024.140383</doi></addata></record> |
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| subjects | anthocyanins Anthocyanins - analysis Anthocyanins - chemistry Beverages Beverages - analysis coconut water color corn starch crosslinking dyes food chemistry Food Labeling freshness Hydrogen-Ion Concentration Hydrophobic and Hydrophilic Interactions hydrophobicity Intelligent label milk permeability Phytic acid Solubility Soybean isolate protein soybeans Starch Starch - chemistry Water - analysis Water - chemistry water content Zea mays - chemistry |
| title | High water resistance starch based intelligent label for the freshness monitoring of beverages |
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