Preparation of aldehyde-recognition nanofiber label for monitoring oxidative deterioration in processed meat products

文献类型： 外文期刊

第一作者： Li, Mengjie

作者： Li, Mengjie;Sun, Chong;Liu, Huiwen;Xu, Juan;Zhu, Yongzhi;Wang, Daoying;Chen, Shenjun;Li, Mengjie

作者机构：

关键词： Nanofiber oxidation label; Electrospinning technology; Aldehyde-recognition; Color indication

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 483 卷

页码：

收录情况： SCI

摘要： In this study, an oxidation label for the quantitative identification of aldehydes was developed using polyvinyl alcohol (PVA) as the carrier polymer, blueberry anthocyanin (BA) as the chromogenic agent, and hydroxylamine sulfate (HAS) as the coupling agent. Electrospinning technology was employed in this process. Based on aldehyde-specific recognition, the PVA-BA-HAS oxidation label displayed noticeable changes from white to rose pink corresponding to varying degrees of oxidation in processed meat products, with a detection time of less than 1 min. The label showed exceptional morphology and performance, including hydrophobicity, thermal stability, and biocompatibility, etc. Moreover, the assessment of oxidation levels obtained from the PVA-BA-HAS labels were in good agreement with the data measured through POV analysis, confirming practicability of the oxidation label. These results indicated that the prepared oxidation label could be utilized for real-time monitoring of oxidation levels with high accuracy and efficiency, expanding new possibilities for meat quality grading.

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