Abstract：
Enzymatic browning and microbial growth are two natural phenomena that occur when fruits and vegetables are exposed to abnormal conditions, i.e., temperatures in the range of 12-22 °C, leading to their spoilage. Controlling the temperatures during the supply chain aims to optimize the product\'s shelf life. Irreversible thermochromic beads were fabricated using a simple extrusion technique containing fatty acid, lecithin, and anthocyanin solution-alginate. The pigmentation durability was adjusted based on electrostatic interactions, as evidenced by the reduction in dye leaching in the case of the produced bead at pH = 6 to less than 0.007 after 45 min. Characterization shows that the chosen combination of fatty acids and the quinonoid molecule is useful for producing thermochromic beads, with a color change at 12 °C-22 °C, from blue to purple. Using the prepared thermochromic beads in the supply chain of fresh-cut salad and brussels sprouts showed a great result for monitoring their freshness after 21 ± 1 min.
摘要：
酶促褐变和微生物生长是水果和蔬菜暴露于异常情况时发生的两种自然现象,即，温度范围为12-22°C，导致他们的腐败。在供应链中控制温度旨在优化产品的保质期。使用含有脂肪酸的简单挤出技术制造不可逆热变色珠，卵磷脂,和花青素溶液-海藻酸盐。基于静电相互作用调整着色耐久性，如在pH=6的情况下在45分钟后产生的珠的染料浸出减少至小于0.007所证明的。表征表明，所选择的脂肪酸和醌类分子的组合可用于生产热变色珠，在12°C-22°C时颜色变化，从蓝色到紫色。在鲜切沙拉和球芽甘蓝的供应链中使用制备的热致变色珠子在21±1分钟后监测其新鲜度方面取得了很好的效果。
