PDF(Pubmed)
Abstract：
An edible colorimetric label has been developed to determine the freshness level of mushrooms, i.e. white oyster mushrooms (Pleurotus ostreatus). The edible indicator label has been fabricated based on purple sweet potato (Ipomoea batatas L.) anthocyanins (PSPA) immobilized onto an edible film made of chitosan and cornstarch with added PVA. The freshness parameters of the mushrooms were pH, weight loss, texture, and sensory evaluation. The results showed that the colorimetric label was dark purple when the mushroom was fresh, and turn to light purple when the mushroom was still fresh, and finally green when the mushroom was no longer fresh. The color value (mean Red) of the label was measured using the ImageJ program, where its color value (mean Red) increased with decreasing freshness level of the mushrooms. The edible label can distinguish fresh mushrooms from spoilage, making it suitable to be used in a packaged mushroom as a freshness indicator.
摘要：
已经开发了可食用的比色标签来确定蘑菇的新鲜度水平，即白牡蛎蘑菇（平菇）。可食用指示标签是基于固定在壳聚糖和玉米淀粉制成的可食用薄膜上的紫甘薯（IpomoeabatatasL.）花青素（PSPA）制成的，并添加了PVA。蘑菇的新鲜度参数是pH值，减肥,纹理,和感官评价。结果表明，当蘑菇新鲜时，比色标签为深紫色，当蘑菇仍然新鲜时，变成浅紫色，当蘑菇不再新鲜时，最后是绿色的。使用ImageJ程序测量标签的颜色值（平均红色），其颜色值（平均红色）随着蘑菇新鲜度水平的降低而增加。食用标签可以区分新鲜蘑菇和腐败，使其适合用于包装的蘑菇作为新鲜度指标。
