颜色指示剂由于其对各种pH水平的敏感性而可以监测食品的质量和安全性。颜色指示器帮助消费者监测食品的新鲜度,因为它们难以仅仅依赖于它们的外观。因此,这篇综述可以为解决食物腐败的确定提供替代建议,尤其是易腐食物。通常,由于蛋白质和脂质氧化而发生食物腐败,酶促反应,以及会引起pH值变化的微生物活性。由于它们的广谱特性,天然来源,如花青素,姜黄素,和betacyanin通常用于开发颜色指标。它们还可以改善基于明胶的膜的形态和显著的缺点。在明胶基膜中掺入天然着色剂可以提高膜的强度,气体阻隔性能,和水蒸气渗透性,并提供抗氧化和抗菌性能。因此,颜色指示器可用作监测和控制包装食品保质期的有效工具。然而,未来的研究应该考虑使用来自倍花青素的天然着色剂来确定食物腐败的观察,叶绿素,和类胡萝卜素,以及测定食品腐败中的气体含量,尤其是二氧化碳气体。
The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this
review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film\'s morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film\'s strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas.