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<p>In order to improve the stability of anthocyanins in freshness indicator packaging, this study initially co-pigmented blueberry anthocyanins (BA) with tannic acid (TA). Subsequently, fiber absorbent pads were soaked in the treated solutions to create stable freshness indicator pads. By investigating the effects of TA addition on both the BA solution and the pads properties, the results revealed that TA significantly enhanced the light stability, thermal stability, and pH stability of the BA solution. Fourier transform infrared spectroscopy and X-ray diffraction also showed that co-pigmentation could promote the molecular interaction between BA and TA to form a more stable structure. Furthermore, the antioxidant properties and swelling capabilities of the pads were significantly improved by varying levels of TA, with the BA-0.5TA group exhibiting 12.20% and 66.88% higher values, respectively, compared to the pure BA group. Notably, the pads containing TA demonstrated excellent color responsiveness to different pH buffer and volatile amines (with 2&#xa0;min). Meanwhile, the hydrogen bond formed between TA and BA and van der Waals forces effectively improved the storage stability of BA pad. During storage, the BA-0.5TA also changed from bright red to blue-white when pork deterioration was monitored. These results suggest that the BA-TA high stability pad holds promising potential as an intelligent freshness indicator package.</p>

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A Stability-Enhanced Intelligent Absorbent Pad by Tannic Acid Co-pigmentation for Pork Freshness Monitoring

  • 期刊论文

  • 发表日期：

    2025年5月13日

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  • Qiong Wu,
  • Cheng Yin,
  • Xiaofen Fan,
  • Jing Qian,
  • Liqiang Wang

摘要

In order to improve the stability of anthocyanins in freshness indicator packaging, this study initially co-pigmented blueberry anthocyanins (BA) with tannic acid (TA). Subsequently, fiber absorbent pads were soaked in the treated solutions to create stable freshness indicator pads. By investigating the effects of TA addition on both the BA solution and the pads properties, the results revealed that TA significantly enhanced the light stability, thermal stability, and pH stability of the BA solution. Fourier transform infrared spectroscopy and X-ray diffraction also showed that co-pigmentation could promote the molecular interaction between BA and TA to form a more stable structure. Furthermore, the antioxidant properties and swelling capabilities of the pads were significantly improved by varying levels of TA, with the BA-0.5TA group exhibiting 12.20% and 66.88% higher values, respectively, compared to the pure BA group. Notably, the pads containing TA demonstrated excellent color responsiveness to different pH buffer and volatile amines (with 2 min). Meanwhile, the hydrogen bond formed between TA and BA and van der Waals forces effectively improved the storage stability of BA pad. During storage, the BA-0.5TA also changed from bright red to blue-white when pork deterioration was monitored. These results suggest that the BA-TA high stability pad holds promising potential as an intelligent freshness indicator package.