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  • Title: Enhancing sensitivity and stability of natural pigments in pH-responsive freshness indicators: A review.
    Author: Huang R, Xia S, Gong S, Wang J, Zhang W, Zhong F, Lin Q, Deng J, Li W.
    Journal: Food Chem; 2025 Jan 15; 463(Pt 3):141357. PubMed ID: 39306990.
    Abstract:
    Natural pigments are an indicator component in the freshness indicator, which is advantageous due to their safety, renewability, and low cost. However, freshness indicator with natural pigments as pH indicators has the problems of low stability and the color rendering domain could not effectively cover the shelf life of food. This paper describes the types and structures of natural pigments commonly used in freshness indicators and their color change mechanisms under different pH conditions. Also, the preparation methods of natural pigments freshness indicators are reviewed. Based on the current limitations and shortcomings faced by natural pigments freshness indicators, this paper highlights optimization strategies to enhance their sensitivity and stability, including modification, co-pigmentation, natural pigments mixing, encapsulation, and metal-ion complexation. The exploitation of these optimization strategies can help develop natural pigment-based intelligent packaging with superior performance to meet the food industry's needs for quality and safety monitoring.
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