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| Preparation of Intelligent Colorimetric Paper Strip Based on SKN@TOCN/CGG and Its Application in Freshness Detection of Chicken Breast |
| Received:July 28, 2024 Revised:November 20, 2024 |
| DOI：10.11981/j.issn.1000-6842.2024.04.124 |
| Key Words:shikonin;hydrogel;colorimetric paper;nanocellulose;cationic guar gum;freshness |
| Fund Project:国家自然科学基金（31901265，22178208）；衢州市科技计划项目（2022K02）。 |
| Author Name | Affiliation | Postcode | | TIAN Sihan | College of Bioresources Chemical and Materials Engineering， Shaanxi University of Science and Technology， Xi’an， Shaanxi Province， 710021 | 710021 | | LUO Qing | College of Bioresources Chemical and Materials Engineering， Shaanxi University of Science and Technology， Xi’an， Shaanxi Province， 710021 | 710021 | | HE Ping | Analysis and Testing Center， Jiangnan University， Wuxi， Jiangsu Province， 214122 | 214122 | | LI Yan | Longyou Inspection and Testing Institute， Quzhou， Zhejiang Province， 324404 | 324404 | | HUA Feiguo | Zhejiang Jinjiahao Green Nanomaterial Co.， Ltd.， Quzhou， Zhejiang Province， 324404 | 324404 | | DAI Lei* | Key Lab of Eco-Textiles， Ministry of Education， College of Textile Science and Engineering， Jiangnan University， Wuxi， Jiangsu Province， 214122 | 214122 |
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| Abstract: |
| The intelligent colorimetric paper strip was prepared with shikonin （SKN） as the sensing component and TEMPO-oxidized cellulose nanofibrils （TOCN）/cationic guar gum （CGG） hydrogel modified filter paper as the substrate. The effects of different drying treatments on the surface morphology， mechanical properties， water contact angle， hydrolysis rate， dissolution rate， and the shikonin stability of the paper strip were analyzed. The results showed that the paper strip prepared by freeze-drying had a porous structure with the lowest hydrolysis rate. SKN could be reserved stably in the paper strip. The paper strip was used to determine the freshness of chicken breast， and the results demonstrated the total volatile base nitrogen （TVB-N） reached 17.354 mg/100 g when the chicken breast was stored for 5 days at 4 ℃， indicating that the chicken breast was not fresh. Meanwhile， the paper strip changed its color from light pink to dark pink， and even to purplish-red after 8 days， showing that the paper strip prepared in this work could reflect the freshness of chicken breast in the real time. |
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