A novel carboxymethyl cellulose/gum xanthan and citric acid-based film that enhances the precision of blackcurrant anthocyanin-induced color detection for beef spoilage tracking

被引：6

作者：

Yar, Muhammad Shahar ^{[1
,2
,3
]}

Ibeogu, Isaiah Henry ^{[1
,2
,3
]}

Bako, Hadiza Kabir ^{[1
,2
,3
]}

Alnadari, Fawze ^{[4
]}

Bilal, Muhammad ^{[4
]}

Rehman, Faiza ^{[5
]}

Zhu, Jiaying ^{[1
,2
,3
]}

Zhou, Tianming ^{[1
,2
,3
]}

Zhao, Zerun ^{[1
,2
,3
]}

Li, Chunbao ^{[1
,2
,3
,4
]}

机构：

[1] Nanjing Agr Univ, MOST, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Weigang 1, Nanjing 210095, Peoples R China

[2] Nanjing Agr Univ, MOA, Key Lab Meat Proc, Weigang 1, Nanjing 210095, Peoples R China

[3] Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod Proc & Qu, Weigang 1, Nanjing 210095, Peoples R China

[4] Nanjing Agr Univ, Coll Food Sci & Technol, Weigang 1, Nanjing 210095, Peoples R China

[5] Bahauddin Zakariya Univ, Dept Food Sci & Technol, Multan, Pakistan

来源：

FOOD CHEMISTRY | 2024年 / 461卷

关键词：

Beef freshness; Intelligent packaging; ammonia and pH indicator; ANTIOXIDANT; CHITOSAN;

D O I：

10.1016/j.foodchem.2024.140905

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Leveraging blackcurrant anthocyanin (BC) as an indicator and carboxymethyl cellulose (CMC), gum xanthan (GX), and citric acid (CA) as film fabricating materials, an innovative amine-responsive beef freshness intelligent film, known as CGC-BC, was successfully created. It was found that the physical characteristics, sensitivity to the biogenic amine reaction, and original color of the film were all highly influenced by the pH of the film-forming solutions. The film's freshness monitoring ability was assessed at 4, 25, and 35 degrees C, and various color changes were employed to monitor beef deterioration. Delta E values and the visual color difference of the low-concentration (SCG-BC-0.08 and SCG-BC-0.16) ammonia-sensitive indicator films demonstrated significant color changes than the high-concentration (SCG-BC-0.24 and SCG-BC-0.32) films. The films biodegradation (37.16 to 51.49%) ability was enhanced with increase in the proportions of BC. As the TVB-N and pH values of beef increased with the different temperatures and time and different color changes were observed from red to pink, black to brown, and yellow.

引用

页数：16