Zobrazit v EDS

A pH-sensitive smart indicator film of neutral red/polyvinyl alcohol/cassava starch for sensing total volatile basic-nitrogen in meat storing.

Uloženo v:
Podrobná bibliografie
Název: A pH-sensitive smart indicator film of neutral red/polyvinyl alcohol/cassava starch for sensing total volatile basic-nitrogen in meat storing.
Autoři: Su, Yuanyuan, Li, Cheng, Huo, Xiafei, Zhang, Dequan, Zhao, Xinxin, Li, Shaobo, Chen, Li, Zheng, Xiaochun
Zdroj: Journal of Food Measurement & Characterization; Dec2023, Vol. 17 Issue 6, p5736-5747, 12p
Témata: CASSAVA starch, POLYVINYL alcohol, FOOD packaging, MEAT packaging, FOOD safety, CASSAVA
Abstrakt: The use of spoilage indicator films has become widespread in food safety due to their ability to detect the freshness of food in real-time through color change. Here, a novel spoilage indicator film was prepared by combining polyvinyl alcohol (PVA)/cassava starch (CS) with neutral red (NR) as a pH-sensitive indicator. The microstructural properties of NR/PVA/CS film indicated that the addition of NR could greatly increase the compatibility of the membrane. The successful mixing of PVA, CS and NR was confirmed by Fourier transform infrared (FTIR). The film was attached to the upper layer of the inner package relying on the stickiness to avoid contacting with meat. Subsequently, the NR/PVA/CS film was successfully applied as a sticker indicator to monitor the spoilage of meat over time. Changes in color of the film from dark red to orange were observed by the naked eye, and quantified using the CIE color difference (ΔE). Finally, polynomial model between ΔE and TVB-N content in pork, mutton, and chicken during storage were successfully constructed with the coefficient of determination (R2) of 0.8286, 0.9426 and 0.9585, respectively. The results demonstrate the potential of the developed system to monitor the freshness of meat in food packaging. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Measurement & Characterization is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Databáze: Complementary Index
Popis
Abstrakt:The use of spoilage indicator films has become widespread in food safety due to their ability to detect the freshness of food in real-time through color change. Here, a novel spoilage indicator film was prepared by combining polyvinyl alcohol (PVA)/cassava starch (CS) with neutral red (NR) as a pH-sensitive indicator. The microstructural properties of NR/PVA/CS film indicated that the addition of NR could greatly increase the compatibility of the membrane. The successful mixing of PVA, CS and NR was confirmed by Fourier transform infrared (FTIR). The film was attached to the upper layer of the inner package relying on the stickiness to avoid contacting with meat. Subsequently, the NR/PVA/CS film was successfully applied as a sticker indicator to monitor the spoilage of meat over time. Changes in color of the film from dark red to orange were observed by the naked eye, and quantified using the CIE color difference (ΔE). Finally, polynomial model between ΔE and TVB-N content in pork, mutton, and chicken during storage were successfully constructed with the coefficient of determination (R<sup>2</sup>) of 0.8286, 0.9426 and 0.9585, respectively. The results demonstrate the potential of the developed system to monitor the freshness of meat in food packaging. [ABSTRACT FROM AUTHOR]
ISSN:21934126
DOI:10.1007/s11694-023-02059-4