Edible pH sensitive polysaccharide-anthocyanin complex films for meat freshness monitoring
One of the innovative methods for real-time determination of food freshness is the application of pH-indicator sensors, where the color change can be used for the visual detection of acidic/basic volatile compounds formed during product storage due to microbial growth. The aim of the present study i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/03/bioconf_foset22_01007.pdf |
| _version_ | 1827986155830771712 |
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| author | Solak Ayten Dyankova Svetla Doneva Maria Pavlova Milena |
| author_facet | Solak Ayten Dyankova Svetla Doneva Maria Pavlova Milena |
| author_sort | Solak Ayten |
| collection | DOAJ |
| description | One of the innovative methods for real-time determination of food freshness is the application of pH-indicator sensors, where the color change can be used for the visual detection of acidic/basic volatile compounds formed during product storage due to microbial growth. The aim of the present study is to develop a pH-responsive freshness indicator based on anthocyanins from chokeberry (Aronia melanocarpa Elliot) and black carrot (Daucus carota ssp. sativus var. atrorubens Alef.), incorporated into an alginate/pectin/arabic gum composite film. The resulting films show distinct color changes as the pH varies. The color changes from red (pH 2.0 - 3.0) through pink and pale pink (pH 4.0, 5.0 and 6.0) to purple and blue (pH 7.0 - 8.0). The most distinct is the color transition between pH 6.0 and 7.0 for the black carrot extract and the chokeberry: black carrot mixture (1:3). The applicability of the developed pH-indicator films was demonstrated in chicken meat by tracking the changes during its storage at 4°C for 7 d. The observed results show a distinct color change from pink (day 1-3) to violet and blue on day 7. The developed pH- sensitive films have potential for use in a smart packaging system as a sensor for meat freshness monitoring. |
| first_indexed | 2024-04-09T23:26:16Z |
| format | Article |
| id | doaj.art-714396cdb92a4d82b2a35e650b581af4 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-04-09T23:26:16Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-714396cdb92a4d82b2a35e650b581af42023-03-21T10:28:39ZengEDP SciencesBIO Web of Conferences2117-44582023-01-01580100710.1051/bioconf/20235801007bioconf_foset22_01007Edible pH sensitive polysaccharide-anthocyanin complex films for meat freshness monitoringSolak Ayten0Dyankova Svetla1Doneva Maria2Pavlova Milena3Department of Cryobiology and Biologically Active Substances, Institute of Cryobiology and Food Technologies, Agricultural AcademyDepartment of Cryobiology and Biologically Active Substances, Institute of Cryobiology and Food Technologies, Agricultural AcademyDepartment of Cryobiology and Biologically Active Substances, Institute of Cryobiology and Food Technologies, Agricultural AcademyDepartment of Cryobiology and Biologically Active Substances, Institute of Cryobiology and Food Technologies, Agricultural AcademyOne of the innovative methods for real-time determination of food freshness is the application of pH-indicator sensors, where the color change can be used for the visual detection of acidic/basic volatile compounds formed during product storage due to microbial growth. The aim of the present study is to develop a pH-responsive freshness indicator based on anthocyanins from chokeberry (Aronia melanocarpa Elliot) and black carrot (Daucus carota ssp. sativus var. atrorubens Alef.), incorporated into an alginate/pectin/arabic gum composite film. The resulting films show distinct color changes as the pH varies. The color changes from red (pH 2.0 - 3.0) through pink and pale pink (pH 4.0, 5.0 and 6.0) to purple and blue (pH 7.0 - 8.0). The most distinct is the color transition between pH 6.0 and 7.0 for the black carrot extract and the chokeberry: black carrot mixture (1:3). The applicability of the developed pH-indicator films was demonstrated in chicken meat by tracking the changes during its storage at 4°C for 7 d. The observed results show a distinct color change from pink (day 1-3) to violet and blue on day 7. The developed pH- sensitive films have potential for use in a smart packaging system as a sensor for meat freshness monitoring.https://www.bio-conferences.org/articles/bioconf/pdf/2023/03/bioconf_foset22_01007.pdf |
| spellingShingle | Solak Ayten Dyankova Svetla Doneva Maria Pavlova Milena Edible pH sensitive polysaccharide-anthocyanin complex films for meat freshness monitoring BIO Web of Conferences |
| title | Edible pH sensitive polysaccharide-anthocyanin complex films for meat freshness monitoring |
| title_full | Edible pH sensitive polysaccharide-anthocyanin complex films for meat freshness monitoring |
| title_fullStr | Edible pH sensitive polysaccharide-anthocyanin complex films for meat freshness monitoring |
| title_full_unstemmed | Edible pH sensitive polysaccharide-anthocyanin complex films for meat freshness monitoring |
| title_short | Edible pH sensitive polysaccharide-anthocyanin complex films for meat freshness monitoring |
| title_sort | edible ph sensitive polysaccharide anthocyanin complex films for meat freshness monitoring |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2023/03/bioconf_foset22_01007.pdf |
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