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

文献类型： 外文期刊

第一作者： Su, Yuanyuan

作者： Su, Yuanyuan;Li, Cheng;Huo, Xiafei;Zhang, Dequan;Zhao, Xinxin;Li, Shaobo;Chen, Li;Zheng, Xiaochun

作者机构：

关键词： Fresh meat; Spoilage; indicator film; Neutral red; Total volatile basic-nitrogen

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：3.4； 五年影响因子：3.2 ）

ISSN： 2193-4126

年卷期： 2023 年

页码：

收录情况： SCI

摘要： 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 (& UDelta;E). Finally, polynomial model between & UDelta;E and TVB-N content in pork, mutton, and chicken during storage were successfully constructed with the coefficient of determination (R-2) 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.

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