Dept. of Food Engineering and Dept. of Process Engineering, Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia.
J Food Sci. 2019 Sep;84(9):2490-2498. doi: 10.1111/1750-3841.14716. Epub 2019 Aug 13.
The main objective of this work is to develop and characterize novel bio-based sensor as intelligent food packaging film to monitor quality changes in fresh chicken meat. Chitosan (CS) and carboxymethyl cellulose (CMC) were used as polymer matrices for immobilization of pH sensitive color indicators. Generally considered as a food waste, blueberry (BP) and red grape skin pomace (RP) extracts were used as indicators at total phenolic content (TPC) of 0.06, 0.13, and 0.25 w/v for BP, and 0.006, 0.012, and 0.02 w/v for RP-based films. Color, mechanical, and intelligent material properties were determined. CS films were more elastic than CMC, while no significant changes in mechanical properties occurred after the addition of both extracts at all concentrations. Notable and eye recognizable color changes in dry films were seen. It was the most significant in the pH range from 4 to 7. For CMC-based films, color changed from violet to pink for BP extracts and from red to pink for RP extracts. For CS films, the changes were less significant. The color taint and intensity changed toward green in blueberry-based films and to orange in grape seed extract-based films. Significant color changes were observed after 46 hr in application tests on fresh chicken meat. This was correlated to pH changes of meat above 6 that was one of the parameters considered as an indication of spoilage. PRACTICAL APPLICATION: This work provides interesting data to food industry. It offers an idea and possibility of managing food waste from fruits and vegetables industry that makes problems and costs when needed to be disposed in a proper manner. Moreover, there is the possibility of producing novel kind of food packaging materials that could be used in order to check the end of food shelf-life in an inexpensive and natural way. Additional value lies in the fact that materials and procedures could be considered as sustainable.
本工作的主要目的是开发和表征新型生物基传感器，作为智能食品包装薄膜，以监测新鲜鸡肉质量的变化。壳聚糖 (CS) 和羧甲基纤维素 (CMC) 被用作聚合物基质，用于固定 pH 敏感的颜色指示剂。蓝莓 (BP) 和红葡萄皮渣 (RP) 提取物通常被认为是一种食品废物，分别以 0.06、0.13 和 0.25 w/v 的总酚含量 (TPC) 和 0.006、0.012 和 0.02 w/v 的浓度用于 BP 和 RP 基膜。测定了颜色、机械和智能材料性能。CS 膜比 CMC 更具弹性，而在所有浓度下添加两种提取物后，机械性能没有明显变化。在干膜中观察到明显且可识别的颜色变化。在 pH 值为 4 到 7 的范围内最为显著。对于 CMC 基膜，BP 提取物的颜色从紫色变为粉红色，而 RP 提取物的颜色从红色变为粉红色。对于 CS 膜，颜色变化不太明显。在蓝莓基膜中，颜色向绿色变化，在葡萄籽油基膜中，颜色向橙色变化。在新鲜鸡肉的应用测试中，46 小时后观察到明显的颜色变化。这与肉的 pH 值超过 6 的变化有关，这是变质的指标之一。实际应用：这项工作为食品工业提供了有趣的数据。它为管理水果和蔬菜工业的食品废物提供了一个想法和可能性，当需要以适当的方式处理这些废物时，会带来问题和成本。此外，有可能生产出一种新型的食品包装材料，可以以一种廉价和自然的方式来检查食品保质期的结束。附加价值在于材料和程序可以被认为是可持续的。
