School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, Khartoum, Sudan.
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
Food Chem. 2023 Jan 15;399:133824. doi: 10.1016/j.foodchem.2022.133824. Epub 2022 Jul 29.
Innovative pH-colorimetric sensor film was fabricated from agar and methylcellulose matrix (AM) with various concentrations of sunflower wax (SFW) (6%, 9%, 12%, and 15% w/w) combined with purple Chinese cabbage (CPC) anthocyanins for tracking chicken breast freshness. A bio-composition film AM/CPC with (hydrophobic) SFW exhibited significant color variations in acidic pH level of (2-6) and a slight shift in alkaline pH levels ranging from (7-12), as well as marked color change due to ammonia vapor. Microstructure analyses revealed that SFW was fixed effectively into the AM-CPC matrices. The incorporation of varying SFW concentrations enhanced the mechanical, thermal, antioxidant activity, reduced anthocyanin release and physical properties (mainly water vapor permeability), with the best performance at AM/CPC/9% SFW. Interestingly, SFW films demonstrated perfect defense opposing UV-vis and visible light. Finally, it was proved that the efficiency of the pH-colorimetric film as an indicator for evaluating the freshness of chicken breast.
创新的 pH 比色传感器膜由琼脂和甲基纤维素基质 (AM) 与不同浓度的葵花蜡 (SFW) (6%、9%、12%和 15%w/w) 结合紫甘蓝 (CPC) 花色苷制成，用于跟踪鸡胸肉的新鲜度。含有 (疏水性) SFW 的生物复合膜 AM/CPC 在酸性 pH 值 (2-6) 下表现出显著的颜色变化，在碱性 pH 值范围 (7-12) 内略有偏移，并且由于氨蒸气而发生明显的颜色变化。微观结构分析表明，SFW 有效地固定在 AM-CPC 基质中。不同 SFW 浓度的加入增强了机械、热学、抗氧化活性，减少了花色苷的释放和物理性能（主要是水蒸气透过率），在 AM/CPC/9% SFW 时性能最佳。有趣的是，SFW 薄膜表现出对 UV-vis 和可见光的完美防御。最后，证明了 pH 比色膜作为评估鸡胸肉新鲜度的指示剂的效率。
