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A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness.
Carbohydr Polym. 2019 Oct 15; 222:115030.CP

Abstract

A novel intelligent pH-sensing indicator based on bacterial nanocellulose (BC) and black carrot anthocyanins (CA) was developed and characterized to monitor the freshness/spoilage of rainbow trout and common carp fillet during the storage at 4 °C. The indicator displayed wide color differences from red to gray over the 2-11 pH range, which was clearly discerned by the naked eye. The fabricated pH-sensing indicator showed distinguishable color changes during fresh (deep carmine color), best to eat (charm pink color), and spoiled (jelly bean blue and khaki colors) stages of both fish fillets. Moreover, a strong and positive correlation was obtained between the total color differences values of the indicator and bacterial count (R = 0.952 and 0.991) and total volatile basic nitrogen (R = 0.815 and 0.92) in rainbow trout and common carp samples. The results of this work demonstrated a significant correspondence of fish shelf life and color changes of a nanocellulose-based pH-sensing indicator.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Moradi M
Artemia & Aquaculture Research Institute, Urmia University, 1177, Urmia, Iran; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran. Electronic address: m.moradi@urmia.ac.ir.
Tajik H
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran.
Almasi H
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, 1177, Urmia, Iran.
Forough M
Department of Chemistry, Middle East Technical University, 06800 Çankaya, Ankara, Turkey.
Ezati P
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran.

MeSH

AcetobacteraceaeAnimalsAnthocyaninsCarpsCelluloseDaucus carotaFood MicrobiologyFood PackagingFood PreservationFood StorageHydrogen-Ion ConcentrationIndicators and ReagentsMembranes, ArtificialNanofibersOncorhynchus mykissSeafood

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31320095

Citation

Moradi, Mehran, et al. "A Novel pH-sensing Indicator Based On Bacterial Cellulose Nanofibers and Black Carrot Anthocyanins for Monitoring Fish Freshness." Carbohydrate Polymers, vol. 222, 2019, p. 115030.
Moradi M, Tajik H, Almasi H, et al. A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness. Carbohydr Polym. 2019;222:115030.
Moradi, M., Tajik, H., Almasi, H., Forough, M., & Ezati, P. (2019). A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness. Carbohydrate Polymers, 222, 115030. https://doi.org/10.1016/j.carbpol.2019.115030
Moradi M, et al. A Novel pH-sensing Indicator Based On Bacterial Cellulose Nanofibers and Black Carrot Anthocyanins for Monitoring Fish Freshness. Carbohydr Polym. 2019 Oct 15;222:115030. PubMed PMID: 31320095.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness. AU - Moradi,Mehran, AU - Tajik,Hossein, AU - Almasi,Hadi, AU - Forough,Mehrdad, AU - Ezati,Parya, Y1 - 2019/06/27/ PY - 2019/03/25/received PY - 2019/06/10/revised PY - 2019/06/25/accepted PY - 2019/7/20/entrez PY - 2019/7/20/pubmed PY - 2019/12/18/medline KW - Ammonia (PubChem CID: 222) KW - Boric acid (PubChem CID: 7628) KW - Fish freshness KW - Intelligent packaging KW - Magnesium oxide (PubChem CID: 14792) KW - Natural dyes KW - Potassium chloride (PubChem CID: 4873) KW - Sodium acetate (PubChem CID: 517045) KW - Spoilage KW - Sulfuric acid (PubChem CID: 1118) KW - pH indicator SP - 115030 EP - 115030 JF - Carbohydrate polymers JO - Carbohydr Polym VL - 222 N2 - A novel intelligent pH-sensing indicator based on bacterial nanocellulose (BC) and black carrot anthocyanins (CA) was developed and characterized to monitor the freshness/spoilage of rainbow trout and common carp fillet during the storage at 4 °C. The indicator displayed wide color differences from red to gray over the 2-11 pH range, which was clearly discerned by the naked eye. The fabricated pH-sensing indicator showed distinguishable color changes during fresh (deep carmine color), best to eat (charm pink color), and spoiled (jelly bean blue and khaki colors) stages of both fish fillets. Moreover, a strong and positive correlation was obtained between the total color differences values of the indicator and bacterial count (R = 0.952 and 0.991) and total volatile basic nitrogen (R = 0.815 and 0.92) in rainbow trout and common carp samples. The results of this work demonstrated a significant correspondence of fish shelf life and color changes of a nanocellulose-based pH-sensing indicator. SN - 1879-1344 UR - https://www.unboundmedicine.com/medline/citation/31320095/A_novel_pH_sensing_indicator_based_on_bacterial_cellulose_nanofibers_and_black_carrot_anthocyanins_for_monitoring_fish_freshness_ DB - PRIME DP - Unbound Medicine ER -