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Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package.
Int J Biol Macromol. 2021 Feb 15; 170:437-446.IJ

Abstract

Intelligent packaging is important to get information about real time quality of foods. The objective of this study was to develop an electrospun nanofiber halochromic pH sensor film using curcumin, chitosan (CS) and polyethylene oxide (PEO) to monitor chicken freshness. Conductivity and rheological behavior of CS/PEO/curcumin solutions were measured to understand the effect of solution properties on the morphology of the fibers. The morphological characteristics of nanofiber films were investigated by Field Emission Scanning Electron Microscopy (FESEM). Average diameter of the fibers was found to be between 283 ± 27 nm and 338 ± 35 nm. It was concluded that increasing CS amount in nanofibers decreased the diameter of the fibers. Thermal analysis and water vapor permeability features of the pH sensor were also examined. Color changes of curcumin loaded CS/PEO nanofiber film was evaluated on chicken breast package at 4 °C. The color of nanofiber film changed from bright yellow to reddish color which provided an opportunity to detect color changes by even the naked eyes of the untrained consumer. As a quality indicator, surface pH changes of the chicken breast and TVB-N (total volatile basic nitrogen) were measured. At the end of the day 5, pH value of 6.53 ±0.08 and TVB-N concentration of 23.45 ±3.35 mg/100 g indicated that food was at the edge of the acceptance level. As a result, curcumin loaded nanofiber satisfied the expectation and gave an opportunity to visualize real time monitoring of chicken spoilage.

Authors+Show Affiliations

Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey. Electronic address: edaberk@metu.edu.tr.Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey. Electronic address: gulum@metu.edu.tr.Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey. Electronic address: kaleyla@metu.edu.tr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33383083

Citation

Yildiz, Eda, et al. "Monitoring Freshness of Chicken Breast By Using Natural Halochromic Curcumin Loaded chitosan/PEO Nanofibers as an Intelligent Package." International Journal of Biological Macromolecules, vol. 170, 2021, pp. 437-446.
Yildiz E, Sumnu G, Kahyaoglu LN. Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package. Int J Biol Macromol. 2021;170:437-446.
Yildiz, E., Sumnu, G., & Kahyaoglu, L. N. (2021). Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package. International Journal of Biological Macromolecules, 170, 437-446. https://doi.org/10.1016/j.ijbiomac.2020.12.160
Yildiz E, Sumnu G, Kahyaoglu LN. Monitoring Freshness of Chicken Breast By Using Natural Halochromic Curcumin Loaded chitosan/PEO Nanofibers as an Intelligent Package. Int J Biol Macromol. 2021 Feb 15;170:437-446. PubMed PMID: 33383083.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package. AU - Yildiz,Eda, AU - Sumnu,Gulum, AU - Kahyaoglu,Leyla Nesrin, Y1 - 2020/12/28/ PY - 2020/09/24/received PY - 2020/12/17/revised PY - 2020/12/21/accepted PY - 2021/1/1/pubmed PY - 2021/4/15/medline PY - 2020/12/31/entrez KW - Curcumin KW - Electrospinning KW - Halochromic KW - Nano fiber film KW - Smart packaging SP - 437 EP - 446 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 170 N2 - Intelligent packaging is important to get information about real time quality of foods. The objective of this study was to develop an electrospun nanofiber halochromic pH sensor film using curcumin, chitosan (CS) and polyethylene oxide (PEO) to monitor chicken freshness. Conductivity and rheological behavior of CS/PEO/curcumin solutions were measured to understand the effect of solution properties on the morphology of the fibers. The morphological characteristics of nanofiber films were investigated by Field Emission Scanning Electron Microscopy (FESEM). Average diameter of the fibers was found to be between 283 ± 27 nm and 338 ± 35 nm. It was concluded that increasing CS amount in nanofibers decreased the diameter of the fibers. Thermal analysis and water vapor permeability features of the pH sensor were also examined. Color changes of curcumin loaded CS/PEO nanofiber film was evaluated on chicken breast package at 4 °C. The color of nanofiber film changed from bright yellow to reddish color which provided an opportunity to detect color changes by even the naked eyes of the untrained consumer. As a quality indicator, surface pH changes of the chicken breast and TVB-N (total volatile basic nitrogen) were measured. At the end of the day 5, pH value of 6.53 ±0.08 and TVB-N concentration of 23.45 ±3.35 mg/100 g indicated that food was at the edge of the acceptance level. As a result, curcumin loaded nanofiber satisfied the expectation and gave an opportunity to visualize real time monitoring of chicken spoilage. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/33383083/Monitoring_freshness_of_chicken_breast_by_using_natural_halochromic_curcumin_loaded_chitosan/PEO_nanofibers_as_an_intelligent_package_ DB - PRIME DP - Unbound Medicine ER -