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Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts.
Int J Biol Macromol. 2022 Sep 01; 216:361-373.IJ

Abstract

A pH-sensitive intelligent indicator film was developed and used for monitoring dynamic changes in chicken freshness at 4 °C and 25 °C by immobilizing 0.2 %-1.0 % purple sweet potato peel extracts (PPE) with sodium alginate (SA). The films presented a wide range of colors from red-pink to green-yellow at 2-13, and the films with less PPE were more sensitive to ammonia. The color of films with 0.6 % PPE changed from pink to blue when used in monitoring chicken freshness at 4 °C (5 d) and 25 °C (60 h), which corresponded to changes in total volatile base nitrogen from 5.35 (5.35) mg/100 g to 16.2 (19.9) mg/100 g. Scanning electron microscopy and X-ray diffraction revealed that PPE improved the compactness and crystallinity of SA films, while Fourier transform infrared spectroscopy revealed hydrogen bonds between SA and PPE. Compared to SA films, the water vapor and light barrier abilities of films with 0.6 % were significantly improved (P < 0.05), there was no significant effect on tensile strength (P > 0.05), and the elongation of 0.6 % PPE films (P < 0.05) was decreased. Thus, PPE can serve as an excellent indicator of intelligent films for monitoring the freshness of meat products.

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Publisher Full Text (DOI)

Authors+Show Affiliations

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: xiaxiufang@neau.edu.cn.

MeSH

AlginatesAnimalsAnthocyaninsChickensFood PackagingHydrogen-Ion ConcentrationIpomoea batatas

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35803406

Citation

Zhao, Mengna, et al. "Monitoring Dynamic Changes in Chicken Freshness at 4 °C and 25 °C Using pH-sensitive Intelligent Films Based On Sodium Alginate and Purple Sweet Potato Peel Extracts." International Journal of Biological Macromolecules, vol. 216, 2022, pp. 361-373.

Zhao M, Nuerjiang M, Bai X, et al. Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts. Int J Biol Macromol. 2022;216:361-373.

Zhao, M., Nuerjiang, M., Bai, X., Feng, J., Kong, B., Sun, F., Li, Y., & Xia, X. (2022). Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts. International Journal of Biological Macromolecules, 216, 361-373. https://doi.org/10.1016/j.ijbiomac.2022.06.198

Zhao M, et al. Monitoring Dynamic Changes in Chicken Freshness at 4 °C and 25 °C Using pH-sensitive Intelligent Films Based On Sodium Alginate and Purple Sweet Potato Peel Extracts. Int J Biol Macromol. 2022 Sep 1;216:361-373. PubMed PMID: 35803406.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts. AU - Zhao,Mengna, AU - Nuerjiang,Maheshati, AU - Bai,Xue, AU - Feng,Jia, AU - Kong,Baohua, AU - Sun,Fangda, AU - Li,Ying, AU - Xia,Xiufang, Y1 - 2022/07/05/ PY - 2022/05/04/received PY - 2022/06/19/revised PY - 2022/06/30/accepted PY - 2022/7/9/pubmed PY - 2022/8/18/medline PY - 2022/7/8/entrez KW - Chicken breast KW - Colorimetric films KW - Purple sweet potato peel KW - Sodium alginate SP - 361 EP - 373 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 216 N2 - A pH-sensitive intelligent indicator film was developed and used for monitoring dynamic changes in chicken freshness at 4 °C and 25 °C by immobilizing 0.2 %-1.0 % purple sweet potato peel extracts (PPE) with sodium alginate (SA). The films presented a wide range of colors from red-pink to green-yellow at 2-13, and the films with less PPE were more sensitive to ammonia. The color of films with 0.6 % PPE changed from pink to blue when used in monitoring chicken freshness at 4 °C (5 d) and 25 °C (60 h), which corresponded to changes in total volatile base nitrogen from 5.35 (5.35) mg/100 g to 16.2 (19.9) mg/100 g. Scanning electron microscopy and X-ray diffraction revealed that PPE improved the compactness and crystallinity of SA films, while Fourier transform infrared spectroscopy revealed hydrogen bonds between SA and PPE. Compared to SA films, the water vapor and light barrier abilities of films with 0.6 % were significantly improved (P < 0.05), there was no significant effect on tensile strength (P > 0.05), and the elongation of 0.6 % PPE films (P < 0.05) was decreased. Thus, PPE can serve as an excellent indicator of intelligent films for monitoring the freshness of meat products. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/35803406/Monitoring_dynamic_changes_in_chicken_freshness_at_4_°C_and_25_°C_using_pH_sensitive_intelligent_films_based_on_sodium_alginate_and_purple_sweet_potato_peel_extracts_ DB - PRIME DP - Unbound Medicine ER -