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Development of a pH indicator for monitoring the freshness of minced pork using a cellulose nanofiber.
Food Chem. 2023 Mar 01; 403:134366.FC

Abstract

A cellulose nanofiber (CNF)-based pH-sensitive indicator was developed by mixing CNF with red radish color extract (RRCE) to analyze the freshness of minced pork. Among various mixing conditions of RRCE solutions (0.4-1.6%) and CNF (0.5-1.25%), 0.8% RRCE/1% CNF showing higher mechanical properties, lower response to water, lower leakage of RRCE, and higher sensitivity to ammonia was selected as optimum. Ultraviolet-visible light transmittance and structural properties of the film indicated successful incorporation of RRCE into CNF, with rapid response to changes in pH caused by ammonia solution. The water vapor permeability of the indicator was maintained for 48 h. The fabricated pH-sensitive indicator showed apparent color changes from red color (fresh) to purple color (spoiled) during pork storage at refrigeration temperature. In addition, the deterioration degree was compared by measuring pH, microbial counts, and total volatile base-nitrogen level, confirming the applicability of this CNF-based film as a pH indicator.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Jang JH
School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Kang HJ
School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Adedeji OE
School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea; Department of Food Science and Technology, Federal University Wukari, PMB 1020, Wukari, Nigeria.
Kim GY
School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Lee JK
CPR S&T., Ltd, Gunpo, Gyeonggi 15880, Republic of Korea.
Kim DH
School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Jung YH
School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea. Electronic address: younghoonjung@knu.ac.kr.

MeSH

AnimalsSwineCelluloseNanofibersFood PackagingPork MeatRed MeatAmmoniaHydrogen-Ion ConcentrationAnthocyanins

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36183474

Citation

Jang, Jeong Hwa, et al. "Development of a pH Indicator for Monitoring the Freshness of Minced Pork Using a Cellulose Nanofiber." Food Chemistry, vol. 403, 2023, p. 134366.
Jang JH, Kang HJ, Adedeji OE, et al. Development of a pH indicator for monitoring the freshness of minced pork using a cellulose nanofiber. Food Chem. 2023;403:134366.
Jang, J. H., Kang, H. J., Adedeji, O. E., Kim, G. Y., Lee, J. K., Kim, D. H., & Jung, Y. H. (2023). Development of a pH indicator for monitoring the freshness of minced pork using a cellulose nanofiber. Food Chemistry, 403, 134366. https://doi.org/10.1016/j.foodchem.2022.134366
Jang JH, et al. Development of a pH Indicator for Monitoring the Freshness of Minced Pork Using a Cellulose Nanofiber. Food Chem. 2023 Mar 1;403:134366. PubMed PMID: 36183474.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development of a pH indicator for monitoring the freshness of minced pork using a cellulose nanofiber. AU - Jang,Jeong Hwa, AU - Kang,Hye Jee, AU - Adedeji,Olajide Emmanuel, AU - Kim,Ga Young, AU - Lee,Jin Kyoung, AU - Kim,Dong Hyun, AU - Jung,Young Hoon, Y1 - 2022/09/21/ PY - 2022/04/27/received PY - 2022/08/31/revised PY - 2022/09/18/accepted PY - 2022/10/3/pubmed PY - 2022/11/11/medline PY - 2022/10/2/entrez KW - Cellulose nanofiber KW - Freshness indicator KW - Intelligent packaging KW - Red radish color extract KW - pH indicator SP - 134366 EP - 134366 JF - Food chemistry JO - Food Chem VL - 403 N2 - A cellulose nanofiber (CNF)-based pH-sensitive indicator was developed by mixing CNF with red radish color extract (RRCE) to analyze the freshness of minced pork. Among various mixing conditions of RRCE solutions (0.4-1.6%) and CNF (0.5-1.25%), 0.8% RRCE/1% CNF showing higher mechanical properties, lower response to water, lower leakage of RRCE, and higher sensitivity to ammonia was selected as optimum. Ultraviolet-visible light transmittance and structural properties of the film indicated successful incorporation of RRCE into CNF, with rapid response to changes in pH caused by ammonia solution. The water vapor permeability of the indicator was maintained for 48 h. The fabricated pH-sensitive indicator showed apparent color changes from red color (fresh) to purple color (spoiled) during pork storage at refrigeration temperature. In addition, the deterioration degree was compared by measuring pH, microbial counts, and total volatile base-nitrogen level, confirming the applicability of this CNF-based film as a pH indicator. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/36183474/Development_of_a_pH_indicator_for_monitoring_the_freshness_of_minced_pork_using_a_cellulose_nanofiber_ DB - PRIME DP - Unbound Medicine ER -