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. 2022 Apr 25;27(9):2752.
doi: 10.3390/molecules27092752.

Characterization of Natural Anthocyanin Indicator Based on Cellulose Bio-Composite Film for Monitoring the Freshness of Chicken Tenderloin

Athip Boonsiriwit  1   2 , Pontree Itkor  1 , Chanutwat Sirieawphikul  2 , Youn Suk Lee  1
Affiliations

Characterization of Natural Anthocyanin Indicator Based on Cellulose Bio-Composite Film for Monitoring the Freshness of Chicken Tenderloin

Athip Boonsiriwit et al. Molecules. .

Abstract

Intelligent packaging with indicators that provide information about the quality of food products can inform the consumer regarding food safety and reduce food waste. A solid material for a pH-responsive indicator was developed from hydroxypropyl methylcellulose (HPMC) composited with microcrystalline cellulose (MCC). MCC at 5%, 10%, 20%, and 30% w/w was introduced into the HPMC matrix and the physical, barrier, thermal, and optical properties of the HPMC/MCC bio-composite (HMB) films were analyzed. At 5, 10, and 20% MCC, improved mechanical, transparency, and barrier properties were observed, where HMB with 20% of MCC (H20MB) showed the best performance. Therefore, H20MB was selected as the biodegradable solid material for fabricating Roselle anthocyanins (RA) pH sensing indicators. The performance of the RA-H20MB indicator was evaluated by monitoring its response to ammonia vapor and tracking freshness status of chicken tenderloin. The RA-H20MB showed a clear color change with respect to ammonia exposure and quality change of chicken tenderloin; the color changed from red to magenta, purple and green, respectively. These results indicated that RA-H20MB can be used as a biodegradable pH sensing indicator to determine food quality and freshness.

Keywords: anthocyanin; bio-composite film; chicken tenderloin; hydroxypropyl methylcellulose; microcrystalline cellulose; pH sensing indicator.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Field emission scanning electron microscopy images of the cross-section of the pure hydroxypropyl methylcellulose (HPMC) (A), 5% microcrystalline cellulose (MCC) (H5MB) (B), 10% MCC (H10MB) (C), 20% MCC (H20MB) (D), and 30% MCC (H30MB) (E) films and the surface of the HPMC (F), H5MB (G), H10MB (H), H20MB (I), and H30MB (J) films.
Figure 2
Figure 2
Image (A) and transparency values (B) of the hydroxypropyl methylcellulose (HPMC), 5% microcrystalline cellulose (MCC) (H5MB), 10% MCC (H10MB), 20% MCC (H20MB), and 30% MCC (H30MB) films. a–e letters indicate significant differences (p < 0.05).
Figure 3
Figure 3
X-ray diffraction spectra of the hydroxypropyl methylcellulose (HPMC), 5% microcrystalline cellulose (MCC) (H5MB), 10% MCC (H10MB), 20% MCC (H20MB), and 30% MCC (H30MB) films.
Figure 4
Figure 4
Thermogravimetry (A) and differential thermogravimetry (B) curves of the hydroxypropyl methylcellulose (HPMC), 5% microcrystalline cellulose (MCC) (H5MB), 10% MCC (H10MB), 20% MCC (H20MB), and 30% MCC (H30MB) films.
Figure 5
Figure 5
Changes in colors of RA solution (A) and UV–vis spectra of RA solutions in the pH range of 1–12 (B).
Figure 6
Figure 6
Total color change (ΔE) of the RA-H20MB indicators upon exposure to NH3 vapors.
Figure 7
Figure 7
The changes of TPC and TVB-N of chicken tenderloin (A) and the change of pH of chicken tenderloin and the total color change (ΔE) of the RA-H20MB indicator (B) during stored at 4 °C.
Figure 8
Figure 8
The color change of the RA-H20MB indicator and freshness/spoilage status of chicken tenderloin stored at 4 °C.
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