Chitosan-Enhanced pH-Sensitive Anthocyanin Indicator Film for the Accurate Monitoring of Mutton Freshness
文献类型： 外文期刊
作者： Ma, Yanli 1 ; Wen, Lei 1 ; Liu, Yaobo 1 ; Du, Pengfei 1 ; Hu, Peng 1 ; Cao, Jianfang 1 ; Wang, Weiting 1 ;
作者机构： 1.Shandong Acad Agr Sci, Inst Food & Nutr Sci & Technol, Shandong Prov Key Lab Agroprod Proc Technol, Key Lab Novel Food Resources Proc,Minist Agr, Jinan 250100, Peoples R China
2.Yantai Univ, Coll Life Sci, Yantai 264005, Peoples R China
关键词： anthocyanin; chitosan; pH response sensitivity; indicator
期刊名称：POLYMERS （ 影响因子：5.0； 五年影响因子：5.0 ）
ISSN：
年卷期： 2024 年 16 卷 6 期
页码：
收录情况： SCI
摘要： Natural anthocyanin indicator films with an excellent pH response enable the visual assessment of meat freshness. In this investigation, chitosan was initially employed as a colorimetric enhancer, leading to the development of a pH-sensitive indicator film that was enhanced in colorimetry. The characteristics of this indicator film were thoroughly analyzed, and the mechanism responsible for the increased sensitivity of anthocyanin within the chitosan matrix, as indicated by the color response, was elucidated. The recrystallization of chitosan impeded the hydration of AH+ as the pH increased from 6.0 to 8.0, leading to distinct color changes. Moreover, the application of this indicator film was extended to the monitoring of mutton meat freshness. It facilitated the differentiation of mutton meat into three distinct stages, namely, fresh, sub-fresh, and spoiled, based on alterations in color. Additionally, a robust positive correlation was established between the color difference value of the indicator film and the total volatile basic nitrogen and bacterial count of the mutton meat, enabling quantitative analysis. The present study, therefore, demonstrated a novel function of chitosan, i.e., the enhancement of the color of anthocyanin, which could be useful in designing and fabricating indicator films with a high color response.
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