Film with anthocyanins as an indicator of chilled pork deterioration

Golasz, Luana Baptista; Silva, Janice da; Silva, Suse Botelho da

doi:10.1590/s0101-20612013000500023

Cited by 62 publications

(26 citation statements)

References 48 publications

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“…The total color difference (ΔE) is a useful parameter to evaluate the ability of the human eye to distinguish color differences without using a sensory analysis panel [9]. It is considered to be visually perceptible when ΔE > 1 and clinically acceptable when ΔE > 3.3 [26,27].…”

Section: Bef Performance On Sausage Deteriorationmentioning

confidence: 99%

“…The pH is widely used to monitor the shelf life and deterioration of meat such as chilled pork and chicken nugget [33,9,34]. With complete deterioration, the meat pH can reach close to 7.0-8.0 [10].…”

Section: Bef Performance On Sausage Deteriorationmentioning

confidence: 99%

“…Color based pH indicators are used to indicate microbial metabolites because a microbiological growth could induce a pH change [9]. Metabolism of amino acids by some spoilage bacteria used as a meat spoilage indicator are NH 3 , amines, and other basic compounds resulting in a pH increase close to 7.0-8.0 [10].…”

Section: Introductionmentioning

confidence: 99%

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Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator

Wardana

Widyaningsih

2017

IOP Conf. Ser.: Earth Environ. Sci.

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Section: Bef Performance On Sausage Deteriorationmentioning

confidence: 99%

Section: Bef Performance On Sausage Deteriorationmentioning

confidence: 99%

See 1 more Smart Citation

Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator

Wardana

Widyaningsih

2017

IOP Conf. Ser.: Earth Environ. Sci.

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“…Th e colour changes were measured in regards to the appearance of the dried freshness indicator before interaction with ammonia vapour. In order to describe the range of colour diff erence a Total Colour Diff erence (TCD) index was calculated according to the following equation [Nopwinyuwong, Trevanich and Suppakul 2010;Golasz, da TCD index values above 5.0 referred to noticeable colour changes. Th e TCD index equalled 12.0 or more characterised colour changes that were visible to the naked eye [Nopwinyuwong, Trevanich, and Suppakul 2010].…”

Section: Model Research With Ammonia Solutionmentioning

confidence: 99%

“…Th e sensor response was also correlated with the increase of bacterial contamination of analysed food samples. Less advanced research results were presented for a bio-based fi lm with anthocyanin from grape anthocyanins that were designed as an indicator of chilled pork deterioration [Golasz, da Silva, and da Silva 2013]. Pork loin samples were placed in Petri dishes containing the anthocyanin fi lm.…”

Section: Introductionmentioning

confidence: 99%

The Application of Natural Dyes in Food Freshness Indicators Designed for Intelligent Packaging

Tichoniuk

Radomska

Cierpiszewski

2017

SOEP

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Th e paper presents natural dyes i.e. curcumin, grape peel and beetroot extract which were incorporated into the compositions of food freshness indicators. Th e obtained indicators were assessed and compared with an artifi cial dye, methyl red, in relation to their capability of volatile amine monitoring. Additionally, a model of volatile amine release based on the evaporation of ammonia solution was applied in the fi rst stage of the presented research. Th e response of freshness indicators was estimated by the colorimetric analyses of colour alteration and the calculation of Total Colour Diff erence (TCD) index values. Comparing to the methyl red dye, the grape peel extract gave a similar response with the TCD value equalled ca. 30 units. Beetroot extract did not provide a desirable colour change and the most promising composition was the indicator containing the curcumin addition. Further research was made on the freshness indicators containing only curcumin, grape peel extract or methyl red. Th e indicators were evaluated in relation to their response to the spoilage of raw cod fl esh both in the model system (chamber with evaluated indicators) and in food packaging (plastic box). Although all examined natural dyes were able to detect food spoilage, the response comparable to the methyl red was obtained for grape peel extract in the model system and for curcumin in a real package. Both natural dyes and methyl red provided the colour changes correlated with cod fl esh spoilage and characterized with TCD values equal to ca. 30 units. Czerwień buraczana nie zapewniła satysfakcjonującej zmiany barwy wskaźnika. Najbardziej obiecujące rezultaty uzyskano, stosując dodatek kurkuminy. W dalszych badaniach zastosowano wskaźnik świeżości oparty na kurkuminie, antocyjanach oraz czerwieni metylowej. Zbadano reakcję wskaźnika na psujące się świeże mięso dorsza atlantyckiego w układzie modelowym (komora z badanymi wskaźnikami) oraz w opakowaniu do żywności (pojemnik z tworzywa sztucznego). Pomimo że oba oceniane barwniki naturalne były zdolne do wykrywania psującej się żywności, to odpowiedź wskaźnika świeżości, porównywalną do tej otrzymanej dla czerwieni metylowej, uzyskano dla antocyjanów w układzie modelowym, natomiast dla kurkuminy -w opakowaniu do żywności. Zarówno naturalne barwniki, jak i czerwień metylowa zapewniły zmianę zabarwienia wskaźnika świeżości skorelowaną z procesem psucia się mięsa dorsza oraz odznaczającą się wartością wskaźnika TCD równą ok. 30 jednostek.Słowa kluczowe: wskaźnik świeżości żywności, opakowania inteligentne, naturalne barwniki.

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Antimicrobial activity of organic–inorganic hybrid films based on gelatin and organomodified silicones

et al. 2018

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Gelatin–siloxane hybrid films containing antimicrobial agents were prepared in the two‐step procedure. First, gelatin was chemically modified with organomodified silicones containing epoxy (S1) and both epoxy and fluoroalkyl groups (S2). Next, antimicrobial agents such as lysozyme, EDTA, and nisin, in various concentrations, were introduced into obtained hybrid solution, prior to solvent casting of the films. Antimicrobial activity of prepared samples, as well as neat gelatin and gelatin–siloxane hybrid as a reference, was investigated using a modified agar diffusion method against several bacterial strains (Aeromonas hydrophila, Bacillus subtilis, Escherichia coli) and opportunistic fungus (yeast species Candida albicans). Prepared gelatin–siloxane films were characterized using FT‐IR, thermal and SEM analysis. Mechanical properties and swelling behavior of the samples were also investigated. The influence of type and amount of organosilicon compound used for modification of gelatin, as well as type and concentration of applied active agent on antimicrobial activity, was determined. We observed higher antimicrobial activity for all synthesized gelatin–siloxane hybrids than for unmodified gelatin with lysozyme, nisin, and EDTA prepared as comparison. Moreover, samples obtained with siloxane containing fluoroalkyl groups (S2) showed higher resistance to microbial agents than hybrids with S1 siloxane. Hybrid films showed also better water stability than neat biopolymer.

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Film with anthocyanins as an indicator of chilled pork deterioration

Cited by 62 publications

References 48 publications

Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator

Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator

The Application of Natural Dyes in Food Freshness Indicators Designed for Intelligent Packaging

Antimicrobial activity of organic–inorganic hybrid films based on gelatin and organomodified silicones

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