Fabricating κ-carrageenan/carboxymethyl cellulose films encapsulating bromothymol blue fixed rice straw fiber for monitoring meat freshness

Liu, Ruoting; Chi, Wenrui; Jin, Hailan; Li, Jian; Wang, Limin

doi:10.1016/j.indcrop.2022.115420

Cited by 10 publications

(6 citation statements)

References 33 publications

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“…In the aromatic ring of lignin, the signal at 152.76 ppm was assigned to S3 and S5 carbons from etherified syringyl units, and 136.25 ppm was related to S1 and S4 carbons from nonetherized syringyl groups. The peak of 55.3 ppm resulted from the carbon of the methoxyl groups . After bleaching, the signals of carbon atoms in cellulose and lignin were similar to those of the original veneer, which indicates that the main structures of cellulose and lignin were not damaged.…”

Section: Resultssupporting

confidence: 85%

“…The peak of 55.3 ppm resulted from the carbon of the methoxyl groups. 30 After bleaching, the signals of carbon atoms in cellulose and lignin were similar to those of the original veneer, which indicates that the main structures of cellulose and lignin were not damaged. However, the peaks of 173.17 and 20.17 (acetyl group of hemicellulose) disappeared, 31 demonstrating that hemicellulose was indeed dissolved by the alkaline solution in the process of H 2 O 2 treatment (Figure 3h), which was consistent with the FTIR results.…”

Section: = [supporting

confidence: 85%

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Green Production of Anthocyanin-Fixed Poplar Veneers toward a Smart Label with Higher and Long-Term Accuracy for Supervising the Freshness of Pork

Yun

Chi

et al. 2023

ACS Sustainable Chem. Eng.

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Promising pH-smart films suffer from problems of complicated production, high cost, high energy consumption, and low light barrier. In this study, poplar veneer was used as an alternative to the film matrix. A strategy was realized wherein bleaching and carboxylation were simultaneously developed to construct a green and smart label via alkaline H 2 O 2 treatment and adsorption of mulberry anthocyanins. When the concentrations of H 2 O 2 and NaOH increased to 6% and 0.1 mol/L, the carboxyl content and anthocyanin adsorption amount of veneer reached 1.04 mmol/g and 4.057 mg/g, respectively. The carboxyl content and adsorption capacity of anthocyanins were positively correlated. ALV showed good pH sensitivity and the ability to fix anthocyanins firmly. The color of ALV changed from purplish red to dark blue when the TVB-N of pork reached 14.78 mg/100 g, which was close to the threshold value of GB 2733-2015. This study provides a new material that can help assess the freshness of food in a safe and green way. It achieves a high-value conversion and the utilization of low-quality wood, opening up a new field of wood utilization.

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Section: Resultssupporting

confidence: 85%

Section: = [supporting

confidence: 85%

Green Production of Anthocyanin-Fixed Poplar Veneers toward a Smart Label with Higher and Long-Term Accuracy for Supervising the Freshness of Pork

Yun

Chi

et al. 2023

ACS Sustainable Chem. Eng.

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“…However, in terms of functionality, the cellulose-based film needs to be incorporated functional properties to improve the antimicrobial and antioxidant activity, which effectively prevents lipid oxidation and inhibits bacterial growth for the meat shelf-life extension (Xie et al, 2020). A combination of cellulose-based coating with natural colorants, such as bromothymol blue fixed rice straw fiber, is also effective to monitor the timely freshness of pork (Liu, Chi, et al, 2022). Other functional compounds and natural colorants, such as anthocyanin and betacyanin (Liu et al, 2023), beetroot extract (Guo et al, 2023), red radish color extract (Jang et al, 2023), curcumin , castor oil, and purple potato anthocyanin (Wang, Zhai, et al, 2022), were added to improve functionality as active or intelligent packaging.…”

Section: Cellulosementioning

confidence: 99%

A critical review on biodegradable food packaging for meat: Materials, sustainability, regulations, and perspectives in the EU

Siddiqui

Sundarsingh

Bahmid³

et al. 2023

Comp Rev Food Sci Food Safe

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The development of biodegradable packaging is a challenge, as conventional plastics have many advantages in terms of high flexibility, transparency, low cost, strong mechanical characteristics, and high resistance to heat compared with most biodegradable plastics. The quality of biodegradable materials and the research needed for their improvement for meat packaging were critically evaluated in this study. In terms of sustainability, biodegradable packagings are more sustainable than conventional plastics; however, most of them contain unsustainable chemical additives. Cellulose showed a high potential for meat preservation due to high moisture control. Polyhydroxyalkanoates and polylactic acid (PLA) are renewable materials that have been recently introduced to the market, but their application in meat products is still limited. To be classified as an edible film, the mechanical properties and acceptable control over gas and moisture exchange need to be improved. PLA and cellulose‐based films possess the advantage of protection against oxygen and water permeation; however, the addition of functional substances plays an important role in their effects on the foods. Furthermore, the use of packaging materials is increasing due to consumer demand for natural high‐quality food packaging that serves functions such as extended shelf‐life and contamination protection. To support the importance moving toward biodegradable packaging for meat, this review presented novel perspectives regarding ecological impacts, commercial status, and consumer perspectives. Those aspects are then evaluated with the specific consideration of regulations and perspective in the European Union (EU) for employing renewable and ecological meat packaging materials. This review also helps to highlight the situation regarding biodegradable food packaging for meat in the EU specifically.

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“…12 Compared to natural pigments such as anthocyanins, synthetic dyes have the advantages of large-scale production, industrial production and good stability. 13 Regulatory authorities have established that a TB concentration below 10% meets safety standards. 14 Therefore, the utilization of TB-functionalized labeling systems represents a novel approach for monitoring food freshness.…”

Section: Introductionmentioning

confidence: 99%

“…In the acid range (pH 1.2–2.8), it transitions from red to yellow, while in the base range (pH 8.0–9.6), it shifts from yellow to blue 12 . Compared to natural pigments such as anthocyanins, synthetic dyes have the advantages of large‐scale production, industrial production and good stability 13 . Regulatory authorities have established that a TB concentration below 10% meets safety standards 14 .…”

Section: Introductionmentioning

confidence: 99%

Intelligent biogenic pH‐sensitive and amine‐responsive color‐changing label for real‐time monitoring of shrimp freshness

Chen

Yuan

et al. 2023

J Sci Food Agric

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BACKGROUNDThis study developed an intelligent, pH‐sensitive and amine‐responsive colorimetric label based on chitosan, whey protein and thymol blue by controlling the pH value of the film‐forming solution. The obtained label was used to monitor shrimp freshness in real time. The results of this study offer a new approach for developing highly intelligent biogenic labels for freshness monitoring during seafood preservation and processing.RESULTSThe pH 2.0 chitosan–whey protein–thymol blue (CWT‐pH 2.0) label exhibited remarkable properties, including the highest tensile strength (5.90 MPa), excellent thermal stability, low water solubility (27.80%) and highly sensitive color responsiveness. The characterization techniques of scanning electron microscopy, X‐ray diffraction and Fourier transform infrared spectroscopy confirmed the effective immobilization of thymol blue within the film‐forming matrix through hydrogen bonding. Furthermore, the CWT‐pH 2.0 label demonstrated visible color changes in the presence of volatile ammonia concentrations ranging from 25 to 25 000 ppm. Consequently, the label successfully facilitated real‐time monitoring of shrimp freshness during storage at 4 °C. Importantly, the release rate of thymol blue from the label in food simulants was minimal, measuring only 2.53%.CONCLUSIONThe CWT‐pH 2.0 label exhibits significant potential as a highly intelligent biogenic label for freshness monitoring in seafood preservation and processing. © 2023 Society of Chemical Industry.

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Fabricating κ-carrageenan/carboxymethyl cellulose films encapsulating bromothymol blue fixed rice straw fiber for monitoring meat freshness

Cited by 10 publications

References 33 publications

Green Production of Anthocyanin-Fixed Poplar Veneers toward a Smart Label with Higher and Long-Term Accuracy for Supervising the Freshness of Pork

Green Production of Anthocyanin-Fixed Poplar Veneers toward a Smart Label with Higher and Long-Term Accuracy for Supervising the Freshness of Pork

A critical review on biodegradable food packaging for meat: Materials, sustainability, regulations, and perspectives in the EU

Intelligent biogenic pH‐sensitive and amine‐responsive color‐changing label for real‐time monitoring of shrimp freshness

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