pH-sensitive films based on carboxymethyl cellulose/date pits anthocyanins: A convenient colorimetric indicator for beef meat freshness tracking

Elhadef, Khaoula; Chaari, Moufida; Akermi, Sarra; Ben Hlima, Hajer; Ennouri, Monia; Abdelkafi, Slim; Agriopoulou, Sofia; Ali, Diyar Salahuddin; Boulekbache-Makhlouf, Lila; Mellouli, Lotfi; Smaoui, Slim

doi:10.1016/j.fbio.2023.103508

Cited by 13 publications

(1 citation statement)

References 75 publications

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“…Traditional techniques for assessing the quality and freshness of food were both time consuming and economically costly [1]. With the growth in consumer demand for convenient and highquality food, the development of food-grade active and intelligent food packaging membranes based on food biopolymers and natural ingredients has gradually become a research hotspot [2].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Application of pH‐Sensitive Protein Nanofibre Membrane Loaded With Alizarin and Curcumin for Meat Preservation

Cui,

Gao,

Khin

et al. 2024

Packag Technol Sci

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A pH‐sensitive protein fibre membrane was prepared using alizarin (ALI), curcumin (CUR), gelatin, zein and cinnamaldehyde as raw materials, by electrospinning technology. The membrane was developed to detect food deterioration and extend shelf life. It was observed that the addition of CUR significantly enhanced the antioxidant and barrier properties of the membrane. The fibre membrane was responsive to pH with minimal colour alteration in response to humidity (from 20% to 80% relative humidity) and demonstrated excellent reusability along with a low detection limit for ammonia gas. Moreover, it was capable of monitoring low concentrations of bacteria in the headspace. To assess the efficacy of the membrane, a freshness monitoring and preservation study was carried out on pork stored at 4°C for 5 days. The fibre membrane not only prolonged the shelf life of meat but also allowed real‐time monitoring of its freshness. The results highlight the potential application of the prepared nanofibres in the simultaneous monitoring and preservation of meat freshness.

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Section: Introductionmentioning

confidence: 99%

Preparation and Application of pH‐Sensitive Protein Nanofibre Membrane Loaded With Alizarin and Curcumin for Meat Preservation

Cui,

Gao,

Khin

et al. 2024

Packag Technol Sci

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Digitalization of Colorimetric Sensor Technologies for Food Safety

Mazur,

Han,

Tjandra

et al. 2024

Advanced Materials

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Colorimetric sensors play a crucial role in promoting on‐site testing, enabling the detection and/or quantification of various analytes based on changes in colour. These sensors offer several advantages, such as simplicity, cost‐effectiveness, and visual readouts, making them suitable for a wide range of applications, including food safety and monitoring. A critical component in portable colorimetric sensors involves their integration with colour models for effective analysis and interpretation of output signals. The most commonly used models include CIELAB (Commission Internationale de l'Eclairage), RGB (Red, Green, Blue), and HSV (Hue, Saturation, Value). This review outlines the use of colour models via digitalisation in sensing applications within the food safety and monitoring field. Additionally, challenges, future directions, and considerations are discussed, highlighting a significant gap in integrating a comparative analysis towards determining the colour model that results in the highest sensor performance. The aim of this review is to underline the potential of this integration in mitigating the global impact of food spoilage and contamination on health and the economy, proposing a multidisciplinary approach to harness the full capabilities of colorimetric sensors in ensuring food safety.This article is protected by copyright. All rights reserved

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The potential of carboxylmethyl cellulose from empty fruit bunch as versatile material in food coating: A review

Makam,

Wan Omar,

Ahmad

et al. 2024

Carbohydrate Polymers

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pH-sensitive films based on carboxymethyl cellulose/date pits anthocyanins: A convenient colorimetric indicator for beef meat freshness tracking

Cited by 13 publications

References 75 publications

Preparation and Application of pH‐Sensitive Protein Nanofibre Membrane Loaded With Alizarin and Curcumin for Meat Preservation

Preparation and Application of pH‐Sensitive Protein Nanofibre Membrane Loaded With Alizarin and Curcumin for Meat Preservation

Digitalization of Colorimetric Sensor Technologies for Food Safety

The potential of carboxylmethyl cellulose from empty fruit bunch as versatile material in food coating: A review

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