1. Development of amine-sensitive intelligent film with MIL-100(Fe) as function filler based on anthocyanins/pectin for monitoring chilled meat freshness.
- Author
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Huang K, Wang L, Deng Y, Zheng H, Wu S, Li Z, Lei H, Yu Q, and Guo Z
- Subjects
- Amines chemistry, Food Packaging methods, Meat analysis, Adsorption, Animals, Kinetics, Tensile Strength, Color, Food Preservation methods, Anthocyanins chemistry, Pectins chemistry
- Abstract
To enhance the amine-sensitivity of intelligent films for accurate monitoring of chilled meat freshness, different additions (0, 1, 2, 3 wt%) of MIL-100(Fe) were incorporated into the matrix composed of anthocyanins (ANs) and pectin (P). Results indicated that the tensile strength, thermal stability, barrier performance and absorption capacity of the films with MIL-100(Fe) were improved significantly (p < 0.05). Especially, the film with 2 % MIL-100(Fe) exhibited the best performance due to its compact structure and the highest crystallinity. Additionally, adsorption isotherms of the films with MIL-100(Fe) were fitted on the Langmuir and the Freundlich isotherm, and adsorption kinetics were fitted on the pseudo-second-order model and Elovich model, respectively (R
2 > 0.96), suggesting a combined mechanism of chemisorption and intraparticle diffusion. Besides, when the films were exposed in ammonia environment, they changed color from purple to blue-violet, finally to green. Ultimately, film with 2 % MIL-100(Fe) was used to monitor the chilled meat freshness, as expected, similar color variation was observed at three stages of meat freshness (fresh, sub-fresh, and spoiled), which enabled the accurate differentiation of meat freshness. Thus, films with MIL-100(Fe) demonstrated the potential to be amine-sensitive intelligent packaging for monitoring chilled meat freshness in real time., Competing Interests: Declaration of competing interest We declare no financial or other conflicts of interest in our work. This work is an original research and the data presented in manuscript has not been published elsewhere., (Copyright © 2024 Elsevier B.V. All rights reserved.)- Published
- 2024
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