Journal
FOOD CHEMISTRY
Volume 370, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131082
Keywords
Chitosan; Mulberry anthocyanin; Lemongrass essential; Freshness
Funding
- National Natural Science Foundation of China [51703147]
- Sichuan Science and Technology Program [2019YFN0174, 2020JDRC0111, 2020YFN0149, 2021JDRC0030]
Ask authors/readers for more resources
Chitosan, mulberry anthocyanin, and lemongrass essential oils were used to create indicator films using 3D printing technology, with cassava starch as a protective layer. These films exhibited antioxidant and antibacterial properties, with the sensitivity increasing as pH levels rose. When chilled pork spoiled, the color change in the indicator films could be analyzed automatically by a smartphone app to determine meat freshness.
In this study, chitosan (CH), mulberry anthocyanin (MA), and lemongrass essential oils (LEO) were used as an interlayer using a 3D printer. Further, cassava starch (CS) was used as a protective layer to form indicator films. The indicator films containing LEO showed significant antioxidant and antibacterial properties, and the release rate of LEO increased with a rise in pH. When chilled pork spoiled, the color of the indicator films changed from red to gray-blue, and the RGB values could be automatically analyzed by a smartphone application to determine pork freshness. These films hold implications as easy-to-use indicators of meat freshness, with great potential for monitoring food spoilage, as part of an intelligent packaging system.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available