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Ahmed M, Bose I, Nousheen, Roy S. Development of Intelligent Indicators Based on Cellulose and Prunus domestica Extracted Anthocyanins for Monitoring the Freshness of Packaged Chicken. Int J Biomater 2024; 2024:7949258. [PMID: 38577240 PMCID: PMC10994710 DOI: 10.1155/2024/7949258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 02/13/2024] [Accepted: 03/20/2024] [Indexed: 04/06/2024] Open
Abstract
Meat is a widely consumed food globally; however, variations in storage conditions along its supply chain can pose a potential food safety risk for consumers. Addressing this concern, we have developed freshness indicators designed to monitor the condition of packaged chicken. In this study, anthocyanins were infused with cellulose paper measuring 2 × 2 cm, and subsequent analysis focused on examining color changes concerning deteriorating chicken stored at 30°C for 48 h, with varying sample sizes being considered. The rise in total volatile nitrogen (TVB-N) compounds from an initial value of 3.64 ± 0.39 mg/100 g to 28.17 ± 1.46 mg/100 g acted as the stimulus for the color change in the indicator, simultaneously influencing the pH from the initial 7.03 ± 0.16 to 8.12 ± 0.39. The microbial load (aerobic plate count) of the chicken samples was also significantly increased. This collective shift in various parameters strongly suggests the occurrence of spoilage in chicken meat. The pH indicators exhibited a dark pink to red color for fresh chicken. As the chicken meat turned towards spoilage, the indicators changed to a dark blue and then a pale green color. FTIR spectroscopy results confirmed the presence of cellulose and anthocyanins. The FTIR analysis also validated the immobilization of plum anthocyanins within the cellulose paper and assessed their stability after 8 months of storage. Notably, the indicators demonstrated rapid sensitivity, showing a 20.5% response within one minute of ammonia exposure, which further increased to 29.5% after 3 min of exposure. The total color difference (ΔE) steadily rose in all the examined samples and also under various storage conditions. Overall, the indicators developed in this study exhibited a highly pronounced color transition, capable of distinguishing between fresh and spoiled chicken samples depending on the extent of spoilage and the specific day of observation.
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Affiliation(s)
- Mustafa Ahmed
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Ipsheta Bose
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Nousheen
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
| | - Swarup Roy
- School of Bioengineering and Food Sciences, Shoolini University, Solan 173229, India
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
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Zhu B, Zhong Y, Wang D, Deng Y. Active and Intelligent Biodegradable Packaging Based on Anthocyanins for Preserving and Monitoring Protein-Rich Foods. Foods 2023; 12:4491. [PMID: 38137296 PMCID: PMC10742553 DOI: 10.3390/foods12244491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/11/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Currently, active and intelligent packaging has been developed to solve the spoilage problem for protein-rich foods during storage, especially by adding anthocyanin extracts. In such a film system, the antioxidant and antibacterial properties were dramatically increased by adding anthocyanins. The physicochemical properties were enhanced through interactions between the active groups in the anthocyanins and reactive groups in the polymer chains. Additionally, the active and intelligent film could monitor the spoilage of protein-rich foods in response to pH changes. Therefore, this film could monitor the sensory acceptance and extend the shelf life of protein-rich foods simultaneously. In this paper, the structural and functional properties of anthocyanins, composite actions of anthocyanin extracts and biomass materials, and reinforced properties of the active and intelligent film were discussed. Additionally, the applications of this film in quality maintenance, shelf-life extension, and quality monitoring for fresh meat, aquatic products, and milk were summarized. This film, which achieves high stability and the continuous release of anthocyanins on demand, may become an underlying trend in packaging applications for protein-rich foods.
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Affiliation(s)
| | | | | | - Yun Deng
- Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; (B.Z.); (Y.Z.); (D.W.)
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Shi L, Li X, Fu Y, Li C. Environmental Stimuli and Phytohormones in Anthocyanin Biosynthesis: A Comprehensive Review. Int J Mol Sci 2023; 24:16415. [PMID: 38003605 PMCID: PMC10671836 DOI: 10.3390/ijms242216415] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/11/2023] [Accepted: 11/13/2023] [Indexed: 11/26/2023] Open
Abstract
Anthocyanin accumulation in plants plays important roles in plant growth and development, as well as the response to environmental stresses. Anthocyanins have antioxidant properties and play an important role in maintaining the reactive oxygen species (ROS) homeostasis in plant cells. Furthermore, anthocyanins also act as a "sunscreen", reducing the damage caused by ultraviolet radiation under high-light conditions. The biosynthesis of anthocyanin in plants is mainly regulated by an MYB-bHLH-WD40 (MBW) complex. In recent years, many new regulators in different signals involved in anthocyanin biosynthesis were identified. This review focuses on the regulation network mediated by different environmental factors (such as light, salinity, drought, and cold stresses) and phytohormones (such as jasmonate, abscisic acid, salicylic acid, ethylene, brassinosteroid, strigolactone, cytokinin, and auxin). We also discuss the potential application value of anthocyanin in agriculture, horticulture, and the food industry.
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Affiliation(s)
| | | | | | - Changjiang Li
- State Key Laboratory of Plant Environmental Resilience, College of Biological Sciences, China Agricultural University, Beijing 100193, China; (L.S.); (X.L.); (Y.F.)
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Roy S, Deshmukh RK, Tripathi S, Gaikwad KK, Das SS, Sharma D. Recent Advances in the Carotenoids Added to Food Packaging Films: A Review. Foods 2023; 12:4011. [PMID: 37959130 PMCID: PMC10647467 DOI: 10.3390/foods12214011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/30/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
Food spoilage is one of the key concerns in the food industry. One approach is the improvement of the shelf life of the food by introducing active packaging, and another is intelligent packaging. Detecting packed food spoilage in real-time is key to stopping outbreaks caused by food-borne diseases. Using active materials in packaging can improve shelf life, while the nonharmful color indicator can be useful to trace the quality of the food through simple color detection. Recently, bio-derived active and intelligent packaging has gained a lot of interest from researchers and consumers. For this, the biopolymers and the bioactive natural ingredient are used as indicators to fabricate active packaging material and color-changing sensors that can improve the shelf life and detect the freshness of food in real-time, respectively. Among natural bioactive components, carotenoids are known for their good antimicrobial, antioxidant, and pH-responsive color-indicating properties. Carotenoids are rich in fruits and vegetables and fat-soluble pigments. Including carotenoids in the packaging system improves the film's physical and functional performance. The recent progress on carotenoid pigment-based packaging (active and intelligent) is discussed in this review. The sources and biological activity of the carotenoids are briefly discussed, and then the fabrication and application of carotenoid-activated packaging film are reviewed. The carotenoids-based packaging film can enhance packaged food's shelf life and indicate the freshness of meat and vegetables in real-time. Therefore, incorporating carotenoid-based pigment into the polymer matrix could be promising for developing novel packaging materials.
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Affiliation(s)
- Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Ram Kumar Deshmukh
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India; (R.K.D.); (S.T.); (K.K.G.)
| | - Shefali Tripathi
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India; (R.K.D.); (S.T.); (K.K.G.)
| | - Kirtiraj K. Gaikwad
- Department of Paper Technology, Indian Institute of Technology Roorkee, Roorkee 247667, Uttarakhand, India; (R.K.D.); (S.T.); (K.K.G.)
| | - Sabya Sachi Das
- School of Pharmaceutical and Population Health Informatics, DIT University, Dehradun 248009, Uttarakhand, India;
| | - Devanshi Sharma
- Institute of Science, Nirma University, SG Highway, Ahmedabad 382481, Gujrat, India;
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Xu F, Yun D, Huang X, Sun B, Tang C, Liu J. Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth ( Amaranthus tricolor L.) Juice, and Bergamot Essential Oil. Foods 2023; 12:2779. [PMID: 37509872 PMCID: PMC10379735 DOI: 10.3390/foods12142779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The impact of cooked amaranth juice and bergamot essential oil on the color-changeability, structural characterization, and barrier, antioxidant, mechanical and thermal properties of pullulan-based films was determined. Results showed the cooked amaranth juice contained pH-response color-changing betacyanins. The pullulan films containing cooked amaranth juice were color-changeable in pH 9-12 buffers and in ammonia vapor. The color-changeable property of betacyanins in cooked amaranth juice was unaffected by bergamot essential oils. The inner structure of pullulan films was greatly affected by cooked amaranth juice, forming big and ordered humps in film cross-sections. The crystallinity of pullulan films was improved by the combined addition of cooked amaranth juice and bergamot essential oil. Among the films, the pullulan film containing cooked amaranth juice and 6% bergamot essential oil showed the highest UV-vis light barrier property, antioxidant activity, and tensile strength; while the pullulan film containing cooked amaranth juice and 4% bergamot essential oil showed the highest oxygen barrier property and thermal stability. Moreover, the pullulan films containing cooked amaranth juice were able to monitor the freshness of shrimp by presenting color changes from reddish purple to dark red.
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Affiliation(s)
- Fengfeng Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Dawei Yun
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaoqian Huang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Bixue Sun
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Chao Tang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
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