pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness
The color changes at different pH (pH 6.0, 7.0 and 8.0) and intermolecular interactions of anthocyanins (purple cabbage (PC), mulberry fruit (MF) and purple sweet potato (PSP)) and their complex with different proportions (10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8 and 1:9 respectively) were inves...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003347 |
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| author | Zhiyuan Xu Xizhen Yu Wenzhe Liu Jianbo Cheng Guoyuan Xiong |
| author_facet | Zhiyuan Xu Xizhen Yu Wenzhe Liu Jianbo Cheng Guoyuan Xiong |
| author_sort | Zhiyuan Xu |
| collection | DOAJ |
| description | The color changes at different pH (pH 6.0, 7.0 and 8.0) and intermolecular interactions of anthocyanins (purple cabbage (PC), mulberry fruit (MF) and purple sweet potato (PSP)) and their complex with different proportions (10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8 and 1:9 respectively) were investigated. When PC and MF anthocyanin solutions were mixed in a ratio of 9:1 (PC-MF (9:1)), the color change was most obvious distinguishable at different pH values. According to the fourier transform infrared spectroscopy (FTIR) results, the intermolecular interactions between PC and MF composite anthocyanins were stronger and formed hydrogen bonds. The PC-MF (9:1) indicator film exhibited a distinct color change when chicken was gradually spoiled for 8 d storage at 4 °C. Based on gas chromatography mass spectrometer (GC–MS), the key reason for the color change of indicator film was that the reaction between anthocyanins and gases such as trimethylamine, indole, ammonium carbamate, and butyric acid that can cause pH changes. |
| format | Article |
| id | doaj-art-a62f1663bf9e49338577482dbfc81820 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a62f1663bf9e49338577482dbfc818202025-08-20T03:10:00ZengElsevierFood Chemistry: X2590-15752025-04-012710248710.1016/j.fochx.2025.102487pH-responsive indicator films contained composite anthocyanins for monitoring meat freshnessZhiyuan Xu0Xizhen Yu1Wenzhe Liu2Jianbo Cheng3Guoyuan Xiong4College of Animal Science and Technology, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.College of Animal Science and Technology, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.Anhui Province Key Laboratory of Functional Agriculture and Functional Food, College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China.College of Animal Science and Technology, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.; Correspondence to: Anhui Agricultural University, Hefei 230036, China.Anhui Province Key Laboratory of Functional Agriculture and Functional Food, College of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China.; Correspondence to: Anhui Science and Technology University, Chuzhou 239000, China.The color changes at different pH (pH 6.0, 7.0 and 8.0) and intermolecular interactions of anthocyanins (purple cabbage (PC), mulberry fruit (MF) and purple sweet potato (PSP)) and their complex with different proportions (10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8 and 1:9 respectively) were investigated. When PC and MF anthocyanin solutions were mixed in a ratio of 9:1 (PC-MF (9:1)), the color change was most obvious distinguishable at different pH values. According to the fourier transform infrared spectroscopy (FTIR) results, the intermolecular interactions between PC and MF composite anthocyanins were stronger and formed hydrogen bonds. The PC-MF (9:1) indicator film exhibited a distinct color change when chicken was gradually spoiled for 8 d storage at 4 °C. Based on gas chromatography mass spectrometer (GC–MS), the key reason for the color change of indicator film was that the reaction between anthocyanins and gases such as trimethylamine, indole, ammonium carbamate, and butyric acid that can cause pH changes.http://www.sciencedirect.com/science/article/pii/S2590157525003347Composite anthocyaninIndicator filmVolatile gasChicken freshnesspH-responsive |
| spellingShingle | Zhiyuan Xu Xizhen Yu Wenzhe Liu Jianbo Cheng Guoyuan Xiong pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness Food Chemistry: X Composite anthocyanin Indicator film Volatile gas Chicken freshness pH-responsive |
| title | pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness |
| title_full | pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness |
| title_fullStr | pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness |
| title_full_unstemmed | pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness |
| title_short | pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness |
| title_sort | ph responsive indicator films contained composite anthocyanins for monitoring meat freshness |
| topic | Composite anthocyanin Indicator film Volatile gas Chicken freshness pH-responsive |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003347 |
| work_keys_str_mv | AT zhiyuanxu phresponsiveindicatorfilmscontainedcompositeanthocyaninsformonitoringmeatfreshness AT xizhenyu phresponsiveindicatorfilmscontainedcompositeanthocyaninsformonitoringmeatfreshness AT wenzheliu phresponsiveindicatorfilmscontainedcompositeanthocyaninsformonitoringmeatfreshness AT jianbocheng phresponsiveindicatorfilmscontainedcompositeanthocyaninsformonitoringmeatfreshness AT guoyuanxiong phresponsiveindicatorfilmscontainedcompositeanthocyaninsformonitoringmeatfreshness |