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<p>In recent years, there has been a significant increase in the demand for indicator films to monitor food freshness. This study utilized sodium alginate and gelatin, combined with shikonin, to develop a novel colorimetric indicator film. The hydrophilicity of the films was improved by the addition of shikonin, in which the water vapor permeability (WVP) was slightly increased and the water contact angle (WCA) was decreased from 115.8° (without shikonin) to 83.8° (1.2% shikonin). The incorporation of shikonin improved the physical properties, gas sensitivity, and thermal stability of the SA/Gel based film. Fourier Transform Infrared Spectroscopy (FTIR) spectrums further supported the superior compatibility of shikonin with the composite film. Additionally, the indicator films spiked with shikonin showed good pH-responsive sensitivity with color changing from red (pH 2) to blue (pH 12). Due to its high sensitivity, stability, and color development, the SA/Gel indicator film containing 1.0% shikonin was used to evaluate the performance of colorimetric indicator films. By establishing correlations between the pH value, chromaticity, total volatile basic nitrogen (TVB-N) of pork, and the R, G and B values of the indicator film, changes in pork freshness can be monitored. Specifically, when the color of the indicator film changes from light red (pH = 5.54, TVB-<i>N</i> = 5.10&#xa0;mg/100&#xa0;g) to purple (pH = 6.86, TVB-<i>N</i> = 31.50&#xa0;mg/100&#xa0;g), the pork is considered spoiled.</p>

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Designing of a new intelligent composite film based on sodium alginate/gelatin/shikonin complex for tracking meat freshness

  • 期刊论文

  • 发表日期：

    2025年3月27日

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  • Jin Zhu,
  • Yue Zhu,
  • Lichao He,
  • Yanbo Wang,
  • Jiajing Pan,
  • Guofeng Jin

摘要

In recent years, there has been a significant increase in the demand for indicator films to monitor food freshness. This study utilized sodium alginate and gelatin, combined with shikonin, to develop a novel colorimetric indicator film. The hydrophilicity of the films was improved by the addition of shikonin, in which the water vapor permeability (WVP) was slightly increased and the water contact angle (WCA) was decreased from 115.8° (without shikonin) to 83.8° (1.2% shikonin). The incorporation of shikonin improved the physical properties, gas sensitivity, and thermal stability of the SA/Gel based film. Fourier Transform Infrared Spectroscopy (FTIR) spectrums further supported the superior compatibility of shikonin with the composite film. Additionally, the indicator films spiked with shikonin showed good pH-responsive sensitivity with color changing from red (pH 2) to blue (pH 12). Due to its high sensitivity, stability, and color development, the SA/Gel indicator film containing 1.0% shikonin was used to evaluate the performance of colorimetric indicator films. By establishing correlations between the pH value, chromaticity, total volatile basic nitrogen (TVB-N) of pork, and the R, G and B values of the indicator film, changes in pork freshness can be monitored. Specifically, when the color of the indicator film changes from light red (pH = 5.54, TVB-N = 5.10 mg/100 g) to purple (pH = 6.86, TVB-N = 31.50 mg/100 g), the pork is considered spoiled.