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<p>In this study, a colorimetric nanofiber film based on polyvinyl alcohol (PVA)/chitosan (CS) containing mulberry anthocyanin (MA) was developed using electrospinning technology to monitor the freshness of chicken breast. The colorimetric nanofiber film was characterized in terms of surface morphology, physical properties, pH sensitivity, volatile ammonia response, and antioxidant properties. The results indicated that MA was effectively immobilized within the PVA/CS matrix through hydrogen bonding. Scanning electron microscopy results showed that the pure PVA/CS nanofibers exhibited a cylindrical morphology with sporadic bead formation, while the nanofibers displayed a more uniform surface after adding MA. The incorporation of MA significantly enhanced the mechanical properties and water sensitivity of the PVA/CS nanofiber film. PVA/CS-MA nanofiber films exhibited distinct color changes in buffer solutions at pH 3–13 and demonstrated high sensitivity to volatile ammonia. Moreover, the nanofiber films containing MA exhibited excellent antioxidant activity, achieving a DPPH radical scavenging rate exceeding 80%. Additionally, the PVA/CS-MA films displayed a noticeable color change during the storage of chicken breast at 4&#xa0;°C, transitioning from light purple to purple, then to grayish-purple, and finally to gray. The increment <i>∆E</i> of PVA/CS-MA nanofiber films was highly correlated with changes in total volatile basic nitrogen (TVB-N), pH, total viable count (TVC), and thiobarbituric acid reactive substances (TBARS) value in chicken breast (R<sup>2</sup> ≥ 0.9471). This PVA/CS-MA nanofiber film demonstrates considerable potential for nondestructive testing of chicken breast freshness.</p>

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A Novel Polyvinyl Alcohol/Chitosan-Based Anthocyanin Electrospun Colorimetric Film for Monitoring Chicken Breast Freshness

  • 期刊论文

  • 发表日期：

    2025年1月31日

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  • Bo Li,
  • Hui Chen,
  • Qiongqiong Ma,
  • Tianchi Tang,
  • Yanhong Bai

摘要

In this study, a colorimetric nanofiber film based on polyvinyl alcohol (PVA)/chitosan (CS) containing mulberry anthocyanin (MA) was developed using electrospinning technology to monitor the freshness of chicken breast. The colorimetric nanofiber film was characterized in terms of surface morphology, physical properties, pH sensitivity, volatile ammonia response, and antioxidant properties. The results indicated that MA was effectively immobilized within the PVA/CS matrix through hydrogen bonding. Scanning electron microscopy results showed that the pure PVA/CS nanofibers exhibited a cylindrical morphology with sporadic bead formation, while the nanofibers displayed a more uniform surface after adding MA. The incorporation of MA significantly enhanced the mechanical properties and water sensitivity of the PVA/CS nanofiber film. PVA/CS-MA nanofiber films exhibited distinct color changes in buffer solutions at pH 3–13 and demonstrated high sensitivity to volatile ammonia. Moreover, the nanofiber films containing MA exhibited excellent antioxidant activity, achieving a DPPH radical scavenging rate exceeding 80%. Additionally, the PVA/CS-MA films displayed a noticeable color change during the storage of chicken breast at 4 °C, transitioning from light purple to purple, then to grayish-purple, and finally to gray. The increment ∆E of PVA/CS-MA nanofiber films was highly correlated with changes in total volatile basic nitrogen (TVB-N), pH, total viable count (TVC), and thiobarbituric acid reactive substances (TBARS) value in chicken breast (R2 ≥ 0.9471). This PVA/CS-MA nanofiber film demonstrates considerable potential for nondestructive testing of chicken breast freshness.