Novel color stability and colorimetry-enhanced intelligent CO2 indicators by metal complexation of anthocyanins for monitoring chicken freshness
DC Field | Value | Language |
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dc.contributor.author | Choi, Inyoung | - |
dc.contributor.author | Choi, Hyelin | - |
dc.contributor.author | Lee, Jung-Soo | - |
dc.contributor.author | Han, Jaejoon | - |
dc.date.accessioned | 2022-12-08T06:41:33Z | - |
dc.date.available | 2022-12-08T06:41:33Z | - |
dc.date.created | 2022-12-08 | - |
dc.date.issued | 2023-03-15 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/146445 | - |
dc.description.abstract | This study aims to improve the color stability of anthocyanins and develop a CO2-sensitive indicator based on black goji anthocyanin (BGA) extract. Although the BGA extracts showed distinct color changes, such as red-purple-blue, their intrinsic color diminished after 24 h. A metal complexation method was used for the high color stability of BGA. BGA extracts were chelated with various concentrations of Al3+ [0 - 20% (w/w)]. It showed high color stability and strong intensity in a dose-dependent manner. A CO2-sensitive indicator sachet was developed using hydroxypropyl methylcellulose hydrogel, based on 5% (w/w) Al3+-BGA complexes. The indicator was applied to the chicken breast and detected its spoilage after 3 days with its changing color to greyish blue, due to the microbial growth to 7.00 log CFU/g. These results demonstrated the possibility of chelated anthocyanin complexes as indicating dyes and the ability to monitor the food quality changes through noticeable color changes. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | CARBON-DIOXIDE INDICATOR | - |
dc.subject | SHELF-LIFE | - |
dc.subject | PH | - |
dc.subject | QUALITY | - |
dc.subject | RED | - |
dc.subject | DEGRADATION | - |
dc.subject | TEMPERATURE | - |
dc.subject | CYANIDIN | - |
dc.subject | STORAGE | - |
dc.subject | STARCH | - |
dc.title | Novel color stability and colorimetry-enhanced intelligent CO2 indicators by metal complexation of anthocyanins for monitoring chicken freshness | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Han, Jaejoon | - |
dc.identifier.doi | 10.1016/j.foodchem.2022.134534 | - |
dc.identifier.scopusid | 2-s2.0-85140004247 | - |
dc.identifier.wosid | 000874029800005 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.404 | - |
dc.relation.isPartOf | FOOD CHEMISTRY | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 404 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.subject.keywordPlus | CARBON-DIOXIDE INDICATOR | - |
dc.subject.keywordPlus | SHELF-LIFE | - |
dc.subject.keywordPlus | PH | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | RED | - |
dc.subject.keywordPlus | DEGRADATION | - |
dc.subject.keywordPlus | TEMPERATURE | - |
dc.subject.keywordPlus | CYANIDIN | - |
dc.subject.keywordPlus | STORAGE | - |
dc.subject.keywordPlus | STARCH | - |
dc.subject.keywordAuthor | Black goji berry | - |
dc.subject.keywordAuthor | Anthocyanin | - |
dc.subject.keywordAuthor | Metal complexation | - |
dc.subject.keywordAuthor | Chelation efficiency | - |
dc.subject.keywordAuthor | Color stability | - |
dc.subject.keywordAuthor | CO 2 indicator | - |
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