Novel color stability and colorimetry-enhanced intelligent CO2 indicators by metal complexation of anthocyanins for monitoring chicken freshness
- Authors
- Choi, Inyoung; Choi, Hyelin; Lee, Jung-Soo; Han, Jaejoon
- Issue Date
- 15-3월-2023
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Black goji berry; Anthocyanin; Metal complexation; Chelation efficiency; Color stability; CO 2 indicator
- Citation
- FOOD CHEMISTRY, v.404
- Indexed
- SCOPUS
- Journal Title
- FOOD CHEMISTRY
- Volume
- 404
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/146445
- DOI
- 10.1016/j.foodchem.2022.134534
- ISSN
- 0308-8146
- 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.
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Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
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