Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 494: Preparation and Study on Sulfated Nanocellulose/Anthocyanin pH-Sensitive Packaging Materials to Track Food Freshness
Foods doi: 10.3390/foods15030494
Authors:
Lan Yang
Qianyu Yuan
Chien-Teng Hsieh
Ching-Wen Lou
Jia-Horng Lin

Meat products are prone to spoilage during storage and transportation due to the decomposition of amino acids and proteins, which generates volatile amines and elevates pH levels. In recent years, research on pH indicator labels for food has significantly increased. This study investigates a functional film with a bilayer structure for real-time freshness monitoring of meat. Utilizing Tara gum (TG) and Gellan gum (GG) as the base material and nanocellulose composite GG/blueberry anthocyanins as the sensing layer, titanium dioxide was incorporated to effectively block ultraviolet radiation. Through response surface methodology, the cellulose nanocrystals (CNCs) preparation process was optimized to address issues such as insufficient mechanical properties, hydrophobicity, and thermal stability of the composite film. Results showed that the composite film achieved optimal performance when CNC content was 6%. This research provides a simple and effective solution for real-time freshness monitoring of meat products, offering advantages such as low cost, environmental friendliness, and user-friendly operation.