An Intelligent Film Based on Cassia Gum Containing Bromothymol Blue-Anchored Cellulose Fibers for Real-Time Detection of Meat Freshness

Abstract

To prepare intelligent cellulose fiber (ICF), cellulose fibers were modified by grafting hydroxypropyltriethylamine groups to which bromothymol blue (BTB) was anchored. The ICFs were incorporated into cassia gum (CG) to prepare a pH-sensitive intelligent film. The Fourier transform infrared results indicated that BTB has been introduced in the CG-ICF5 film. Scanning electronic microscopy indicated that the addition of ICF can loosen the structure of the film. The incorporation of ICF decreased light transmittance and water vapor permeability but did not significantly affect thermal stability. The mechanical properties were weakened with 3% ICF addition and were improved with 5% ICF addition. The release experiment indicated that 46.784% and 8.297% of BTB was released from the CG-ICF5 film under oscillating to 50% and 95% alcohol/water solution, respectively. The response of the intelligent films to triethylamine in environments with different relative humidities was investigated. A visible color change occurred in the triethylamine environment within 20 min. Pork and chicken spoilage experiments were performed to study the application of the intelligent film in monitoring meat freshness during spoilage. Obvious color changes appeared, demonstrating that the intelligent film has potential for use in real-time indication of meat spoilage.

Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health

“…In particular, degradation of proteins and other nitrogen (N)‐containing compounds, due to biochemical and microbial activities, cause accumulation of organic amines (cadaverine, putrescine, isobutylamine, and methylated amines), which are commonly termed as total volatile basic nitrogen (TVB‐N). These compounds are toxic, cause considerable color and flavor changes (Cao et al., 2019; Gill, 1983; Met & Yeşilçubuk, 2017), and contribute to the rejection of meat products. Therefore, controlling biochemical reactions and microbial activity is paramount to ensure the safety and acceptability of meat products.…”

Halochromic optical nose for assessment of spoilage of packed seer fish (II): leaching resistance, correlation between halochromism and volatile amines

“…There are several preceding researches about the development of halochromic sensors for monitoring spoilage of packed seafood using acidochromic dye incorporated PVA/ regenerated cellulose (Ding et al, 2020), anthocyanin/PVA (Zia et al, 2020) or Polyvinyl pyrrolidone/microcrystalline cellulose foam or starch/PVA (Zhai et al, 2017), BTB/cassia gum/cellulose fiber (Cao et al, 2019), natural dye/carrageenan (Ahmad et al, 2019), etc. (Table 2).…”

Fabric dyeing with colorimetric pH‐responsive colours

“…During multifibre textile dyeing, cotton displayed a very poor dyeing yield. This may be attributed to the incomplete exhaustion and adsorption of the dye on the fibres, because the dyes react not only with the nucleophile groups of the fibres, but also with the nucleophile molecules present in the dyebath; it could also be attributed to dye hydrolysis 25 . The resin employed to fix the dye on cotton fibres was a polyamine‐based resin.…”

“…Finally, bromothymol blue was grafted onto cellulose modified with hydroxypropyltriethylamine groups to obtain pH‐sensitive fibres 24 and films 25 …”