Fabrication and characterization of a pH-sensitive indicator film by purple basil leaves extract to monitor the freshness of chicken fillets

Development of simultaneous antioxidant and visual pH‐sensing films based on guar gum loaded with Aronia melanocarpa extract

“…The addition of aronia did not have any significant effect on the moisture content of the films. This is because the hydrophilic compounds in the film containing extract can retain water molecules in their structure (Ebrahimi et al ., 2022). Other researchers have conducted studies that revealed that adding various extracts did not have a significant impact on the moisture content of films based on biopolymers (Qin et al ., 2019; Xue Mei et al ., 2020).…”

“…The addition of aronia did not have any significant effect on the moisture content of the films. This is because the hydrophilic compounds in the film containing extract can retain water molecules in their structure (Ebrahimi et al, 2022).…”

“…Various biodegradable polymers have been used to immobilise extracted anthocyanin, such as gellan gum (Wei et al ., 2017), cassava starch (Luchese et al ., 2018; Qin et al ., 2019), chitosan (Vo & Dang, 2019; Ebrahimi et al ., 2022), ĸ‐carrageenan (Sun et al ., 2020). Guar gum is a water‐soluble natural polysaccharide obtained from the seeds of Cyamopsis tetragonolobus .…”

Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities

“…The fabricated anthocyanins/starch films were used to monitor pork freshness status for 48 h. The initial TVB‐N of fresh pork was recorded and it was 6.56 mg/100 g which gradually increased to 41.19 mg/100 in 48 h. The increase in TVB‐N corresponded to an increase in pH value from 5.96 to 7.45 after 48 h. It was observed that as the TVB‐N and pH values of the pork varied, also, the colour of the starch‐anthocyanins films varied from pink/red/purple to green/yellow after 48 h. It was further noted that the film without anthocyanins presented no obvious colour change while the films with anthocyanins, their colour intensity improved with increase in anthocyanins concentration incorporated, suggesting that anthocyanins‐starch composite films can be used for meat freshness monitoring (Qin et al ., 2019). Other similar studies whereby the efficiency of pH‐responsive smart films was evaluated in real‐food applications such as fish (Sani et al ., 2021; Yan et al ., 2021; Bao et al ., 2022; Dong et al ., 2023), pork (Cao et al ., 2023), chicken (Ebrahimi et al ., 2022; Wang et al ., 2023), mushrooms (Liu et al ., 2022b), Lamb meat (Alizadeh‐sani et al ., 2021; Fathi et al ., 2022a) were conducted by various researchers.…”

Preparation and Application of Active Bionanocomposite Films Based on Sago Starch Reinforced with a Combination of TiO2 Nanoparticles and Penganum harmala Extract for Preserving Chicken Fillets

“…Chicken meat is one of the most widely consumed meats in the world because it is reasonably priced, low in fat, and a rich source of essential amino acids, minerals, and polyunsaturated fatty acids beneficial to human health [5,6]. The presence of these nutrients, along with high moisture and pH, has led to its spoilage so that the fats and proteins in this food product are easily oxidized, and various microorganisms can grow in it [7].…”