article · Journal of Agricultural and Food Chemistry
Researchers have developed a colour-changing indicator film to monitor the freshness of beef during storage. The material incorporates alizarin, a plant-derived dye, grafted into the pores of a metal-organic framework known as ZIF-8 using physical adsorption and hydrogen bonding. This combination improves the dye's stability against heat and light compared to its unmodified form. The resulting nanoparticles change colour noticeably across different pH levels. To produce a practical sensor, the particles were integrated into a polymer blend of poly(vinyl alcohol) and sodium alginate. The resulting film showed enhanced stability under visible and ultraviolet light, alongside improved water resistance. When tested during beef storage, the film's colour shifts correlated strongly with total volatile basic nitrogen levels, providing a clear visual early warning system for meat spoilage.
Monitoring meat freshness accurately is critical for reducing food waste and preventing foodborne illness. Traditional quality checks often rely on expensive laboratory analysis or destructive sampling. This research demonstrates a non-destructive, visual indicator that reacts to spoilage compounds in real time, offering a straightforward way to confirm food safety directly through the packaging.
The technology is aimed at intelligent food packaging, with potential users including meat processors, distributors, and food retailers seeking non-invasive freshness monitoring. Having been synthesised and tested on stored beef in a laboratory setting, the material is at an applied research stage. Transitioning towards commercial use would require evaluation on commercial packaging lines and under variable retail storage environments.
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In this study, we devised a photothermally stable phytochemical dye by leveraging alizarin in conjunction with the metal-organic framework ZIF-8 (AL@ZIF-8). The approach involved grafting alizarin into the microporous structure of ZIF-8 through physical adsorption and hydrogen-bonding interactions. AL@ZIF-8 significantly enhanced the photostability and thermostability of alizarin. The nanoparticles demonstrate substantial color changes in various pH environments, showcasing their potential for meat freshness monitoring. Furthermore, we introduced an intelligent film utilizing poly(vinyl alcohol)-sodium alginate-AL@ZIF-8 (PA-SA-ZA) for detecting beef freshness. The sensor exhibited a superior water contact angle (52.34°) compared to the alizarin indicator. The color stability of the film was significantly enhanced under visible and UV light (Δ<i>E</i> < 5). During beef storage, the film displayed significant color fluctuations correlating with TVB-N (<i>R</i><sup>2</sup>=0.9067), providing precise early warning signals for assessing beef freshness.
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DOI: 10.1021/acs.jafc.4c02227
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