Preparation of sugarcane bagasse nanocellulose hydrogel as a colourimetric freshness indicator for intelligent food packaging. (1st December 2020)

• Record Type: Journal Article
• Authors: Lu, Peng; Yang, Yang; Liu, Ren; Liu, Xin; Ma, Jinxia; Wu, Min; Wang, Shuangfei
• Is Part Of: Carbohydrate polymers. Volume 249(2020)
• Publication Date: 2020-12-01
• Subjects: Nanocellulose hydrogel -- Freshness indicator -- Intelligent packaging -- Chicken spoilage; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2020.116831
• Languages: English
• ISSNs: 0144-8617

Abstract

Graphical abstract: Highlights: A freshness indicator in hydrogel state was prepared from bagasse nanocellulose. The indicator displayed a quick color response to the spoilage of chicken. Changes in volatile components during spoilage was detected by electronic nose. Abstract: A sugarcane bagasse nanocellulose-based hydrogel was developed as a colourimetric freshness indicator for monitoring spoilage of chicken breast. Nanocellulose was prepared from sugarcane bagasse cellulose filaments by TEMPO-mediated oxidation, and then used to form a strong self-standing hydrogel matrix through Zn 2+ cross-linking. The hydrogel worked as a carrier for pH-responsive dyes (bromothymol blue/methyl red), which changed colour according to the freshness of the chicken sample. CO2 levels were found to increase with the spoilage of chicken, relative to rising levels of micro-organisms. The indicator hydrogel optical colour changed from green to red on the third day, as the log CFU/g passed the limit of acceptability for human consumption and emission of complicated volatiles. This new design of colourimetric freshness indicator made with a nanocellulose hydrogel has a quick response to chicken spoilage and is expected to facilitate the utilisation of bagasse nanocellulose as a value-added material in intelligent packaging.