The Use of Novel Colorimetric Films to Monitor the Freshness of Pork, Utilizing Konjac Glucomannan With Curcumin/Alizarin

• Published in: Journal of food protection Vol. 87; no. 10; p. 100339
• Main Authors: Zhang, Duoduo, Shu, Qin, Liu, Yongfeng
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.10.2024; Elsevier
• Subjects: Alizarin; Curcumin; Freshness; Konjac glucomannan; Pork; Konjac glucomannan; Freshness; Curcumin; Alizarin; Pork
• ISSN: 0362-028X; 1944-9097; 1944-9097
• DOI: 10.1016/j.jfp.2024.100339

•The more obvious the crystal structure of the high CUR content film.•The higher hydrophobicity and sensitivity to ammonia in the high ALI content film.•Color change in films containing two indicators are easily detected by the naked eye.•KG-2A2C films, KG-1C3A films showed the most significant color change during pork deterioration. In this study, different proportions of curcumin (CUR) and alizarin (ALI) were added to konjac glucomannan (KG)/ polyvinyl alcohol (PVA) to prepare an active intelligent packaging film and evaluate its potential to indicate pork freshness. The mixed indicator had a richer color hierarchy in the buffer solution with pH = 2–12. The surface of the KG-2C2A and KG-1C3A films is smoother and has fewer cross-section faults. With the increase of CUR content in the film, the crystal structure becomes more prominent, leading to poor compatibility with KG. The WAC of KG-3C1A and KG-1C3A films was significantly higher than that of the other groups, and they had better hydrophobicity. With the increase of CUR content in the films, the thermal stability of the films was enhanced, and the KG-C films showed the highest thermal stability. Among them, the KG-2A2C and KG-1C3A films showed the most significant color change during pork spoiling and could be used to monitor the freshness of pork. As a pH colorimetric indicator, CUR and ALI-coated KG films might be of great potential in fresh meat monitoring.