Abstract
We prepared a pH-sensitive indicator film incorporating beetroot extract (BTE, 0, 1, 2, and 3%, w/w) encapsulated in pectin from watermelon peel (WMP) to monitor quality changes of chilled beef during storage. The results showed that a low BTE content (up to 2%) led to a reduction of oxygen permeability (OP) and water vapor permeability (WVP) and an improvement of mechanical properties. The light transmittance of WMP/BTE films decreased and the thermal stability improved with increasing BTE content. Therefore, a film containing 2% BTE (WMP/BTE2) exhibited the best performance. The release of BTE from the WMP film was controlled by diffusion. In addition to good color stability at natural conditions, the WMP/BTE2 film displayed a colorimetric response at a wide range (3–10) of pH values. The color of the WMP/BTE2 film changed from pink (day 0) to brown (day 8) which was associated with the spoilage of the chilled beef. The above results indicate that WMP/BTE2 has great potential in monitoring the quality of chilled beef.
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