Abstract
Red pitaya peel (RPP) is a good source of polysaccharides, which can be used in the production of biodegradable material. Betacyanins in it possess antioxidant and pH-sensitive properties. However, RPP is commonly discarded during fruit processing. This study aimed to develop real-time intelligent film using RPP to evaluate pork freshness. Real-time intelligent films were developed with film-forming substrates (FFS) composed of 60-100% (w/w) RPP and 0-4% (v/w) glycerol in pH4.3 ~ 8.0. Rheology tests revealed that the FFS exhibited shear-thinning behavior. Fourier-transform infrared (FTIR) analysis showed that molecules in the RPP interacted with glycerol and formed hydrogen bonds. It showed that the film developed with FFS of 80% RPP and 2% (v/w) glycerol had strong molecular interaction, dense structure, and optimal tensile strength and elongation at break. Film with pH adjusted to 7.0 had greater sensitivity to ammonia than film that was prepared at an original pH of4.3, so this film was used to monitor freshness of pork. A visible change in the color of the film was observed during the spoiling process of pork, which correlated with the accumulated total volatile base nitrogen. Based on its sensitivity to ammonia, the film made of 80% (w/w) RPP and 2% (v/w) glycerol at pH7.0 was recommended for use in monitoring the freshness of protein-rich food. Our findings are of great significance for ensuring meat quality and safety and for reducing food waste. © 2022 Society of Chemical Industry.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.