Films Sensor Containing Extracted Natural Dyes for Monitoring Freeze-Thawing of Frozen Chicken

Abstract

Films sensors include natural sensitive dyes and enzymes were used to create freezing-thawing sensitive films. Gliadin/glycerol, as well as anthocyanin, chlorophyll, and beta-carotene, were used to make the films. This type of biosensor is an efficient way to deal with the problem of freeze-thawing meat and provides a low-cost, colorimetric indicator for raising consumer awareness about freeze-thawed chicken. As a result of response enzymes, Glucose oxidase, and alpha-amylase have an impact on intensifying pigments films and reacting to freezing-thawing meat, the naked eye is capable of distinguishing between the colors of films, which changed from red, yellow, and green to faint colors. Sensing films’ color stability was tested, and the results demonstrated that the films were extremely stable and could be kept for longer than three weeks. Finally, real samples could be used to monitor misuse of utilizing storage temperature for chicken meat by using freeze-thawing sensitive colorimetric films. The best concentrations of GOX enzyme are 0.9%(activity270U/0.09g), 0.9%(117U/0.09g) of α-Amylase, and 5% of natural extracted pigments for preparing freezing-thawing sensitive films were of enzymes and, while the best concentration1:0.1 of Gliadin/glycerol composition films. The results of the colorimetric enzymatic system produced with different concentrations of enzymes and exposed to 8 and 35°C revealed that the same concentration of enzymes results in varying stability times when exposed to different temperature conditions, pH levels, and moisture.