Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts

Abstract

A pH-sensitive intelligent indicator film was developed and used for monitoring dynamic changes in chicken freshness at 4 °C and 25 °C by immobilizing 0.2 %–1.0 % purple sweet potato peel extracts (PPE) with sodium alginate (SA). The films presented a wide range of colors from red-pink to green-yellow at 2–13, and the films with less PPE were more sensitive to ammonia. The color of films with 0.6 % PPE changed from pink to blue when used in monitoring chicken freshness at 4 °C (5 d) and 25 °C (60 h), which corresponded to changes in total volatile base nitrogen from 5.35 (5.35) mg/100 g to 16.2 (19.9) mg/100 g. Scanning electron microscopy and X-ray diffraction revealed that PPE improved the compactness and crystallinity of SA films, while Fourier transform infrared spectroscopy revealed hydrogen bonds between SA and PPE. Compared to SA films, the water vapor and light barrier abilities of films with 0.6 % were significantly improved (P < 0.05), there was no significant effect on tensile strength (P > 0.05), and the elongation of 0.6 % PPE films (P < 0.05) was decreased. Thus, PPE can serve as an excellent indicator of intelligent films for monitoring the freshness of meat products.