Novel color stability and colorimetry-enhanced intelligent CO2 indicators by metal complexation of anthocyanins for monitoring chicken freshness

Inyoung Choi, Hyelin Choi, Jung Soo Lee, Jaejoon Han

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

This study aims to improve the color stability of anthocyanins and develop a CO2-sensitive indicator based on black goji anthocyanin (BGA) extract. Although the BGA extracts showed distinct color changes, such as red–purple–blue, their intrinsic color diminished after 24 h. A metal complexation method was used for the high color stability of BGA. BGA extracts were chelated with various concentrations of Al3+ [0 – 20% (w/w)]. It showed high color stability and strong intensity in a dose-dependent manner. A CO2-sensitive indicator sachet was developed using hydroxypropyl methylcellulose hydrogel, based on 5% (w/w) Al3+-BGA complexes. The indicator was applied to the chicken breast and detected its spoilage after 3 days with its changing color to greyish blue, due to the microbial growth to 7.00 log CFU/g. These results demonstrated the possibility of chelated anthocyanin complexes as indicating dyes and the ability to monitor the food quality changes through noticeable color changes.

Original languageEnglish
Article number134534
JournalFood Chemistry
Volume404
DOIs
Publication statusPublished - 2023 Mar 15

Keywords

  • Anthocyanin
  • Black goji berry
  • CO indicator
  • Chelation efficiency
  • Color stability
  • Metal complexation

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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