Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package


International Journal of Biological Macromolecules, vol.170, pp.437-446, 2021 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 170
  • Publication Date: 2021
  • Doi Number: 10.1016/j.ijbiomac.2020.12.160
  • Title of Journal : International Journal of Biological Macromolecules
  • Page Numbers: pp.437-446
  • Keywords: Curcumin, Nano fiber film, Smart packaging, Electrospinning, Halochromic


© 2020 Elsevier B.V.Intelligent packaging is important to get information about real time quality of foods. The objective of this study was to develop an electrospun nanofiber halochromic pH sensor film using curcumin, chitosan (CS) and polyethylene oxide (PEO) to monitor chicken freshness. Conductivity and rheological behavior of CS/PEO/curcumin solutions were measured to understand the effect of solution properties on the morphology of the fibers. The morphological characteristics of nanofiber films were investigated by Field Emission Scanning Electron Microscopy (FESEM). Average diameter of the fibers was found to be between 283 ± 27 nm and 338 ± 35 nm. It was concluded that increasing CS amount in nanofibers decreased the diameter of the fibers. Thermal analysis and water vapor permeability features of the pH sensor were also examined. Color changes of curcumin loaded CS/PEO nanofiber film was evaluated on chicken breast package at 4 °C. The color of nanofiber film changed from bright yellow to reddish color which provided an opportunity to detect color changes by even the naked eyes of the untrained consumer. As a quality indicator, surface pH changes of the chicken breast and TVB-N (total volatile basic nitrogen) were measured. At the end of the day 5, pH value of 6.53 ±0.08 and TVB-N concentration of 23.45 ±3.35 mg/100 g indicated that food was at the edge of the acceptance level. As a result, curcumin loaded nanofiber satisfied the expectation and gave an opportunity to visualize real time monitoring of chicken spoilage.