Food freshness monitoring using poly(vinyl alcohol) and anthocyanins doped zeolitic imidazolate framework-8 multilayer films with bacterial nanocellulose beneath as support

Oktay C., KAHYAOĞLU L. N., Moradi M.

Carbohydrate Polymers, cilt.319, 2023 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 319
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.carbpol.2023.121184
  • Dergi Adı: Carbohydrate Polymers
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Chimica, Compendex, EMBASE, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Bacterial cellulose, Food spoilage, Intelligent packaging, Layer-by-layer film, Zeolitic imidazolate framework-8
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Multilayer intelligent freshness labels based on bacterial nanocellulose (BNC), poly(vinyl alcohol) (PVA), and anthocyanins doped zeolitic imidazolate framework-8 (A-ZIF-8) nanocrystals were developed in this study. First, optical, structural, thermal, and surface characterizations of A-ZIF-8 nanocrystals were performed, and the successful incorporation of anthocyanins into ZIF-8 nanocrystals was demonstrated. Next, A-ZIF-8 was added into PVA, and multilayer films were fabricated by spin-coating PVA/A-ZIF-8 layers onto BNC. The effect of the number of deposition cycles on the barrier, mechanical, thermal, morphological, and colorimetric properties of multilayer labels was investigated. The ammonia sensing, mechanical, and barrier properties of the films were shown to be tuned by the number of the PVA/A-ZIF-8 layers on the BNC. Among the developed films, BNC-2PVA/A-ZIF-8 films with the best colorimetric sensitivity toward volatile ammonia were used to monitor the freshness of skinless chicken breasts. The changes in the ΔE and a* values of BNC-2PVA/A-ZIF-8 film demonstrated a good correlation with the microbial and TVB-N levels in samples over 10 days of storage at 4 °C.