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

Date

2023-11-01

Author

Oktay, Cansu
Kahyaoğlu, Leyla Nesrin
Moradi, Mehran

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

55
views

0
downloads

Cite This

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.

Subject Keywords

Bacterial cellulose, Food spoilage, Intelligent packaging, Layer-by-layer film, Zeolitic imidazolate framework-8

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85165171769&origin=inward
https://hdl.handle.net/11511/104977

Collections

Department of Food Engineering, Article