Smart films fabricated from natural pigments for measurement of total volatile basic nitrogen (TVB-N) content of meat for freshness evaluation: A systematic review

Haroon Elrasheid Tahir; Sulafa B H Hashim; Gustav Komla Mahunu; Muhammad Arslan; Shi Jiyong; Abdalbasit Adam Mariod; Junjun Zhang; Hesham R El-Seedi; Xiaodong Zhai; Taha H Musa; Zou Xiaobo

doi:10.1016/j.foodchem.2022.133674

Smart films fabricated from natural pigments for measurement of total volatile basic nitrogen (TVB-N) content of meat for freshness evaluation: A systematic review

Food Chem. 2022 Dec 1:396:133674. doi: 10.1016/j.foodchem.2022.133674. Epub 2022 Jul 12.

Authors

Affiliations

¹ School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China. Electronic address: haroona28@yahoo.com.
² School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, P. O. Box 12702, Khartoum, Sudan.
³ Department of Food Science & Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana.
⁴ School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
⁵ Indigenous Knowledge and Heritage Center at Ghibaish College of Science & Technology in Ghibaish, Sudan; College of Sciences and Arts-Alkamil, University of Jeddah, Alkamil, P.O. Box 110, Saudi Arabia.
⁶ Pharmacognosy Group, Department of Pharmaceutical Biosciences, BMC, Uppsala University, Uppsala, Box 591, SE 751 24 Sweden; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China.
⁷ Biomedical Research Institute, Darfur College, Nyala, Sudan.
⁸ School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China. Electronic address: zou_xiaobo@163.com.

PMID: 35905557
DOI: 10.1016/j.foodchem.2022.133674

Abstract

Major databases were searched from January 2012 to August 2021 and 54 eligible studies were included in the meta-analysis to estimate the overall mean of total volatile basic nitrogen (TVB-N) in meat. The mean of TVB-N was 24.96 mg/100 g (95 % CI:23.10-26.82). The pooled estimate of naphthoquinone, curcumin, anthocyanins, alizarin and betalains were 25.98 mg/100 g (95 %CI:19.63-32.33), 30.03 mg/100 g (95 %CI: 24.15-35.91), 24.92 mg/100 g (95 %CI: 22.55-27.30), 23.37 mg/100 g (95 %CI:19.42-27.33) and 19.50 mg/100 g (95 %CI:17.87-21.12), respectively. Meanwhile, subgroups based on meat types showed that smart film was most used in aquatic products at 27.19 mg/100 g (95 %CI:24.97-29.42), followed by red meat at 19.69 mg/100 g (95 %CI:17.44-21.94). Furthermore, 4 °C was the most storage temperature used for testing the performance of smart films at 25.48 mg/100 g (95 %CI:23.05-27.90), followed by storage at 25 °C of 25.65 mg/100 g (95 %CI:22.17-29.13). Substantial heterogeneity was found across the eligible studies (I² = 99 %, p = 0.00). The results of the trim-and-fill method demonstrated publication bias was well controlled.

Keywords: Intelligent Food Packaging; Meat freshness; Meta-Analysis; Meta-regression; Smart Film; Total Volatile basic Nitrogen (TVB-N).

Publication types

Meta-Analysis
Review
Systematic Review

MeSH terms

Anthocyanins
Food Packaging / methods
Meat / analysis
Nitrogen* / analysis
Red Meat* / analysis

Substances

Anthocyanins
Nitrogen