Real-time monitoring of pork freshness using polyvinyl alcohol/modified agar multilayer gas-sensitive labels

Puli Hu; Hongzhi Liang; Beier Kong; Jinjiang Lv; Aori Qileng; Hongshuai Zhu; Yingju Liu

doi:10.1016/j.foodchem.2024.139245

Real-time monitoring of pork freshness using polyvinyl alcohol/modified agar multilayer gas-sensitive labels

Food Chem. 2024 Aug 15:449:139245. doi: 10.1016/j.foodchem.2024.139245. Epub 2024 Apr 3.

Authors

Puli Hu¹, Hongzhi Liang², Beier Kong¹, Jinjiang Lv¹, Aori Qileng², Hongshuai Zhu³, Yingju Liu⁴

Affiliations

¹ Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China.
² Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China; The Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
³ College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450003, China. Electronic address: zhuhongshuai2021@henau.edu.cn.
⁴ Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China; The Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China. Electronic address: yingjuliu@scau.edu.cn.

PMID: 38583402
DOI: 10.1016/j.foodchem.2024.139245

Abstract

Accurate consumer perception of food packages should provide real-time feedback on any changes inside food packaging. Hence, a new multilayer gas-sensitive label (POA-12) was prepared using a layer-by-layer pouring method for simple, visual, and real-time detection of pork's freshness, while the front side was developed by immobilizing red carbon dots and fluorescein isothiocyanate in POA as indicator for volatile nitrogen, and the back side was created using bromothymol blue in POA as pH indicator. The swelling index of the multilayer gas-sensitive labels reduced from 159.19% to 148.36%, and the tensile strength increased from 25.52 MPa to 42.61 MPa. In addition, the POA-12 multilayer label showed a red-to-yellow fluorescence change as TVB-N increased from 6.84 to 31.4 and a yellow-brown-to-blue-green color change as pH increased from 5.74 to 7.24 when detecting pork samples. Thus, it provides dual-indicator monitoring that improves the accuracy and reliability of assessing the freshness of high-protein products.

Keywords: Dual indication; Fluorescence; Pork quality; TVB-N; pH indicator.

Publication types

Evaluation Study

MeSH terms

Agar* / chemistry
Animals
Color
Food Labeling
Food Packaging* / instrumentation
Gases / analysis
Gases / chemistry
Hydrogen-Ion Concentration
Meat / analysis
Pork Meat / analysis
Swine

Substances

Agar
Gases