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<p>In this study, cold-pressed elderberry mother juice (CPEMJ) at concentrations of 10% and 30% (v/v) was incorporated into a pectin polymer matrix to produce pH-sensitive indicator films. FTIR analysis and SEM images revealed that pectin and CPEMJ had good compatibility, while thermal properties of the films were enhanced with increasing CPEMJ content. L*, a* and b* values of the films were evaluated using an innovative approach based on reflectance measurements. The initial color response was detected after 24&#xa0;h, while pronounced color changes of the P-10% CPEMJ and P-30% CPEMJ films were observed on the third and fourth day of meat freshness monitoring at 26&#xa0;°C, respectively. The color response of the films correlated with the concentration of ammonia generated during meat storage, which was measured using membrane inlet mass spectrometry technique. At 4&#xa0;°C, a longer exposure time was required to trigger the color response; however, the P-10% CPEMJ film again exhibited higher sensitivity. Overall, pH-sensitive films based on pectin and CPEMJ show potential as on-package labels for monitoring meat freshness by indicating the exposure of meat to temperatures exceeding recommended storage conditions.</p>

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Pectin-based pH-sensitive films incorporating cold-pressed elderberry juice for chicken freshness monitoring

  • 期刊论文

  • 发表日期：

    2026年1月9日

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  • Marija Kostić,
  • Nejra Omerović,
  • Daria Ilić,
  • Boris Brkić,
  • Vladan Filipović,
  • Milena Terzić,
  • Jelena Bajac,
  • Branimir Bajac

摘要

In this study, cold-pressed elderberry mother juice (CPEMJ) at concentrations of 10% and 30% (v/v) was incorporated into a pectin polymer matrix to produce pH-sensitive indicator films. FTIR analysis and SEM images revealed that pectin and CPEMJ had good compatibility, while thermal properties of the films were enhanced with increasing CPEMJ content. L*, a* and b* values of the films were evaluated using an innovative approach based on reflectance measurements. The initial color response was detected after 24 h, while pronounced color changes of the P-10% CPEMJ and P-30% CPEMJ films were observed on the third and fourth day of meat freshness monitoring at 26 °C, respectively. The color response of the films correlated with the concentration of ammonia generated during meat storage, which was measured using membrane inlet mass spectrometry technique. At 4 °C, a longer exposure time was required to trigger the color response; however, the P-10% CPEMJ film again exhibited higher sensitivity. Overall, pH-sensitive films based on pectin and CPEMJ show potential as on-package labels for monitoring meat freshness by indicating the exposure of meat to temperatures exceeding recommended storage conditions.