Scholarlink

<p>Food preservatives have long been used to prevent spoilage due to microbial activity. Detecting spoilage without opening packaging is increasingly important. Smart packaging, a third-generation innovation, was developed to improve spoilage detection. A smart label was created using encapsulated polymer/bromothymol blue and analyzed using Attenuated Fourier Transform Infrared (ATR-FTIR) spectroscopy. In acidic and basic media, significant shifts in the -OH group on the benzene ring were observed (840 to 813&#xa0;cm<sup>− 1</sup>). Ultraviolet-visible (UV-Vis) spectroscopy showed shifts in maximum absorption at 610 and 411&#xa0;nm, depending on pH. The label’s topography was studied with a polarized optical microscope (POM), and dynamic light scattering (DLS) revealed nano-encapsulation particle sizes of 63–84&#xa0;nm with a unimodal distribution. Additionally, a strong positive correlation (<i>P</i> &lt; 0.5) was found between aerobic plate count and pH (0.82), demonstrating a connection between microbial activity and food quality. Bromothymol blue capsules (BC) effectively visualized pH changes, confirming their potential as indicators for food spoilage. Sensory evaluation of BC indicates its suitability as a safe and effective intelligent label for monitoring chilled chicken fillets.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Smart packaging materials based nanoencapsulated bromothymol as monitoring sensors for spoilage of chilled fillet

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年6月25日

查看全文
  • Saber Ibrahim,
  • Hager Fahmy,
  • Khaled Elkhawas,
  • Ahmad Labeeb

摘要

Food preservatives have long been used to prevent spoilage due to microbial activity. Detecting spoilage without opening packaging is increasingly important. Smart packaging, a third-generation innovation, was developed to improve spoilage detection. A smart label was created using encapsulated polymer/bromothymol blue and analyzed using Attenuated Fourier Transform Infrared (ATR-FTIR) spectroscopy. In acidic and basic media, significant shifts in the -OH group on the benzene ring were observed (840 to 813 cm− 1). Ultraviolet-visible (UV-Vis) spectroscopy showed shifts in maximum absorption at 610 and 411 nm, depending on pH. The label’s topography was studied with a polarized optical microscope (POM), and dynamic light scattering (DLS) revealed nano-encapsulation particle sizes of 63–84 nm with a unimodal distribution. Additionally, a strong positive correlation (P < 0.5) was found between aerobic plate count and pH (0.82), demonstrating a connection between microbial activity and food quality. Bromothymol blue capsules (BC) effectively visualized pH changes, confirming their potential as indicators for food spoilage. Sensory evaluation of BC indicates its suitability as a safe and effective intelligent label for monitoring chilled chicken fillets.