SMART FILMS OF CARBOHYDRATE-BASED/SUNFLOWER WAX/PURPLE CHINESE CABBAGE ANTHOCYANINS: A BIOMARKER OF CHICKEN FRESHNESS

Abstract

Innovative pH-colorimetric sensor film was fabricated from agar and methylcellulose matrix (AM) with various concentrations of sunflower wax (SFW) (6%, 9%, 12%, and 15% w/w) combined with purple Chinese cabbage (CPC) anthocyanins for tracking chicken breast freshness. A bio-composition film AM/CPC with (hydrophobic) SFW exhibited significant color variations in acidic pH level of (2–6) and a slight shift in alkaline pH levels ranging from (7–12), as well as marked color change due to ammonia vapor. Microstructure analyses revealed that SFW was fixed effectively into the AM-CPC matrices. The incorporation of varying SFW concentrations enhanced the mechanical, thermal, antioxidant activity, reduced anthocyanin release and physical properties (mainly water vapor permeability), with the best performance at AM/CPC/9% SFW. Interestingly, SFW films demonstrated perfect defense opposing UV–vis and visible light. Finally, it was proved that the efficiency of the pH-colorimetric film as an indicator for evaluating the freshness of chicken breast