Monitoring Meat Freshness with Intelligent Colorimetric Labels Containing Red Cabbage Anthocyanins Copigmented with Gelatin and Gallic Acid

Abstract

Polyvinyl alcohol (PVA)-based pH-responsive color indicators were developed using red cabbage anthocyanin (Anth) copigmented with gelatin and gallic acid (GA). The indicator prepared with gelatin and GA (GA/gelatin/Anth/PVA) was highly resistant to light exposure. GA/gelatin/Anth/PVA exhibited distinct color changes in pH 2–11 buffer solutions and stable color indication in acidic and neutral solid systems (pH 2 and 7) at 97% relative humidity. GA/gelatin/Anth/PVA exhibited the highest sensitivity to dimethylamine, followed by ammonia and trimethylamine. The addition of gelatin and GA facilitated hydrogen bonding, which enhanced thermal stability and water solubility without compromising tensile properties. A color change from purple to blue signaled spoilage when total volatile basic nitrogen values for beef and squid reached 21.0 and 37.8 mg/100 g, respectively. The GA/gelatin/Anth/PVA indicator shows potential for indicating the freshness of raw beef.

Keywords

• beef
• copigmentation
• freshness indicator
• pH
• squid
• total volatile basic nitrogen