Evaluation of intelligent aerogel indicators composed of red cabbage extract and pectin for monitoring chicken meat freshness.
- 1Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
Abstract
Intelligent aerogel indicators containing 10, 15, and 20% (w/v) pectin and red cabbage extract (RCE) were developed via sol-gel and freeze-drying techniques. Increasing pectin concentration significantly decreased porosity and moisture absorption capacity, while increasing bulk density and textural properties. FT-IR and XRD analyses confirmed hydrogen bonding between RCE and pectin and enhanced crystallinity in RCE-loaded aerogels. Variations in the anthocyanin-pectin ratio significantly influenced the colorimetric response and total color difference (ΔE) ΔE thresholds of RCE-loaded pectin aerogels, effectively monitoring changes in chicken meat freshness during 12 days of storage at 4 °C. ΔE in the RCE-loaded aerogels containing 10% pectin showed strong correlations with total viable count (TVC) and total volatile basic nitrogen (TVB-N) of chicken meat, which remained significant after controlling for storage time (p < 0.05). The high ΔE cut-off (25.8) and pronounced color response of the 10% pectin aerogels highlighted their potential for real-time freshness monitoring.
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BibTeX
@article{shirkhani2026evaluation,
title = {{Evaluation of intelligent aerogel indicators composed of red cabbage extract and pectin for monitoring chicken meat freshness.}},
author = {Hadis Shirkhani and Aryou Emamifar and Nafiseh Davati},
journal = {Food chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104615},
url = {https://europepmc.org/article/MED/42927152},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Evaluation of intelligent aerogel indicators composed of red cabbage extract and pectin for monitoring chicken meat freshness.
AU - Hadis Shirkhani
AU - Aryou Emamifar
AU - Nafiseh Davati
PY - 2026
DA - 2026/10/12
JO - Food chemistry: X
DO - 10.1016/j.fochx.2026.104615
UR - https://europepmc.org/article/MED/42927152
AB - Intelligent aerogel indicators containing 10, 15, and 20% (w/v) pectin and red cabbage extract (RCE) were developed via sol-gel and freeze-drying techniques. Increasing pectin concentration significantly decreased porosity and moisture absorption capacity, while increasing bulk density and textural properties. FT-IR and XRD analyses confirmed hydrogen bonding between RCE and pectin and enhanced crystallinity in RCE-loaded aerogels. Variations in the anthocyanin-pectin ratio significantly influenced the colorimetric response and total color difference (ΔE) ΔE thresholds of RCE-loaded pectin aerogels, effectively monitoring changes in chicken meat freshness during 12 days of storage at 4 °C. ΔE in the RCE-loaded aerogels containing 10% pectin showed strong correlations with total viable count (TVC) and total volatile basic nitrogen (TVB-N) of chicken meat, which remained significant after controlling for storage time (p < 0.05). The high ΔE cut-off (25.8) and pronounced color response of the 10% pectin aerogels highlighted their potential for real-time freshness monitoring.
SN - 2590-1575
ER -