Malaysian Journal of Analytical Sciences Vol 24 No 4 (2020): 558 - 569

 

 

 

 

REAL-TIME MONITORING OF FOOD FRESHNESS USING DELPHINIDIN-BASED VISUAL INDICATOR

 

(Pemantauan Kesegaran Masa Nyata Makanan dengan Menggunakan Indikator Visual Berasaskan Delphinidin)

 

Nurdiyana Husin¹*, Mohd. Zulkhairi Abdul Rahim², Mohd. Azizan Mohd. Noor¹, Ismail Fitry Mohammad Rashedi³, Nazatulshima Hassan²

 

¹Section of Bioengineering Technology

²Section of Technical Foundation

Universiti Kuala Lumpur Malaysian Institute of Chemical & Bioengineering Technology,

Lot 1988, Bandar Vendor, 78000 Alor Gajah, Malacca, Malaysia

³Faculty of Science and Food Technology,

Universiti Putra Malaysia, Serdang, 43400 Seri Kembangan, Selangor, Malaysia

 

*Corresponding author:  mohd.zulkhairi@unikl.edu.my

 

 

Received: 20 November 2019; Accepted: 18 June 2020; Published: 11 August 2020

 

 

Abstract

Nowadays, there is an increasing demand from consumers for better quality and hygienic food products, particularly for vulnerable foods that are easily infected by microorganisms. At present, consumers only depend on the expiry date, but this information does not always portray the real indication of the actual progress of food spoilage. The use of a colorimetric freshness indicator can provide direct and real-time visual quality information, but most of the previous works focused on synthetic colours. In this project, a natural colour (anthocyanin-delphinidin derivative) from Clitoria ternatea (butterfly pea) flower was extracted using an ultrasonic processor, followed by immobilisation on indicator strips, and finally applied as a freshness indicator for the qualitative detection of beef freshness. The extracted colour changed obviously at different pH values, from dark blue (pH 5.93) to green (pH 8) and yellow at pH 12. The delphinidin-based visual indicator was also able to detect the spoilage of beef at hour 18 (pH 6.76 ± 0.29 and point of rejection at 25.67 ΔE*) at room temperature (25 ± 1 °C) and on day 6 (pH 6.71 ± 0.05 and point of rejection at 27.09 ΔE*) in chiller storage (4 ± 1 °C). The tested visual indicators at room and chiller temperature responded to the changes of pH as volatile compounds were gradually produced from the spoiled product. The colour of the indicators subsequently changed from dark blue to green and was easily visible to the naked eye. This study provides a foundation for developing a new visual indicator for monitoring real-time beef freshness and may also be used for intelligent packaging.

 

Keywords:  beef freshness, butterfly pea, visual indicator, intelligent packaging

 

Abstrak

Kebelakangan ini, keinginan pengguna terhadap produk makanan yang bersih dan berkualiti semakin meningkat, terutama bagi produk makanan yang mudah dijangkiti mikroorganisma. Sehingga kini, pengguna hanya bergantung kepada tarikh luput untuk menentukan kualiti produk makanan, yang mana ia tidak menggambarkan keadaan sebenar makanan tersebut. Penggunaan indikator visual kesegaran berdasarkan warna akan membolehkan kesegaran makanan dapat dikenal pasti secara terus, akan tetapi kebanyakan kajian tersebut adalah lebih kepada menggunakan bahan pewarna sintetik. Dalam kajian ini, pewarna natural diekstrak daripada bunga telang dengan menggunakan kaedah ultrasonik, diserap ke atas kertas indikator, dan akhir sekali digunakan sebagai pengukur kesegaran bagi mengukur tahap kesegaran daging. Hasil kajian menunjukkan berlaku perubahan warna yang ketara pada pH yang berbeza; bermula daripada warna biru gelap pada pH 5.93 dan bertukar kepada warna hijau pada pH 8–9 dan berubah ke warna kuning pada pH 12. Pada suhu bilik (25 ± 1 °C), indikator visual berjaya mengesan kerosakan daging pada jam ke 18, pada pH 6.76 ± 0.29 dan titik penolakan pada 25.67 ΔE*. Manakala pada suhu penyejuk (4 ± 1 °C), kerosakan daging dapat dikesan pada hari ke 6, pada pH 6.71 ± 0.05 dan pada titik penolakan 27.09 ΔE*. Indikator visual yang diuji pada suhu bilik dan penyejuk telah menunjukkan tindak balas terhadap perubahan pH yang disebabkan oleh gas yang terhasil daripada daging yang rosak. Warna indikator visual kemudiannya telah bertukar daripada biru gelap ke hijau dan ia mudah dilihat dengan mata kasar. Kajian ini menyediakan asas kepada pembangunan indikator visual bagi mengukur kesegaran daging secara terus dan boleh juga digunakan untuk kegunaan pembungkusan pintar.

 

Kata kunci:  kesegaran daging, bunga telang, visual indikator, pembungkusan pintar

 

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