pH-Sensitive Film Based on Gelatin and Anthocyanin Extracts Incorporated with Gamma Irradiation for Real-Time Monitoring of Beef Freshness

Abstract

Anthocyanins extracted from butterfly pea flowers are commonly used in pH indicator films to assess beef freshness. These pH-sensitive compounds serve as a key ingredient in the formulation of such films. When combined with gelatin, the anthocyanins create a biodegradable, non-toxic polymer film suitable for meat applications. To enhance the film's properties, gamma irradiation is used to modify the molecular structure of the gelatin, improving its flexibility, strength, and ensuring sanitation. Ionizing radiation doses ranging from 0.5 to 10 kGy are applied during this process. The film's characteristics are then assessed using various techniques, such as TGA, SEM, FTIR, Zetasizer, and others. Moreover, the inclusion of anthocyanins causes the composite film’s color to shift from purple to green as the degree of meat spoilage increases, demonstrating the film's effectiveness as an indicator of meat quality. Therefore, the gelatin/anthocyanin film irradiated with 1 kGy gamma rays can serve as a real-time indicator for monitoring beef freshness.

Keywords: Gelatin, Anthocyanin, Gamma irradiation, pH-sensitive film, Beef freshness monitoring