Cellulose/Salep-based intelligent aerogel with red grape anthocyanins: Preparation, characterization and application in beef packaging

Abstract

The purpose of this study was to prepare a porous intelligent aerogel for food packaging applications, in particular for monitoring minced beef freshness, using cellulose extracted from grape stalk, Salep as a copolymer, and red grape anthocyanins as a pH-sensitive pigment. Aerogels based on cellulose 1% (w/v) and Salep 1% (w/v) at ratios of 1:3, 3:1, and 1:1 were prepared by lyophilization. Aerogel with high porosity, low density, and higher mean pore size was chosen for preparing intelligent colorimetric aerogel (ICA) with the addition of 0.44 mg/100 mL of anthocyanins. Based on the color parameters, the stability of ICA was satisfactory when exposed to both light and dark conditions, as well as when stored at either 4 or 25 °C. Additionally, X-ray diffraction and thermogravimetric analyses indicated that an amorphous aerogel was formed, with a thermal decomposition temperature of 320 °C. The color of the ICA changed from purple on the first and 3rd days of packaging to blue-gray on the 6th day. As the spoilage process continued, the color of the indicator became dark brown. Taken together, ICA showed a quick response to minced beef spoilage with the ability to differentiate between fresh and spoiled meat during storage at 4 °C.