Eggshell membrane as a novel and green platform for the preparation of highly efficient and reversible curcumin-based colorimetric sensor for the monitoring of chicken freshness
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View abstract on PubMed
Summary
This summary is machine-generated.A novel colorimetric sensor, E-Cot, fabricated from eggshell membrane and curcumin, offers a green and cost-effective method for detecting chicken spoilage. This reusable sensor provides a clear visual indicator of freshness, making food safety more accessible.
Area Of Science
- Biomaterials Science
- Food Science
- Sensor Technology
Background
- Developing effective and sustainable methods for monitoring food freshness is crucial for public health and reducing food waste.
- Traditional methods for detecting food spoilage can be time-consuming, expensive, or require specialized equipment.
- Eggshell membrane (ESM) presents a promising, underutilized biomass for creating novel functional materials.
Purpose Of The Study
- To develop a novel, paper-like colorimetric sensor (E-Cot) for real-time monitoring of chicken spoilage.
- To utilize eggshell membrane (ESM) as a sustainable platform and curcumin (CUR) as a visual indicator.
- To evaluate the sensor's performance, including color change, barrier properties, reusability, and antibacterial activity.
Main Methods
- Fabrication of the E-Cot sensor by coating ESM with green ethanolic curcumin extract.
- Real-time monitoring of chicken freshness by observing color changes in the E-Cot.
- Assessment of color difference (ΔE) using naked-eye observation over several days.
- Evaluation of E-Cot's properties: barrier, hydrophobicity (water contact angle), antibacterial activity, and reusability via pH change.
Main Results
- The E-Cot sensor demonstrated a distinct color change from yellow to red, indicating chicken spoilage.
- Significant changes in total color difference (ΔE) were observed, detectable by the naked eye, correlating with freshness over four days.
- The sensor exhibited good barrier properties, hydrophobicity (WCA of 101.21° ± 8.39°), and antibacterial activity.
- The E-Cot sensor proved to be reversible with pH changes, allowing for reuse.
Conclusions
- The developed E-Cot sensor is an efficient, cost-effective, and biodegradable tool for real-time chicken freshness monitoring.
- Its green preparation, reusability, and visual detection capabilities make it an attractive alternative to conventional spoilage detection methods.
- The E-Cot sensor holds potential for enhancing food safety and sustainability in the food industry.
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