Fabrication of pH-Sensitive Bacterial Cellulose Films by Acetic Acid Fermentation of Anthocyanin-Rich Roselle (Hibiscus sabdariffa L.) Extracts for Real-Time Monitoring of Chicken Meat Spoilage.
| Title: | Fabrication of pH-Sensitive Bacterial Cellulose Films by Acetic Acid Fermentation of Anthocyanin-Rich Roselle (Hibiscus sabdariffa L.) Extracts for Real-Time Monitoring of Chicken Meat Spoilage. |
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| Authors: | Nguyen TV; Faculty of Applied Science and Technology (FAST), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam.; Nguyen DT; Faculty of Applied Science and Technology (FAST), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam.; VINACROP Company Limited, Ho Chi Minh City, Vietnam.; Tran TTV; Faculty of Applied Science and Technology (FAST), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam.; Cao AK; Faculty of Applied Science and Technology (FAST), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam.; VINACROP Company Limited, Ho Chi Minh City, Vietnam.; Luong-Nguyen PN; Faculty of Applied Science and Technology (FAST), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam.; Lam ND; Faculty of Applied Science and Technology (FAST), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam.; Ly TK; Center of Analytical Services, Experimentation and Standards, Metrology, Quality, HCM city (CASE-SMQ), Ho Chi Minh City, Vietnam.; Do AD; CIRTech Institute, HUTECH University, Ho Chi Minh City, Vietnam.; Nguyen QD; Faculty of Applied Science and Technology (FAST), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam. |
| Source: | Journal of food science [J Food Sci] 2026 Apr; Vol. 91 (4), pp. e71030. |
| Publication Type: | Journal Article |
| Language: | English |
| Journal Info: | Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE |
| Imprint Name(s): | Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists; Original Publication: Champaign, Ill. Institute of Food Technologists |
| MeSH Terms: | Hibiscus*/chemistry ; Anthocyanins*/chemistry ; Anthocyanins*/metabolism ; Cellulose*/chemistry ; Food Packaging*/methods ; Food Packaging*/instrumentation ; Meat*/analysis ; Meat*/microbiology ; Plant Extracts*/chemistry ; Acetobacteraceae*/metabolism; Acetic Acid/chemistry ; Animals ; Fermentation ; Hydrogen-Ion Concentration ; Chickens ; Color |
| Abstract: | This study developed pH-sensitive bacterial cellulose (BC) films incorporated with anthocyanins from roselle (Hibiscus sabdariffa L.) extract as a sustainable and facile approach for real-time monitoring of chicken meat freshness. The films were fabricated through a one-step fermentation process using Komagataeibacter saccharivorans in anthocyanin-rich roselle extract (ARRE) at two concentrations: undiluted (ACN_1) and two-fold diluted (ACN_2), enabling simultaneous cellulose biosynthesis and pigment incorporation without additional processing steps. SEM analysis revealed that both films retained the characteristic three-dimensional nanofibrous network of BC, with bacterial cells embedded on the surface due to the absence of alkaline purification to preserve pH-sensitive pigments. FTIR and XRD analyses confirmed the preservation of cellulose chemical structure and crystalline form after anthocyanin incorporation. TGA-DSC analysis demonstrated enhanced thermal stability in anthocyanin-containing films due to the antioxidant properties of phenolic compounds. When applied as freshness indicators for chicken meat stored at 4°C, both ACN_1 and ACN_2 films exhibited distinct color transitions from red to dark purple-blue, corresponding to the progressive increase in total volatile basic nitrogen and total plate count resulting from microbial protein degradation. Notably, ACN_2 demonstrated comparable indicator effectiveness to ACN_1 despite containing half the anthocyanin concentration, suggesting that lower pigment levels are sufficient for reliable freshness detection. This finding enhances the economic feasibility and sustainability of the developed indicator films by reducing raw material requirements while maintaining functional performance, demonstrating their promising potential as cost-effective intelligent active packaging materials for the meat industry. PRACTICAL APPLICATIONS: The anthocyanin-incorporated bacterial cellulose films developed in this study can be used as color-changing freshness labels for meat packaging. These labels naturally change from red to bluish-purple when meat begins to spoil, allowing consumers to visually assess product freshness without opening the package. This simple, eco-friendly indicator could help reduce food waste and improve food safety in the meat industry.; (© 2026 Institute of Food Technologists.) |
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| Substance Nomenclature: | 0 (Anthocyanins); 9004-34-6 (Cellulose); 0 (Plant Extracts); Q40Q9N063P (Acetic Acid) |
| Entry Date(s): | Date Created: 20260327 Date Completed: 20260327 Latest Revision: 20260327 |
| Update Code: | 20260328 |
| DOI: | 10.1111/1750-3841.71030 |
| PMID: | 41891571 |
| Database: | MEDLINE |
Journal Article