Application of bacterial nanocellulose decorated with zeolitic imidazolate framework (ZIF-L) as a platform for food freshness monitoring

• Published in: International journal of biological macromolecules 2022-12, Vol.223 (Pt A), p.713-721
• Main Authors: Molaei, Rahim, Moradi, Mehran, Kahyaoğlu, Leyla Nesrin, Forough, Mehrdad
• Format: Article
• Language: English
• Subjects: Animals; Anthocyanins - chemistry; Bacterial cellulose; Cattle; Food Packaging - methods; Freshness indicator; Hydrogen-Ion Concentration; Meat; Seafood; Smart packaging; Water; Zeolites - chemistry; ZIF-L
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2022.11.051

Recently, the food freshness indicator (FFI) has garnered great interest from consumers and food producers. A novel FFI based on bacterial nanocellulose (BNC)/zeolitic imidazolate framework-L (ZIF-L) and grape anthocyanins was developed and characterized using field emission scanning electron microscopy, Fourier-transform infrared, X-ray diffraction, water contact angle, and BET techniques. The results confirmed that the BNC fibrils were decorated by in situ growth of ZIF-L, with a 3D flower-shaped structure and randomly multiple sharp-edged petals, and hydroxyl and oxygenated heterocycle aromatic ring functional groups on its surface. The reversibility, color stability performance, and moisture sorption of FFI were studied and its applicability in a two-layer arrangement as a visual freshness monitoring of shrimp and minced beef was evaluated. The FFI was able to distinguish (ΔE > 5) the fresh, medium fresh, and spoiled minced meat and shrimp visually during 10 and 4 days of storage at 4 °C, respectively. Also, monitoring of food chemical and microbiological parameters approved the correlation of food spoilage with the color parameters of FFI. These results confirmed the function of ZIF-L in the fabrication of highly pH-sensitive food intelligent packaging material. •Zeolitic imidazolate framework-L (ZIF-L) was synthesized.•ZIF-L was used for the development of freshness indicator.•ZIF-L and grape anthocyanins were successfully embedded in the bacterial nanocellulose membrane.•The freshness indicator distinctly differentiated shrimp and minced beef freshness/spoilage steps.