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| Gellan Gum/Gelatin Composite Film Based on the Copigmentation Effect of Ferulic Acid on Anthocyanins for Freshness Monitoring of Chicken Meat |
| WANG Yatong, HOU Jiaxin, ZHOU Xi, FENG Xianchao, ZHENG Jianmei |
| College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China |
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Abstract To enhance the sensitivity of anthocyanin-based films for monitoring chicken freshness, an FA-BWA complex was prepared based on the copigmentation effect of ferulic acid (FA) on black wolfberry anthocyanins (BWA), and its pH responsiveness was determined. Using gelatin and gellan gum (GG) as substrates, GG-FA-BWA films were fabricated, characterized for their microstructure, intermolecular interactions and mechanical properties, and finally applied to monitor chicken freshness. Results showed that BWA solution, FA-BWA solution, GG-BWA film, and three GG-FA-BWA films (with FA/BWA ratios of 1:1, 1:2 and 1:4 (m/m), named as GG-FA-BWA1, GG-FA-BWA2 and GG-FA-BWA4, respectively) exhibited good pH responsiveness. The addition of BWA and FA-BWA complex significantly increased the surface roughness and redness value while decreasing the brightness value, yellowness value, color difference (ΔE), and thickness of the films (P < 0.05). Fourier transform infrared (FTIR) spectroscopy results revealed that the film components were connected by hydrogen bonding, resulting in a compact, ordered structure. The addition of FA-BWA complex significantly reduced the moisture content and light transmittance while increasing the elongation at break of the films (P < 0.05). The ΔE of the GG-FA-BWA films showed high correlation with freshness indicators of chicken meat (R2 > 0.95), and the GG-FA-BWA4 film showed optimal monitoring performance. This study provides a reference for developing more sensitive films for monitoring the freshness of chicken meat.
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2025, Vol. 39 
