Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan

/PEO nano fibers as an intelligent package

Eda Yildiz, Gulum Sumnu*, Leyla Nesrin Kahyaoglu

Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey

40
a.
35

30

25
Modulus (Pa)

20
1.5/8.5 storage modulus G'
15
1.5/8.5 loss modulus G''
10

0
0 2 4 6 8 10 12

Frequency (Hz)

35
b.
30

25
Modulus (Pa)

20

15 2.0/8.0 storage modulus G'

2.0/8.0 loss modulus G''
10

0
0 2 4 6 8 10 12

Frequency (Hz)
 35
c.
30

25
Modulus (Pa)

20

15 2.5/7.5 storage modulus G'

2.5/7.5 loss modulus G''
10

0
0 2 4 6 8 10 12

Frequency (Hz)

Figure 1S. Rheological behaviors of the electrospinning solutions Storage modules and loss modulus of a.
1.5/8.5 chitosan/PEO, b. 2.0/8.0 chitosan/PEO, c. 2.5/7.5 chitosan/PEO

Table 1S. Color changes (ΔE*) of the films and ammonium sensitivity results of the films before and after
14 M ammonium hydroxide vapor exposure for 3 minutes and 30 minutes. Inset images show the color
changes of the corresponding films before and after exposure.

Chitosan/ PEO t=3min Before t=30 min After

1.5/7.5 9.80 ± 1.34a 9.11±1.60a

2.0/8.0 8.56±0.38a 8.13±0.50a

2.5/7.5 9.16 ± 1.17a 10.30± 0.78a

Columns having different letters are significantly different (p ≤ 0.05)

Table 2S. Antioxidant Activity of all films with and without curcumin

Chitosan/PEO (without curcumin) mg DPPH/ gram of sample

1.5/8.5 0.430± 0.037a
2.0/8.0 0.570±0.023a
2.5/7.5 0.516±0.067a
Columns having different letters are significantly different (p ≤ 0.05)

Chitosan/PEO (with curcumin) mg DPPH/ gram of sample

1.5/8.5 12.257±0.115a
2.0/8.0 11.258±0.122b
2.5/7.5 10.631±0.076b
Columns having different letters are significantly different (p ≤ 0.05)