A Novel Colorimetric Indicator Based on Cellulose Nanofiber to Monitor the Meat Spoilage

Today, colorimeter sensors are highly regarded as food packaging indicators to monitor the quality and safety of foods. Achieving cheap, efficient and biodegradable indicators in foods remains a challenge, and nanosensor technology is promising in this field. The aim of this study is develop of a colorimetric indicator to monitor the freshness of minced beef. A colorimeter sensor fabricated with curcumin immobilization into a three-dimensional scaffold of cellulose nanofiber synthesized by bacteria. Scanning electron microscopy images confirmed the successful immobilization of curcumin into nanofiber network and the preservation of its fibrous structure. The colorimetric indicator shows a noticeable color change at pH 2-12. The indicator response to the presence of ammonia gas was also associated with discoloration. This sensor-based on curcumin and nanofiber cellulose-based could monitor the freshness of minced beef during storage in refrigerator via yellow to orange color change.