Usage of Natural Colour Indicators in Packaging Materials for Monitorization of Meat Freshness
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Date
2021
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Abstract
Food packaging has an important role in protecting food against physical, chemical, and biological
hazards during storage and distribution and in informing the consumer about the product. The
packaging of foods that susceptible to chemical / microbiological spoilage especially such as meat,
hence limited storage time, is even more important than other foods. In addition, the tendency of
health-conscious consumers to be a part of real-time controls and monitoring food safety has led to
the widening of this packaging perception. Hence, there have been innovative studies in recent years,
especially aiming real time monitorization of freshness indicators. The focus of these studies is
“colour indicators” used in the production of intelligent indicator films and colorimetric sensors
within specific matrices to be integrated into packaging materials. The colour indicators change
colour in the presence of certain metabolites released in food spoilage, which allows freshness to be
determined. Colour substances used for this purpose can be natural or synthetic. Hence, natural
pigments such as anthocyanin, curcumin, etc. have been more preferrable since being harmless to the
health as well as increasing tendency of consumers to utilization from natural resources. In this
review, information about natural colour indicators and studies in which these indicators are used to
determine the freshness of meat in real time and visually are given.