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Research Article


Development and evaluation of anthocyanin-betacyanin colorimetric films for real-time monitoring of the freshness of different meats

Jin-kui Ma, Qian-ru Lin, Zhi-yao Liu, Jia-min Wang, Xin Peng, Yu-tong Lin, Li-zhen Nie, Xiao-chen Huang.


Abstract
Background:
Food spoilage, particularly in meat products, presents a significant economic and health concern, necessitating the development of reliable and user-friendly monitoring methods.

Aim:
This study presents the development and evaluation of novel colorimetric films for real-time monitoring of meat freshness.

Methods:
Films were formulated using anthocyanin (AHO) and betacyanin (BTA) from purple cabbage and red dragon fruit, respectively, embedded within PVA and CMC-Na matrix. Two pigment ratios, AHO:BTA (1:3) and (3:1), were compared to evaluate mechanical properties, antioxidant activity, and ammonia sensitivity.

Results:
The AHO:BTA (1:3) film demonstrated higher tensile strength, whereas the (3:1) film exhibited greater antioxidant capacity and ammonia responsiveness. Colorimetric changes were assessed across the pH range, showing sensitivity to pH shifts. The films were then applied to beef, lamb, fish, and pork samples, and their color alterations during storage under ambient and refrigerated conditions were correlated with total volatile basic nitrogen and pH levels.

Conclusion:
The results show a strong correlation between film color changes and established meat spoilage indicators, demonstrating the potential of these natural pigment-based films for effective, nontoxic, and visual monitoring of meat freshness.

Key words: Colorimetric films, Meat freshness monitoring, Anthocyanins and Betacyanins, Food packaging, Realtime indicators


 
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How to Cite this Article
Pubmed Style

Ma J, Lin Q, Liu Z, Wang J, Peng X, Lin Y, Nie L, Huang X. Development and evaluation of anthocyanin-betacyanin colorimetric films for real-time monitoring of the freshness of different meats. Open Vet J. 2025; 15(4): 1836-1847. doi:10.5455/OVJ.2025.v15.i4.36

Web Style

Ma J, Lin Q, Liu Z, Wang J, Peng X, Lin Y, Nie L, Huang X. Development and evaluation of anthocyanin-betacyanin colorimetric films for real-time monitoring of the freshness of different meats. https://www.openveterinaryjournal.com/?mno=249148 [Access: May 08, 2025]. doi:10.5455/OVJ.2025.v15.i4.36

AMA (American Medical Association) Style

Ma J, Lin Q, Liu Z, Wang J, Peng X, Lin Y, Nie L, Huang X. Development and evaluation of anthocyanin-betacyanin colorimetric films for real-time monitoring of the freshness of different meats. Open Vet J. 2025; 15(4): 1836-1847. doi:10.5455/OVJ.2025.v15.i4.36


Vancouver/ICMJE Style

Ma J, Lin Q, Liu Z, Wang J, Peng X, Lin Y, Nie L, Huang X. Development and evaluation of anthocyanin-betacyanin colorimetric films for real-time monitoring of the freshness of different meats. Open Vet J. (2025), [cited May 08, 2025]; 15(4): 1836-1847. doi:10.5455/OVJ.2025.v15.i4.36


Harvard Style

Ma, J., Lin, . Q., Liu, . Z., Wang, . J., Peng, . X., Lin, . Y., Nie, . L. & Huang, . X. (2025) Development and evaluation of anthocyanin-betacyanin colorimetric films for real-time monitoring of the freshness of different meats. Open Vet J, 15 (4), 1836-1847. doi:10.5455/OVJ.2025.v15.i4.36


Turabian Style

Ma, Jin-kui, Qian-ru Lin, Zhi-yao Liu, Jia-min Wang, Xin Peng, Yu-tong Lin, Li-zhen Nie, and Xiao-chen Huang. 2025. Development and evaluation of anthocyanin-betacyanin colorimetric films for real-time monitoring of the freshness of different meats. Open Veterinary Journal, 15 (4), 1836-1847. doi:10.5455/OVJ.2025.v15.i4.36


Chicago Style

Ma, Jin-kui, Qian-ru Lin, Zhi-yao Liu, Jia-min Wang, Xin Peng, Yu-tong Lin, Li-zhen Nie, and Xiao-chen Huang. "Development and evaluation of anthocyanin-betacyanin colorimetric films for real-time monitoring of the freshness of different meats." Open Veterinary Journal 15 (2025), 1836-1847. doi:10.5455/OVJ.2025.v15.i4.36


MLA (The Modern Language Association) Style

Ma, Jin-kui, Qian-ru Lin, Zhi-yao Liu, Jia-min Wang, Xin Peng, Yu-tong Lin, Li-zhen Nie, and Xiao-chen Huang. "Development and evaluation of anthocyanin-betacyanin colorimetric films for real-time monitoring of the freshness of different meats." Open Veterinary Journal 15.4 (2025), 1836-1847. Print. doi:10.5455/OVJ.2025.v15.i4.36


APA (American Psychological Association) Style

Ma, J., Lin, . Q., Liu, . Z., Wang, . J., Peng, . X., Lin, . Y., Nie, . L. & Huang, . X. (2025) Development and evaluation of anthocyanin-betacyanin colorimetric films for real-time monitoring of the freshness of different meats. Open Veterinary Journal, 15 (4), 1836-1847. doi:10.5455/OVJ.2025.v15.i4.36


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