Green extract surface-coated electrospun cellulose nanofibers as an efficient, reversible, and reusable smart colorimetric sensor for real-time monitoring of chicken freshness
Muhammad Iqbal, Sabeen Gohar, Yoshinori Yabuta, Fanghua Liang, Wang Ling, Muhammad Farooq, Muhammad Nauman Sarwar, Mayakrishnan Gopiraman, Ick Soo Kim
Abstract
Smart colorimetric sensor for the naked-eye detection of food freshness is considered as the most attractive tool in food safety. Herein, we prepared curcumin (CUR) coated electrospun regenerated cellulose nanofiber (RCA) composites (CUR-Cot), to monitor the real-time spoilage of raw chicken. The physicochemical properties of the CUR-Cot sensor were completely studied. The surface modification, morphology, crystalline nature, and thermal stability of CUR-Cot were investigated by using various spectral, analytical, and microscopic techniques. Based on the results, the successful coating of CUR on the surface of RCA was confirmed. Interestingly, the CUR-Cot showed a significant change in total color difference value (ΔE, 0 days − 0.0–14.93, after 1 day – 14.93–23.64, after 2 days – 23.64–44.78, after 3 days- 44.78–55.22, and after 4 days – 55.22–60.96, detectable by the naked eye) in the real-time monitoring for chicken freshness. In addition, the present CUR-Cot smart colorimetric sensor is reversible with change in pH, and the reversed sensor can be reused. Furthermore, the hydrophobic nature of the CUR-Cot was confirmed by water contact angle analysis (WCA, contact angle of 90 ± 3.00), which increases its application and adaptability. Good antibacterial, barrier, and optical properties of the present CUR-Cot were also found. Overall, the results confirm that the usage of CUR-Cot sensor can be highly efficient, user-friendly, and non-destructive for the real-time monitoring of chicken freshness.