نشانگر رنگي جديد بر پايه نانوفيبر سلولز به منظور پايش فساد گوشت

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

اﻣﺮوزه ﺳﻨﺴﻮرﻫﺎي رﻧﮓﺳﻨﺞ ﺑﻪ ﻋﻨﻮان ﻧﺸﺎﻧﮕﺮﻫﺎي ﺑﺴﺘﻪﺑﻨﺪي ﻣﻮاد ﻏﺬاﯾﯽ ﺑﺎ ﻫﺪف ﺗﻀﻤﯿﻦ اﯾﻤﻨﯽ و ﮐﻨﺘﺮل ﮐﯿﻔﯿﺖ در ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ ﺑﺴﯿﺎر ﻣﻮرد ﻧﯿﺎز ﻣﯽﺑﺎﺷﻨﺪ. دﺳﺘﯿﺎﺑﯽ ﺑﻪ ﻧﺸﺎﻧﮕﺮي ارزان، ﮐﺎرا و زﯾﺴﺖﺳﺎزﮔﺎر در ﻣﺤﺼﻮﻻت ﻏﺬاﯾﯽ ﻫﻤﭽﻨﺎن ﭼﺎﻟﺶ ﻣﯽﺑﺎﺷﺪ و ﮐﺎرﺑﺮد ﺑﺴﺘﺮﻫﺎي زﯾﺴﺘﯽ اﺻﻼح ﺷﺪه ﺑﺎ رﻧﮕﺪاﻧﻪﻫﺎي ﻃﺒﯿﻌﯽ و ﺣﺴﺎس ﺑﻪ ﻓﺴﺎد ﻣﻮﺛﺮ ﻣﯽﺑﺎﺷﺪ. اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﺑﺎ ﻫﺪف اﯾﺠﺎد ﯾﮏ ﻧﺸﺎﻧﮕﺮ رﻧﮓﺳﻨﺞ ﺑﺮاي ﭘﺎﯾﺶ ﺗﺎزﮔﯽ ﮔﻮﺷﺖ ﮔﻮﺳﺎﻟﻪ ﭼﺮخﮐﺮده اﻧﺠﺎم ﺷﺪ. ﺳﻨﺴﻮر رﻧﮓﺳﻨﺞ ﻃﺮاﺣﯽ ﺷﺪه ﺑﺎ ﺗﺜﺒﯿﺖ ﮐﻮرﮐﻮﻣﯿﻦ در اﺳﮑﻠﺖ ﺳﻪ ﺑﻌﺪي ﻧﺎﻧﻮﻓﯿﺒﺮ ﺳﻠﻮﻟﺰ ﺳﻨﺘﺰ ﺷﺪه ﺗﻮﺳﻂ ﺑﺎﮐﺘﺮي ﺗﻬﯿﻪ ﺷﺪ. ﺗﺼﺎوﯾﺮ ﻣﯿﮑﺮوﺳﮑﻮﭘﯽ اﻟﮑﺘﺮوﻧﯽ روﺑﺸﯽ ﺗﺜﺒﯿﺖ ﻣﻮﻓﻖ ﮐﻮرﮐﻮﻣﯿﻦ در ﺳﺎﺧﺘﺎر ﻧﺎﻧﻮﻓﯿﺒﺮ و ﺣﻔﻆ ﺳﺎﺧﺘﺎر ﻓﯿﺒﺮي آن ﺗﺎﺋﯿﺪ ﻣﯽﮐﻨﺪ. ﻧﺸﺎﻧﮕﺮ رﻧﮓﺳﻨﺞ ﺗﻐﯿﯿﺮ رﻧﮓ ﻣﺤﺴﻮﺳﯽ در pH 2 -12 را ﻧﺸﺎن ﻣﯽدﻫﺪ. ﻫﻤﭽﻨﯿﻦ ﭘﺎﺳﺦ اﯾﻦ ﻧﺸﺎﻧﮕﺮ ﺑﻪ ﺣﻀﻮر ﮔﺎز آﻣﻮﻧﯿﺎك ﺑﺎ ﺗﻐﯿﯿﺮ رﻧﮓ ﻫﻤﺮاه ﺑﻮد. اﯾﻦ ﺳﻨﺴﻮر ﯾﺎ ﻧﺸﺎﻧﮕﺮ رﻧﮓﺳﻨﺞ ﺑﺮ ﭘﺎﯾﻪ ﮐﻮرﮐﻮﻣﯿﻦ و ﻧﺎﻧﻮﻓﯿﺒﺮ ﺳﻠﻮﻟﺰي ﺗﻮاﻧﺎﯾﯽ ﭘﺎﯾﺶ ﺗﺎزﮔﯽ ﮔﻮﺷﺖ ﮔﺎو ﭼﺮخﮐﺮده را در ﺣﯿﻦ ﻧﮕﻬﺪاري در ﯾﺨﭽﺎل از ﻃﺮﯾﻖ ﺗﻐﯿﯿﺮات رﻧﮓ زرد ﺑﻪ ﻧﺎرﻧﺠﯽ را دارد.

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.