Development of amine-sensitive intelligent film with MIL-100(Fe) as function filler based on anthocyanins/pectin for monitoring chilled meat freshness

To enhance the amine-sensitivity of intelligent films for accurate monitoring of chilled meat freshness, different additions (0, 1, 2, 3 wt%) of MIL-100(Fe) were incorporated into the matrix composed of anthocyanins (ANs) and pectin (P). Results indicated that the tensile strength, thermal stability, barrier performance and absorption capacity of the films with MIL-100(Fe) were improved significantly (p 0.96), suggesting a combined mechanism of chemisorption and intraparticle diffusion. Besides, when the films were exposed in ammonia environment, they changed color from purple to blue-violet, finally to green. Ultimately, film with 2 % MIL-100(Fe) was used to monitor the chilled meat freshness, as expected, similar color variation was observed at three stages of meat freshness (fresh, sub-fresh, and spoiled), which enabled the accurate differentiation of meat freshness. Thus, films with MIL-100(Fe) demonstrated the potential to be amine-sensitive intelligent packaging for monitoring chilled meat freshness in real time. [Display omitted] •MIL-100(Fe) was integrated in anthocyanins/pectin films as a function filler.•MIL-100(Fe) could enhance the physical properties of the films(p < 0.05).•MIL-100(Fe) enhanced amine-sensitive performance of films with chemisorption.•The film could accurately differentiate meat freshness(fresh, sub-fresh, spoiled).