atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2024-1-37-45atu-2039Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYРазработка колориметрического индикатора на основе биополимера для мониторинга свежести мяса и рыбыDevelopment of biopolymer based colorimetric indicator for monitoring of meat and fish freshnesshttps://orcid.org/0000-0001-8417-4136СайлауханулыЕ.SailaukhanulyY.

Алматы

Almaty

s.erbolat@mail.ruhttps://orcid.org/0009-0009-2116-3005РахметС.RakhmetS.

Алматы

Almaty

https://orcid.org/0000-0002-9705-7438АзатС.AzatS.

Алматы

Almaty

https://orcid.org/0000-0002-4523-1211ЕсжанЕ.YeszhanY.

Алматы

Almaty

https://orcid.org/0000-0003-1182-7460ТоштайК.ToshtayK.

Алматы

Almaty

БускетсР.BusquetsR.

Лондон

London

Сатпаев Университет; Центрально-Азиатский институт экологических исследований; Частная Школа Имени Шокана УалихановаКазахстанSatbayev University; Central Asian Institute for Ecological Research; Shoqan Walikhanov Private SchoolKazakhstanЧастная Школа Имени Шокана УалихановаКазахстанShoqan Walikhanov Private SchoolKazakhstanСатпаев УниверситетКазахстанSatbayev UniversityKazakhstanКазахский национальный университет имени аль-ФарабиКазахстанal-Farabi Kazakh National UniversityKazakhstanУниверситет Кингстон, Школа естественных наук, фармации и химииВеликобританияKingston University London, School of Life Sciences, Pharmacy and ChemistryUnited Kingdom20242603202414313745Copyright © Сайлауханулы Е., Рахмет С., Азат С., Есжан Е., Тоштай К., Бускетс Р., 20242024Сайлауханулы Е., Рахмет С., Азат С., Есжан Е., Тоштай К., Бускетс Р.Sailaukhanuly Y., Rakhmet S., Azat S., Yeszhan Y., Toshtay K., Busquets R.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/2039

Необходимость продления сроков годности продуктов питания растет в результате усилий по сокращению расходов и минимизации пищевых отходов. Пищевая промышленность заинтересована в решениях, которые позволили бы легко сохранять продукты свежими и безопасными в течение всего времени их реализации. Целью исследования является разработка колориметрического индикатора на основе биополимеров для контроля свежести мяса и рыбы. Значимость исследования заключается в обеспечении безопасности пищевых продуктов путем контроля свежести с использованием экологически чистых и дешевых методов. В статье представлены натуральные индикаторы: куркумин, гранатовый, свекольный, морковный соки, включенные в составы индикаторов свежести пищевых продуктов. Полученные природные индикаторы сравнивали с искусственными индикаторами: бромтимоловым синим и феноловым красным, на предмет их мониторинга летучих аминов. Кроме того, в исследовании была применена модель выделения летучих аминов на основе различных растворов аммиака. Реакцию показателей свежести оценивали путем наблюдения за изменением цвета. По сравнению с искусственными индикаторами, куркумин и гранатовый сок дали аналогичный ответ. Свекольный и морковный соки не обеспечили желаемого изменения цвета. Дальнейшие исследования были проведены по разработке биополимера, содержащего индикаторы свежести на основе бромтимолового синего и фенолового красного. Показатели оценивались по их реакции на порчу проб рыбы и мяса в пробирках и упаковке пищевых продуктов. Таким образом, два искусственных индикатора могут быть включены в эффективные индикаторы свежести продуктов питания для умной упаковки.

The need to extend food products' shelf lives is growing as a result of efforts to cut expenses and minimize food waste. The food industry is interested in solutions that would make it easy to keep food fresh and safe for as long as the product is on sale. The purpose of the study is to develop a biopolymer-based colorimetric indicator for monitoring of meat and fish freshness. The significance of the research is to provide food safety via control of the freshness using green and cheap methods. The objects of the study are natural and artificial indicators. The paper presents natural indicators such as curcumin, pomegranate, beetroots, and carrot juice which were incorporated into the compositions of food freshness indicators. The obtained indicators were compared with an artificial indicator, bromothymol blue, and phenol red, concerning their volatile amine monitoring. Additionally, a model of volatile amine release based on the different ammonia solutions was applied in the research. The response of freshness indicators was estimated by the observation of color changes. Compared to the artificial indicators, the curcumin and pomegranate juices gave a similar response. Beetroot and carrot juices did not provide a desirable color change. Further research was made on the development of biopolymer containing freshness indicators based on bromothymol blue and phenol red. The indicators were evaluated for their response to the spoilage of fish and meat samples in the test tubes and in food packaging. Thus, two artificial indicators could be incorporated into effective food freshness indicators for smart packaging.

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The authors declare that there are no conflicts of interest present.