Food Bioscience 49 (2022) 101945

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Food Bioscience
journal homepage: www.elsevier.com/locate/fbio

Fabrication of cellulose acetate membrane for monitoring freshness of

minimally processed pomegranate (Punica granatum) arils
N.D. Komali a, P.S. Gaikwad a, B.K. Yadav b, *
a
Department of Food Packaging and System Development, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
b
Liaison Office, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Bathinda, India

A R T I C L E I N F O A B S T R A C T

Keywords: This study examined the freshness of minimally processed pomegranate arils (MPPAs) under refrigeration
Minimal process conditions (5 ± 1 ◦ C) stored in a polypropylene (PP) container sealed with PP nanocomposite multi-layered film
Pomegranate arils (PP-NMF). The freshness indicator was fabricated using cellulose acetate coated with a combination of colori­
Polypropylene nanocomposite multi-layered
metric pH dyes, which included bromocresol green (BCG), bromothymol blue (BTB) and methyl red (MR) in a
film
Freshness indicator
ratio of 6:9:15. The fabricated indicator labels were attached inside the package headspace and observed an
Cellulose acetate increase in CO2 (0.1 ± 0.01 to 0.9 ± 0.03% v/v) and a decrease in O2 (19.6 ± 0.01 to 18.8 ± 0.03% v/v) during
storage (0–18 days). Color change of indicator labels was mainly caused by headspace concentrations that
changed from dark to colorless for fresh and spoiled pomegranate arils. The PP-NMF used in MPPAs has high
barrier properties, extending its shelf life in the refrigerator to over 15 days. The pomegranate arils stored for
different periods of time showed significant changes in their physicochemical parameters. Over storage days,
aerobic mesophilic bacteria (AMB) and yeast and mold count (YMC) increased to 4.90 ± 0.20 and 4.50 ± 0.20
log CFU g− 1. An indicator developed for monitoring pomegranate arils stored in the refrigerator can detect
freshness efficiently.

1. Introduction rich in carbohydrates, ascorbic acids, proteins, anthocyanins, flavonoids

The pomegranate (Punica granatum) has high nutritional and ther­
apeutic properties, including phytonutrients, anticancer, antimicrobial,
antimutagenic, antioxidant, and antiviral properties (Lotfi et al., 2022).
Pomegranate is used as a flavouring and coloring agent in the food and
beverage industry in many countries. India has the highest pomegranate
production in the world, producing more than 32.71 lakh MT on more
than 2.88 lakh ha with a productivity of more than 11.00 MT/ha
(Department of Agriculture and Farmer Welfare - DA&FW, 2021). Ac­
cording to the DA&FW in the year 2020–21, from the total production of
pomegranates in India, Maharashtra contributed a major production
share of 55% followed by Gujarat (21%), Karnataka (9%), Andhra
Pradesh (9%), Madhya Pradesh (3%), Rajasthan (1%), Telangana (1%),
Chhattisgarh (0.55%) and Tamil Nadu (0.45%). In spite of India’s large
production of pomegranate, its export percentage is far below the
average for other highly developed nations.
Pomegranate arils are edible, making up 52% of the fruit (w/w),
including 78% of the juice, and 22% of the seeds. Pomegranate arils are
and phenolics (Montefusco et al., 2021; Moradinezhad et al., 2020).
However, pomegranate fruit is difficult to peel, so consumption of its
arils is limited. It is a sensitive fruit due to the quantitative and quali­
tative factors such as aril browning, husk scalding, pests, decay, and a
chilling injury during storage at a lower temperature (<5 ◦ C) that affect
its quality and marketability (Moradinezhad et al., 2020).
Therefore, minimal processing of fresh or damaged pomegranate
fruits could be an exceptional way to obtain ready-to-eat arils that would
benefit the consumers, also increasing the demand and production of
pomegranates. Minimal processing helps to preserve the sensorial and
nutritional properties of ready-to-eat pomegranate arils compared to
whole fruit (Belay et al., 2017; Hussein et al., 2015). The storage period
of minimally processed food is greatly affected owing to the selection of
variety, ripening stages, enzymatic activity, increased respiration rate
and microbial growth; and deterioration in texture, color and overall
quality (Sarker & Grift, 2021). However, the shelf life of MPPAs is
greatly reduced compared to whole pomegranate fruit owing to the in­
crease in respiration rate and enzymatic disorders (Moradinezhad et al.,

* Corresponding author. National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-T), Formerly - Indian Institute of Food
Processing Technology (IIFPT), Ministry of Food Processing Industries (MOFPI), Govt. of India (GOI), Pudukkottai Road, Thanjavur, 613 005, Tamil Nadu, India.
E-mail address: binodkyadav@iifpt.edu.in (B.K. Yadav).

https://doi.org/10.1016/j.fbio.2022.101945
Received 11 July 2022; Received in revised form 23 July 2022; Accepted 30 July 2022
Available online 4 August 2022
2212-4292/© 2022 Elsevier Ltd. All rights reserved.
N.D. Komali et al.
2020). Pomegranate arils can be stored for 1–2 weeks at 5 ◦ C, while
whole fruit for 3–4 months at <10 ◦ C (Hussein et al., 2015).
Nowadays, consumer demands have shifted toward fresh and safe
food products with improved quality. To full fill these requirements,
food industries are utilizing intelligent packaging that helps to extend
the shelf life of packaged food products. (Gaikwad et al., 2021, 2022).
Many authors have worked on shelf life extension of MPPAs using
modified atmosphere packaging and increased shelf life up to 14 days at
<5 ◦ C with different semipermeable packaging films (Hussein et al.,
2015; Moradinezhad et al., 2020). The role of intelligent packaging is to
provide a possible indication of food freshness along with the visible
color change on attached indicator labels (Gaikwad et al., 2021, 2022).
The available indicators in the market for monitoring the freshness and
quality of packaged food products are divided into two categories, such
as indirect and direct based on their functions. Indirect indicators work
based on the polymerization rate, diffusion, chemical and enzymatic
reactions that detect the quality of food products using carbon dioxide
(CO2), oxygen (O2), time-temperature and leak indicators. Direct in­
dicators have the ability to provide a more precise and targeted infor­
mation about the quality and freshness of food based on the presence of
volatile compounds, biogenic amines, toxins and pathogens (Azman
et al., 2022). These indicators play a crucial role in consumer preference
and influence future decisions to purchase packaged food products.
Cellulose acetate is a widely utilized biomacromolecule that has
properties like non-toxic and easy to degrade; also, it is used as dye
absorbent, textile, cigarette filters and surface coating. The main
application of cellulose acetate is to produce membrane synthesis owing
to its facial polymerization, solubility in an organic polar solvent and
cost-effectiveness (Candido et al., 2017; Chen et al., 2020; Pandele et al.,
2020). The utilization of pH-dye based indicators is well known and
reported by numerous researchers for monitoring the freshness of
various packaged food products using BCG, BTB, MR, bromocresol
purple, phenol red and methyl yellow. (Chen et al., 2018; Lu et al., 2020;
Gaikwad et al., 2022). The pH-dye based indicator is a substance that
could interact with the acid/base volatile compounds available in the
packaged headspace and provide a possible color change indication on
the package or indicator label about the freshness of packaged food
products. According to Gaikwad et al. (2022), the utilization of mixed
pH-dye solutions can increase the range of identification of color change
compared to a single pH-dye solution.
Therefore, in this study, mixed pH-dye solutions of BCG, BTB and MR
were used to develop colorimetric indicator labels for monitoring the
freshness of MPPAs stored under refrigerated conditions. Also, an
attempt has been made to determine the storage duration and microbial
growth of MPPAs under refrigerated conditions.
2. Material and methods
2.1. Selection of materials and chemicals
The fresh and fully ripened pomegranate fruit of the Bhagwa variety
was grown in a commercial orchard in Dindigul district (10◦ 05′ N
77◦ 30′ E), Tamil Nadu, India. Matured fruits were manually harvested in
November 2021, and directly transported to about 160 km by a venti­
lated small truck (maintaining temperature at 5 ± 1 ◦ C) to the NIFTEM-
T, (Tamil Nadu, India). The queen size of (400–500 gm) matured healthy
pomegranate fruits were kept in the storage room at 5 ± 1 ◦ C with 95 ±
1% relative humidity (RH) until further use.
The chemicals required for this study were of analytical-reagent
grade supplied from Merck (Sigma, Chennai, Tamil Nadu, India) and
utilized without any further purification.
2.2. Minimal processing of arils
The selected pomegranate fruits were washed with 2% of sodium
hypochlorite (NaOCl) solution for 2 min to remove dust and dirt.
2
Food Bioscience 49 (2022) 101945
Afterwards, fruits were aseptically hand peeled using a sharp knife and
pomegranate arils were extracted hygienically under low temperature at
below 8 ± 1 ◦ C. (Hussein et al., 2015). The damaged pomegranate arils
were eliminated manually. The selected pomegranate arils were treated
with cold water for 5 min and followed by air-drying for 15 min at
ambient conditions (28 + 2 ◦ C). Approximately 200 g of dried pome­
granate arils were packed in PP containers (17.5 × 12 × 3.5 cm3) with a
volume of 420 ml and thickness of 0.5 mm. The lids of PP containers
were sealed with PP-NMF (75 μm) developed by Gaikwad et al. (2021)
and packaged containers were stored at 5 ± 1 ◦ C with 95 ± 1% RH till
the spoilage (Hussein et al., 2015). The physicochemical and microbial
analysis of stored pomegranate arils were performed after every three
(0, 3, 6, 9, 12, 15 and 18) days of intervals.
2.3. Development of cellulose acetate membrane
The membrane film of cellulose acetate is generated by the phase
inversion method, as previously reported by Candido et al. (2017). For
developing membrane, cellulose acetate (1.5 g) and dichloromethane
(50 ml) were homogenized at 10,000 rpm for 5 min. The homogenized
blend was sonicated for 10 min to remove the air bubbles. After that, the
prepared solution was spread on 20 × 20 cm glass plates at a 0.5–1 mm
thickness and followed by the solvent evaporation method. Subse­
quently, the fabricated membrane film was submerged in distilled water
at 1–2 ◦ C for 30 min. Afterwards, the membrane was annealed at
70–75 ◦ C for 3 min; after that developed membrane can be utilized for
the indicator as a base matrix and stored under ambient conditions.
2.4. Fabrication of mixed colourimetric indicator label
2.4.1. Preparation of pH dye solutions
For monitoring the freshness of MPPAs, the mixed colourimetric
indicator label was fabricated using pH dye solutions including BCG
(0.04% w/v), BTB (0.04% w/v) and MR (0.04% w/v). The separately
prepared dye solutions were diluted with aqueous ethanol (50% v/v) in
a 6:9:15 ratio. Subsequently, the 1% (v/v) of the prepared solution was
diluted with 50% (v/v) of aqueous ethanol (Rukchon et al., 2014;
Gaikwad et al., 2022).
2.4.2. Coating of indicator label
The prepared cellulose acetate membrane was immobilized into the
prepared (1%) mixed colorimetric pH dye solution of 10 ml at ambient
conditions overnight. The successful immobilization of the dye solution
on the membrane shows a blue-green color as the original membrane
color was white. Afterwards, the coated membrane was washed away
with tap water to remove the excessive and unbound solution of mixed
colorimetric pH dye. Then, the resulting membrane was conditioned
with 0.01 M of acetate buffer solution prepared with sodium acetate and
glacial acetic acid by maintaining pH 4.5 and adjusting with 1 N HCl
solution to give a pine green color to the membrane. Later, the coated
membrane was dried at 60 ◦ C for 5–6 h in an electric dryer (Model no.
HK-0524 TRESS, Industrial and laboratory tools corporation, India). The
dried membrane was cut into the desired shape of 10 × 10 mm and
attached to the tray at the top. The color change of the developed in­
dicator label was captured using a SONY Cyber-shot digital camera and
periodically analyzed for image acquisition and segmentation as previ­
ously reported by Gaikwad et al. (2021).
2.4.3. Activation of indicator label
The developed mixed colorimetric indicator label was activated with
ascorbic acid (0.75 M) and enabled it to react with the available head­
space gas concentrations of MPPAs.
2.5. Determination of headspace gas composition
The headspace gas concentration such as O2 and CO2 present inside
N.D. Komali et al.
the package plays a major role during the storage of MPPAs. The in­
crease in headspace CO2 concentration owing to the aging of pome­
granate arils, which are responsible for producing different volatile
compounds that are absorbed by the developed indicator labels and
changes to a visible color. The packaged trays of pomegranate arils were
fitted with rubber septum and the headspace gas composition present
inside the trays was measured using a headspace gas analyser (Check­
Mate3, Serial no - 87131699, Dansensor, Denmark) with an accuracy of
0.5%. The color change of indicator labels was compared with the
increasing headspace gas concentration, as previously reported by
Gaikwad et al. (2021, 2022).
2.6. Physicochemical and microbial analysis of MPPAs
2.6.1. pH, titratable acidity and total soluble solids
For the physicochemical analysis, the juice of pomegranate was
extracted from the stored MPPAs using a fruit juicer (Bajaj, JEX 16,
Chennai, Tamil Nadu, India). The pH of extracted pomegranate juice
about 10 ml was measured (AOAC 2005, p. 943.02) using a digital pH
meter (Susima AP-1 plus pH meter, Chennai, Tamil Nadu, India). The
titratable acidity (TA) of pomegranate juice was determined using the
titration method (AOAC 2005, p. 942.15B). The extracted pomegranate
juice was titrated against 0.1 N NaOH to an endpoint which was
determined by an acid-sensitive phenolphthalein color indicator and the
results are expressed as per cent of acid. The total soluble solids (TSS) of
extracted pomegranate juice (1–2 drops) were measured (AOAC 2005, p.
932.12) using a digital refractometer (Model: ERMA, range 0-32◦ Brix).
2.6.2. Color of MPPAs
The color of MPPAs was measured using a Hunter lab color meter
(CFEX-0925, USA). The equipment was standardized each time with
white and black standards. The standard values of pomegranate arils
were L*46.47 ± 0.05, a*22.56 ± 0.03 and b* 17.67 ± 0.04. A total of 20
g of stored pomegranate arils were weighed on the petri dish and
measured for 5 different points. Hunter color meter gives L*, a* and b*
values where L* represents the degree of lightness from black to white,
a* represents the degree from green (− ) to red (+), and b* represents the
degree e from blue (− ) to yellow (+). The average value of L*, a* and b*
were measured periodically up to 18 days of storage and the total color
difference (ΔE) was calculated using the following formula:
[ ]1/2
Δ E = (L0 − L)2 + (a0 − a)2 + (b0 − b)2 (1)
2.7. Identification of microbial growth
The microbial analysis of stored pomegranate arils was investigated
according to Hussein et al. (2015) for AMB (ATCC 14222) and YMC
(ATCC 74271 and ATCC 20338) were performed using plate count agar
(PCA) and potato dextrose agar method (PDA).
2.7.1. Confirmative fungal test for MPPAs
The fungal infection test was performed according to Samuel et al.
(2016) for spoiled MPPAs using the lactophenol cotton blue stain
method. The isolated fungal fragment was kept on a clean grease-free
slide and placed two drops of lactophenol cotton blue stain were on
the centre of the clean slide. Allow the stain to penetrate the solution and
attached it with a coverslip on the glass slides. Afterwards, view the slide
under a microscope having an objective lens of 10X and 40X.
2.8. Statistical analysis
All the experimental data were determined in triplicates with time
intervals of 3 days (1, 3, 6, 9, 12, 15 and 18 days) and calculated means
and standard deviation (SD) values using Microsoft Excel 2020
(Microsoft Corporation, Redmond, WA, USA). The physicochemical
analysis of minimally stored pomegranate arils was statistically
3
Food Bioscience 49 (2022) 101945
analyzed using a Completely Randomized Design (CRD) design in SPSS
Inc 25.0 (2020, IL, USA).
3. Result and discussion
3.1. Effect of headspace gas concentration on colorimetric indicator label
The changes in the headspace gas, namely, O2 and CO2 concentration
of MPPAs stored under refrigerated conditions, are presented in Fig. 1.
During storage of pomegranate arils, it was observed that the concen­
tration of O2 decreased gradually from 19.6 ± 0.01 to 18.8 ± 0.03% (v/
v) and the concentration of CO2 increases gradually from 0.1 ± 0.01 to
0.9 ± 0.03% (v/v), respectively. The changes in headspace gas con­
centration owing to the anaerobic reaction that produces off flavor and
spoils the stored product (Hussein et al., 2015). The threshold concen­
trations of O2 and CO2 were observed to be 19.0 ± 0.04 and 0.7 ± 0.04
on 15 days of storage under refrigerated conditions; later, on the 18th
day, the browning of pomegranate arils was observed visually.
The freshness of MPPAs correlated well with the headspace gas
concentration. With an increase in CO2 concentration, the attached in­
dicator label changed color from dark to light, which can be easily
observed by the naked eye (Fig. 1). Initially, the indicator was pine green
in color and later, it becomes colorless during the browning of pome­
granate arils. The indicator label change color into 4 stages such as
fresher, fresh, medium fresh and spoiled, as previously reported by
Gaikwad et al. (2021, 2022). The color change of indicator labels was
mainly due to the increasing growth of anaerobic bacteria, which are
responsible for changes in the headspace gas concentration.
During storage, the headspace CO2 gas concentration increases over
time and gets dissolved over the attached indicator label that produces
carbonic acid and showed a visible color change on the indicator label
(Gaikwad et al., 2021, 2022). The color change of the indicator labels
from pine green (dark) to off-white (colourless) was mainly due to the
cellulose acetate membrane, which is known to be a good dye absorbent
(Candido et al., 2017; Chen et al., 2020; Pandele et al., 2020). The initial
color of the developed indicator label was pine green as reported in
Fig. 1. When pomegranate arils were fresher (1–6 days), the indicator
label changed color from pine green to reddish-brown. At the fresh stage
(6–12 days), the indicator label changed to rosewood in color and at the
medium fresh stage (12–15 days) it changed color to rose dawn, which
indicates the threshold level of freshness and spoilage of pomegranate
arils (Fig. 1). When stored fresh pomegranate arils turn to brown arils
Fig. 1. Effect of headspace gas (O₂ and CO₂) concentration of MPPAs on color
change of indicator label over storage days at refrigerated conditions. (For
interpretation of the references to color in this figure legend, the reader is
referred to the Web version of this article.)
N.D. Komali et al. Food Bioscience 49 (2022) 101945

that indicate the spoilage stage (15–18 days) and the indicator label Table 2
becomes colorless (off-white). From Fig. 1 it was obvious that the color ANOVA for changes in quality parameters of stored MPPAs under refrigerated
change of the indicator label was mainly due to the changes in head­ conditions.
space gas concentrations. Parameters Mean R2 SD SE SS F-value P-value
(%) (sig)

pH 3.24 96.72 0.06 0.01 0.07 68.73 0.00

3.2. Physicochemical analysis of MPPAs TA 2.53 99.65 0.47 0.10 4.32 660.53 0.00
TSS 14.77 99.71 0.54 0.12 5.76 807.23 0.00
3.2.1. pH ΔE value 6.82 99.99 5.13 1.12 8.68 26382.57 0.00
The MPPAs stored in a tray sealed with PP-NMF showed a gradual R2, coefficient of determination; SD, standard deviation SE, standard error; SS,
increase and decrease in pH over storage days from 1 to 18 days under sum of square; F, variance of the group means; P, significant <0.05.
refrigerated conditions and the results are tabulated in Table 1. The pH
of fresh pomegranate arils ranged from 3.15 ± 0.01 to 3.32 ± 0.02 till
15 days of storage and later, it was found to be decreased to 3.32 ± 0.02 ± 0.01 to 15.0 ± 0.11 till 18 days of storage under refrigerated condi­
on 18 days of storage under refrigerated conditions and similar results tions. The change in ΔE value was statistically significant at p < 0.05
were already noted by Ayhan and Eştürk (2009). The changes in the pH with a high R2 value of 99.99% (Table 2).
of MPPAs were owing to the increase in acidity and CO2 concentration in
the headspace produced by the microbial population and similar results 3.3. Microbial analysis of MPPAs
were already noted by other researchers (Hussein et al., 2015). The re­
sults of ANOVA generated using factorial CRD (SPSS) are presented in 3.3.1. Determination of AMB and YMC for MPPAs
Table 2. The fluctuations in pH during storage of MPPAs for up to 18 The stored MPPAs showed that the microbial population was pre­
days were statistically significant (p < 0.05) with a high R2 value of dominated due to the increasing growth of AMB and YMC and the results
96.72% (Table 2). are well correlated with the attached indicator label over storage days as
The TA content of fresh pomegranate arils ranged from 3.20 ± 0.02 shown in Fig. 2. During refrigerated storage conditions, the microbial
to 1.90 ± 0.03 up to15 days of storage and later, started to spoil (turn growth of AMB and YMC increased gradually from 0.17 ± 0.06 to 4.90
into brown color) with increased TA content which was observed to be ± 0.20 and 0.47 ± 0.06 to 4.50 ± 0.20 log CFU g− 1, till the spoilage (18
2.10 ± 0.02 on 18 days of storage under refrigerated conditions. The days). The steady growth of the microbial population was observed until
decrease in TA content was mainly due to metabolic activities that are the 6 days of storage owing to the high O2 concertation and later, CO2
responsible for the decreasing TSS content of stored pomegranate arils in concertation started increasing toward an increase in the microbial
refrigerated conditions (Hussein et al., 2015). population until the spoilage.
The TSS of MPPAs ranged from 15.5 ± 0.02 oBrix to 14.0 ± 0.03 According to food safety standards regulation (FSSAI, 2011), the
o maximum limit for YMC for minimally processed fruits was 4 log CFU
Brix till 18 days of storage under refrigerated conditions. The MPPAs
showed a gradual decrease in TSS, and a similar trend was observed by g− 1. A significant difference in the microbial load of MPPAs was
Hussein et al. (2015) for the storage of pomegranate arils in perforated observed from day 1 to day 18 under refrigerated conditions. This could
MAP. The changes in TA and TSS of MPPAs were statistically significant be owing to the availability of nutrients for fungal growth with changes
(p < 0.05) with high R2 values of 99.65% and 99.71%, respectively in acidity and low pH.
(Table 2).
The color of MPPAs is one of the essential quality parameters that 3.3.2. Determination of fungal infection for MPPAs
decides the acceptability of a product by the consumers. The value of L*, The isolated fungal fragment from the spoiled MPPAs was Aspergillus
a* and b* for MPPAs decreased with an increase in storage days (up to niger (10 mm), which showed the mycelia structure of the strain as
18 days). When pomegranate arils were fresh in red color, the L* value shown in Fig. 3. Aspergillus spp. was observed as the most common fungi
ranged from 46.47 ± 0.05 to 37.81 ± 0.06 till 15 days and later, it responsible for the spoilage of many fruits.
became dark brown in color, the L* value was decreased to 35.47 ± 0.07
on 18 days that indicated the spoilage of the stored pomegranate arils.
The browning of pomegranate arils was mainly due to the release of
reactive oxygen species as earlier reported by Lotfi et al. (2022). The ΔE
value of MPPAs shows an increasing trend with increased number of
storage days under refrigerated conditions. The ΔE value ranges from 0

Table 1
Quality evaluation of stored MPPAs under refrigerated conditions.
Storage pH Titrable acidity Total soluble solids Color (ΔE)
days (TA %) (TSS ◦ Brix) value

0 3.15 ± 3.20 ± 0.02a 15.5 ± 0.02a 0.0 ± 0.01g

0.01d
3 3.18 ± 3.00 ± 0.03b 15.3 ± 0.02b 1.9 ± 0.02f
0.01cd
6 3.21 ± 2.80 ± 0.03c 15.1 ± 0.03c 3.9 ± 0.01e
0.01c
9 3.25 ± 2.50 ± 0.04d 14.8 ± 0.04d 6.3 ± 0.08d
0.01b
12 3.29 ± 2.20 ± 0.05e 14.5 ± 0.05e 8.9 ± 0.01c
0.02a
15 3.32 ± 1.90 ± 0.03g 14.2 ± 0.04f 11.8 ±
0.02a 0.01b
f g
18 3.28 ± 2.10 ± 0.02 14.0 ± 0.03 15.0 ±
Fig. 2. Changes in microbial population over storage days for MPPAs stored
0.03ab 0.11a
under refrigerated conditions. AMB, aerobic mesophilic bacteria; YMC, yeast
Similar letters indicate non-significant difference at 5% level of significance. and mold count.

4
N.D. Komali et al.
Fig. 3. Formation of Aspergillus spp. during spoilage of MPPAs stored under
refrigerated conditions.
4. Conclusions
This study employs the freshness of MPPAs stored in a PP container
sealed with high barrier PP-NMF that successfully extends the shelf life
to more than 15 days under refrigerated conditions. At the time of
storage, the pH and acidity of pomegranate arils were maintained for up
to 15 days and later, there was found to be a decrease in the pH with an
increase in the acidity up to the storage. The changes in pH and acidity
were mainly owing to microbial growth and that is mainly responsible
for the changes in headspace gas concentration during the storage. For
monitoring the freshness of MPPAs, the mixed colorimetric indicator
labels were fabricated with a cellulose acetate membrane coated with
pH dye solutions. And they worked on the changes in the headspace gas
concentration, which shows a visible color change from the dark for
fresh samples to colorless for spoiled samples. The headspace gas con­
centrations of O2 and CO2 increases and decreases with concerning
storage days. The changes in headspace gas concentration were due to
the increase in the microbial population of AMB (4.90 ± 0.20 log CFU
g− 1) and YMC (4.50 ± 0.20 log CFU g− 1) during storage. The fabri­
cated indicator label is economical, and it costs around 1.60 to 1.70
₹/label (around 0.025 £). The fabricated indicator labels could also be
employed for other minimal process cut-fruits and other food products,
which will be a possible area for future research.
Author statement
A. NDK: Investigation, Conceptualization, Writing - Original draft
preparation, Methodology, Software, Visualization,
B. PSG: Investigation, Conceptualization, Writing - Original draft
preparation, Methodology, Software, Visualization
C. BKY: Validation, Software, Supervision, Reviewing and Editing.
Declaration of competing interest
The authors declare that they have no known competing financial
interests or personal relationships that could have appeared to influence
the work reported in this paper.
Data availability
Data will be made available on request.
Food Bioscience 49 (2022) 101945
Acknowledgement
Financial assistance provided by the National Institute of Food
Technology, Entrepreneurship and Management – Thanjavur (NIFTEM-
T), Formerly Indian Institute of Food Processing Technology (IIFPT),
Ministry of Food Processing Industries (MOFPI), Government of India
(GOI), which is duly acknowledged.
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