Intelligent kappa-carrageenan-pectin aerogels containing Rosa persica petal extract and chitin nanoparticles for monitoring freshness of chicken fillets

This experiment aimed to prepare kappa-carrageenan-pectin (KC-PE) aerogels enriched with Rosa persica (RPE, 4%) and chitin nanoparticles (CN, 1%) by freeze-drying process and evaluate their utilization to track the freshness of raw chicken fillets maintained at refrigerated conditions for four days. The thickness, water solubility, moisture content, and water vapor sorption capacity of fabricated aerogels were 0.50–0.52 cm, 12.52%–43.12%, 0.15%–0.32%, and 0.17%–0.59%, respectively. KC-PE-RPE 4% and KC-PE-RPE 4%-CN 1% aerogels were red, violet, blue, green, and brown at pH 1–5, 6, 7, 8, and 9–10, respectively, suggesting their suitability for pH-sensitive indicators. Regarding the potential utilization of fabricated aerogels to track the freshness of chicken fillets, the samples were inedible after four days of cooled storage conditions, recorded by total volatile basic nitrogen 25.17–25.25 mg N/100 g, total viable count 7.03–7.11 log CFU/g, and pH 7.25–7.32. Meanwhile, the color of the corresponding aerogels obviously changed from purplish red at the beginning to blue after 4 days of chicken fillets' storage, implying that the aerogels were potential in immediate tracking of chicken fillets’ freshness by direct visual observation. • Intelligent aerogels were red, violet, blue, green, and brown at pH 1–5, 6, 7, 8, and 9–10, respectively. • Intelligent aerogels can monitor the freshness of chicken fillets. • The water vapor sorption capacity of aerogels reduced using Rosa persica and chitin nanoparticles.