Abstract
This study developed a novel gelatin-stabilized nano-silver particle/agar hydrogel (AgNP hydrogel) and investigated its color rendering mechanism for monitoring the freshness of braised chicken. The results showed that the color of AgNP hydrogel shifted from brown to gray-white within 3 days of storage of braised chicken, and its application extended the shelf life of unpackaged braised chicken meat from 4 d to 6 d at 4 °C (P < 0.05). The results of circular dichroism (CD), particle size, zeta potential, and UV indicated that Cl- on the surface of braised chicken could react with Ag+ on the surface of AgNP, resulting in the formation of AgCl particles during storage. These AgCl particles were subsequently transformed into black Ag2S particles, causing the visual color shift of AgNP to gray-white. Overall, the AgNP hydrogel could provide a new method for the freshness assessment of cooked meat products.
Data availability
All data generated or analyzed during this study are included in this published article and its supplementary information files.
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Acknowledgements
This work was supported by the National Natural Science Foundation of China (32001724), the Outstanding Young Teachers Cultivation Program for Young and Middle-aged Teachers Cultivation Action in Universities in Anhui Province (YQZD2023015), Anhui Graduate Academic Innovation Project (2022xscx047), and the University-level Innovation and Entrepreneurship Training Program for College Students of Anhui Agricultural University (X202310364007).
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Ya-lin Peng: Writing—original draft, Investigation, Formal analysis, Data curation. Yong-zhan Wang: Writing—review and editing, Writing—original draft, Validation, Project administration. Yu-cong Li: Supervision, Methodology, Investigation. Li-ting Zeng: Writing—review and editing, Visualization, Data curation. Xin-yi Song: Conceptualization, Validation, Supervision. Xue-qing Li: Data curation, Investigation, Conceptualization. Ao-jing Lv: Validation, Supervision, Methodology. Rui-ling Dong: Validation, Software, Data curation. Wen-hao Gao: Validation, Investigation. Lu Feng: Validation, Conceptualization. He-shuai Li: Supervision, Investigation. Jun Qi: Writing—review and editing, Validation, Supervision, Project administration, Methodology, Investigation, Funding acquisition, Conceptualization. Guo-yuan Xiong: Validation, Supervision, Project administration, Conceptualization. Chun-hui Zhang: Writing—review and editing, Validation, Supervision, Project administration, Conceptualization.
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Peng, Yl., Wang, Yz., Li, Yc. et al. A gelatin-stabilized nanosilver particle for visual freshness monitoring of braised chicken meat. npj Sci Food (2026). https://doi.org/10.1038/s41538-026-00816-5
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DOI: https://doi.org/10.1038/s41538-026-00816-5
