Development of a pH‐sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin‐loaded gelatin films
Abstract An intelligent pH‐sensing indicator containing Roselle (Hibiseus sabdariffa L.) (RS) anthocyanin and curcumin (CR) was developed and characterized as on‐package indicator tags to check the freshness of shrimp during the storage at 4°C. FE‐SEM and FT‐IR analysis showed that RS and CR were su...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-07-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3375 |
| _version_ | 1797780583435206656 |
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| author | Fatemeh S. Mohseni‐Shahri Farid Moeinpour |
| author_facet | Fatemeh S. Mohseni‐Shahri Farid Moeinpour |
| author_sort | Fatemeh S. Mohseni‐Shahri |
| collection | DOAJ |
| description | Abstract An intelligent pH‐sensing indicator containing Roselle (Hibiseus sabdariffa L.) (RS) anthocyanin and curcumin (CR) was developed and characterized as on‐package indicator tags to check the freshness of shrimp during the storage at 4°C. FE‐SEM and FT‐IR analysis showed that RS and CR were successfully immobilized in the gelatin–glycerol film‐forming substrate. The addition of various natural dyes increased the thickness and antioxidant action of the colorimetric film. To assess the response to changes in the pH, the colorimetric film was immersed in different buffers. Based on volatile amines secreted by shrimp, a test application of a colorimetric film containing natural dyes at a ratio of CR:RS = 1:4 (v/v) was conducted in shrimp at 4°C. The total volatile basic nitrogen (TVB‐N) and the pH of shrimp were monitored during refrigerated storage for 10 days, and the color changes of the indicator were recorded simultaneously. The results indicated that the designed colorimetric film could produce various colors, which are thought to be indicative of the freshness and spoilage of packaged shrimp. Therefore, the target film can be utilized as a promising smart packaging material for monitoring the freshness of shrimp and aquatic products in real time. |
| first_indexed | 2024-03-12T23:46:07Z |
| format | Article |
| id | doaj.art-1929cb509dfe4ad99efeaea702af21c3 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-12T23:46:07Z |
| publishDate | 2023-07-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-1929cb509dfe4ad99efeaea702af21c32023-07-14T06:57:56ZengWileyFood Science & Nutrition2048-71772023-07-011173898391010.1002/fsn3.3375Development of a pH‐sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin‐loaded gelatin filmsFatemeh S. Mohseni‐Shahri0Farid Moeinpour1Department of Chemistry, Bandar Abbas Branch Islamic Azad University Bandar Abbas IranDepartment of Chemistry, Bandar Abbas Branch Islamic Azad University Bandar Abbas IranAbstract An intelligent pH‐sensing indicator containing Roselle (Hibiseus sabdariffa L.) (RS) anthocyanin and curcumin (CR) was developed and characterized as on‐package indicator tags to check the freshness of shrimp during the storage at 4°C. FE‐SEM and FT‐IR analysis showed that RS and CR were successfully immobilized in the gelatin–glycerol film‐forming substrate. The addition of various natural dyes increased the thickness and antioxidant action of the colorimetric film. To assess the response to changes in the pH, the colorimetric film was immersed in different buffers. Based on volatile amines secreted by shrimp, a test application of a colorimetric film containing natural dyes at a ratio of CR:RS = 1:4 (v/v) was conducted in shrimp at 4°C. The total volatile basic nitrogen (TVB‐N) and the pH of shrimp were monitored during refrigerated storage for 10 days, and the color changes of the indicator were recorded simultaneously. The results indicated that the designed colorimetric film could produce various colors, which are thought to be indicative of the freshness and spoilage of packaged shrimp. Therefore, the target film can be utilized as a promising smart packaging material for monitoring the freshness of shrimp and aquatic products in real time.https://doi.org/10.1002/fsn3.3375food spoilage sensorintelligent packagingmixed natural dyespH indicators |
| spellingShingle | Fatemeh S. Mohseni‐Shahri Farid Moeinpour Development of a pH‐sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin‐loaded gelatin films Food Science & Nutrition food spoilage sensor intelligent packaging mixed natural dyes pH indicators |
| title | Development of a pH‐sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin‐loaded gelatin films |
| title_full | Development of a pH‐sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin‐loaded gelatin films |
| title_fullStr | Development of a pH‐sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin‐loaded gelatin films |
| title_full_unstemmed | Development of a pH‐sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin‐loaded gelatin films |
| title_short | Development of a pH‐sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin‐loaded gelatin films |
| title_sort | development of a ph sensing indicator for shrimp freshness monitoring curcumin and anthocyanin loaded gelatin films |
| topic | food spoilage sensor intelligent packaging mixed natural dyes pH indicators |
| url | https://doi.org/10.1002/fsn3.3375 |
| work_keys_str_mv | AT fatemehsmohsenishahri developmentofaphsensingindicatorforshrimpfreshnessmonitoringcurcuminandanthocyaninloadedgelatinfilms AT faridmoeinpour developmentofaphsensingindicatorforshrimpfreshnessmonitoringcurcuminandanthocyaninloadedgelatinfilms |