Halochromic (pH-Responsive) Indicators Based on Natural Anthocyanins for Monitoring Fish Freshness/Spoilage
Today, smart indicators especially based on pigments and natural biopolymers have developed significantly in laboratory and industrial scale. In addition to tracking the freshness and spoilage of the product, these intelligent systems inform the consumer about the quality of the packaged product wit...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Journal of Composites Science |
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| Online Access: | https://www.mdpi.com/2504-477X/7/4/143 |
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| author | Arezou Khezerlou Mahmood Alizadeh Sani Milad Tavassoli Reza Abedi-Firoozjah Ali Ehsani David Julian McClements |
| author_facet | Arezou Khezerlou Mahmood Alizadeh Sani Milad Tavassoli Reza Abedi-Firoozjah Ali Ehsani David Julian McClements |
| author_sort | Arezou Khezerlou |
| collection | DOAJ |
| description | Today, smart indicators especially based on pigments and natural biopolymers have developed significantly in laboratory and industrial scale. In addition to tracking the freshness and spoilage of the product, these intelligent systems inform the consumer about the quality of the packaged product without opening the package. On the other hand, they reduce food waste and minimize food poisoning. In this study, two halochromic smart indicators were constructed by encapsulating saffron petal and barberry anthocyanins in gelatin/chitin nanofiber films for indication of the freshness/spoilage of fish fillets. Insights into the molecular, structural, and optical properties of these indicators were obtained using X-ray diffraction, scanning electron microscopy, and infrared spectroscopy, and colorimetry analyses. The results showed that the indicators had smooth surfaces and that the pigments were evenly distributed throughout the biopolymer network. The barberry and saffron anthocyanin solutions underwent color changes from reddish to yellow for barberry and reddish to pink to violet to greenish and yellow for saffron anthocyanin after being exposed to different pH values (1–14). The change in appearance of halochromic indicators was quantified by measuring their color coordinates (<i>L*</i>, <i>a*</i>, <i>b*</i>). When applied for estimating fish spoilage, the color of the G/ChNF/BA and G/ChNF/SPA indicators turned from pink to yellow and from violet to green, respectively. After 3 days of storage, the pH and total volatile basic nitrogen of fish fillets reached 8.0 and 49.06 mg N/100 g, respectively. Therefore, a direct relationship between the increase in pH values, the increase in volatile nitrogen bases content, and the changes in the color of the smart indicator applied to monitor the fish was observed. The simulation tests showed that pH-responsive smart indicators can reveal visually fish fillets freshness in real time prior to the point of consumption. |
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| format | Article |
| id | doaj.art-a18e8ec595884550a6e75b6c25de95e7 |
| institution | Directory Open Access Journal |
| issn | 2504-477X |
| language | English |
| last_indexed | 2024-03-11T04:53:10Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Journal of Composites Science |
| spelling | doaj.art-a18e8ec595884550a6e75b6c25de95e72023-11-17T19:52:18ZengMDPI AGJournal of Composites Science2504-477X2023-04-017414310.3390/jcs7040143Halochromic (pH-Responsive) Indicators Based on Natural Anthocyanins for Monitoring Fish Freshness/SpoilageArezou Khezerlou0Mahmood Alizadeh Sani1Milad Tavassoli2Reza Abedi-Firoozjah3Ali Ehsani4David Julian McClements5Student Research Committee, Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, IranDivision of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran 1417614411, IranStudent Research Committee, Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 5166614711, IranStudent Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 6715847141, IranNutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz 516615731, IranDepartment of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USAToday, smart indicators especially based on pigments and natural biopolymers have developed significantly in laboratory and industrial scale. In addition to tracking the freshness and spoilage of the product, these intelligent systems inform the consumer about the quality of the packaged product without opening the package. On the other hand, they reduce food waste and minimize food poisoning. In this study, two halochromic smart indicators were constructed by encapsulating saffron petal and barberry anthocyanins in gelatin/chitin nanofiber films for indication of the freshness/spoilage of fish fillets. Insights into the molecular, structural, and optical properties of these indicators were obtained using X-ray diffraction, scanning electron microscopy, and infrared spectroscopy, and colorimetry analyses. The results showed that the indicators had smooth surfaces and that the pigments were evenly distributed throughout the biopolymer network. The barberry and saffron anthocyanin solutions underwent color changes from reddish to yellow for barberry and reddish to pink to violet to greenish and yellow for saffron anthocyanin after being exposed to different pH values (1–14). The change in appearance of halochromic indicators was quantified by measuring their color coordinates (<i>L*</i>, <i>a*</i>, <i>b*</i>). When applied for estimating fish spoilage, the color of the G/ChNF/BA and G/ChNF/SPA indicators turned from pink to yellow and from violet to green, respectively. After 3 days of storage, the pH and total volatile basic nitrogen of fish fillets reached 8.0 and 49.06 mg N/100 g, respectively. Therefore, a direct relationship between the increase in pH values, the increase in volatile nitrogen bases content, and the changes in the color of the smart indicator applied to monitor the fish was observed. The simulation tests showed that pH-responsive smart indicators can reveal visually fish fillets freshness in real time prior to the point of consumption.https://www.mdpi.com/2504-477X/7/4/143anthocyaninsintelligent packaginghalochromic indicatorsfish spoilage |
| spellingShingle | Arezou Khezerlou Mahmood Alizadeh Sani Milad Tavassoli Reza Abedi-Firoozjah Ali Ehsani David Julian McClements Halochromic (pH-Responsive) Indicators Based on Natural Anthocyanins for Monitoring Fish Freshness/Spoilage Journal of Composites Science anthocyanins intelligent packaging halochromic indicators fish spoilage |
| title | Halochromic (pH-Responsive) Indicators Based on Natural Anthocyanins for Monitoring Fish Freshness/Spoilage |
| title_full | Halochromic (pH-Responsive) Indicators Based on Natural Anthocyanins for Monitoring Fish Freshness/Spoilage |
| title_fullStr | Halochromic (pH-Responsive) Indicators Based on Natural Anthocyanins for Monitoring Fish Freshness/Spoilage |
| title_full_unstemmed | Halochromic (pH-Responsive) Indicators Based on Natural Anthocyanins for Monitoring Fish Freshness/Spoilage |
| title_short | Halochromic (pH-Responsive) Indicators Based on Natural Anthocyanins for Monitoring Fish Freshness/Spoilage |
| title_sort | halochromic ph responsive indicators based on natural anthocyanins for monitoring fish freshness spoilage |
| topic | anthocyanins intelligent packaging halochromic indicators fish spoilage |
| url | https://www.mdpi.com/2504-477X/7/4/143 |
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