A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii. (March 2021)

• Record Type: Journal Article
• Authors: Zhang, Junjun; Huang, Xiaowei; Zou, Xiaobo; Shi, Jiyong; Zhai, Xiaodong; Liu, Li; Li, Zhihua; Holmes, Melvin; Gong, Yunyun; Povey, Megan; Xiao, Jianbo
• Is Part Of: Journal of food engineering. Volume 292(2021)
• Publication Date: 2021-03
• Subjects: Curcumin -- Hydrogel film -- Shrimp -- Electrochemical writing -- Color stability -- Non-destructive method; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2020.110290
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: An ink-free printing method of multifunction pH indicator was provided based on agar and polyvinyl alcohol (AP) incorporated with curcumin for monitoring shrimp freshness. The physical properties results showed that the addition of curcumin increased elongation at break of hydrogel films from 47.02% to 68.69% but reduced their water content. The curcumin film showed a greater colorimetric stability at 4 °C which ΔE value was 3.93. The hydrogel film exhibited obvious color changes to ammonia while the electrochemical writing pattern was well-stable acts as a reference. Meanwhile, the intelligent indicator presented the highly color change from yellow to red with the increasing of shrimp storage time. Last but not the least, the printed information not only provides the basic information of packaging (production date, shelf-life, etc.) but also has the reference function for indicators. Highlights: The visual indicator had lower ΔE values and greater colorimetric stability. The packaging information were successfully printed on the hydrogel film with an electrochemical writing method. The curcumin film was used as a sensor for shrimp freshness and the imprint character was used as a reference. The visual indicator exhibited positive correlation between color change and TVB-N level of shrimp.