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. 2024 Feb 10;16(4):495.
doi: 10.3390/polym16040495.

Colorimetric Films Based on Polyvinyl Alcohol and Anthocyanins Extracted from Purple Tomato to Monitor the Freshness of Shrimp

Yangyang Qi  1 , Yana Li  1
Affiliations

Colorimetric Films Based on Polyvinyl Alcohol and Anthocyanins Extracted from Purple Tomato to Monitor the Freshness of Shrimp

Yangyang Qi et al. Polymers (Basel). .

Abstract

Anthocyanin extracts from purple tomato (PTA) were incorporated with polyvinyl alcohol (PVA), resulting in a series of colorimetric PVA/PTA films with PTA concentrations of 0%, 1%, 3%, and 5% (based on PVA). The role of anthocyanin on color response, Fourier-transform infrared (FTIR), thickness, water content, mechanical properties, antioxidant activity, and water vapor permeability (WVP) through the films was examined. In addition, its application in smart packaging to assess the freshness of shrimp was studied. It was found that the tensile strength, contact angle and WVP of PVA/PTA films increases with the addition of more PTA, while the elongation at break and water content decreased. FTIR analysis showed that there are interactions between PTA and the PVA matrix. The addition of anthocyanins caused significant improvement in the antioxidant properties of PVA films. Furthermore, the total volatile alkaline nitrogen (TVB-N), total plate count (TPC), and pH value of shrimp were monitored after 4 days of refrigeration, and the color change of the indexes was recorded. The PVA/PTA films changed color from purple to yellow-green during the storage time of 0-4 days for shrimp. This suggests that the film could be used in smart packaging as a real-time freshness indicator for shrimp.

Keywords: intelligent packaging; polyvinyl alcohol; purple tomato anthocyanin; shrimp.

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Conflict of interest statement

There are no conflicts of interest in this study.

Figures

Figure 1
Figure 1
Structural changes of anthocyanins at different pH values.
Figure 2
Figure 2
UV-visible spectra (a); visual color of PTA at pH 2–12 (b); color response of PVA/PTA films with different concentrations of PTA at pH 2–12 (c); and total color difference (ΔE) of PVA/PTA films containing 1%, 3%, and 5% PTA, respectively, as a function of pH (d).
Figure 3
Figure 3
Mechanical properties of the PVA/PTA films (a); DPPH radical scavenging activity of PVA/PTA films (b), different lowercase letters indicate significant differences (p < 0.05); and FTIR spectra of PVA and PVA/PTA films (c).
Figure 3
Figure 3
Mechanical properties of the PVA/PTA films (a); DPPH radical scavenging activity of PVA/PTA films (b), different lowercase letters indicate significant differences (p < 0.05); and FTIR spectra of PVA and PVA/PTA films (c).
Figure 4
Figure 4
Color change of films based on PVA/PTA films used to monitored shrimp freshness.
See this image and copyright information in PMC

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