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. 2024 May 22;10(11):e31527.
doi: 10.1016/j.heliyon.2024.e31527. eCollection 2024 Jun 15.

Colorimetric indicator films based on carboxymethyl cellulose and anthocyanins as a visual indicator for shrimp freshness tracking

Pimonpan Kaewprachu  1   2 , Chalalai Jaisan  1   2 , Saroat Rawdkuen  3 , Kazufumi Osako  4
Affiliations

Colorimetric indicator films based on carboxymethyl cellulose and anthocyanins as a visual indicator for shrimp freshness tracking

Pimonpan Kaewprachu et al. Heliyon. .

Abstract

This study aimed to evaluate the response efficiency of colorimetric indicator films based on carboxymethyl cellulose (CMC) incorporated with different anthocyanins [Karanda alone (CMC/AK), butterfly pea alone (CMC/AB), and a mixture of anthocyanins from Karanda and butterfly pea (CMC/AK75/AB25)] for tracking shrimp freshness during storage at different temperatures and times (4 °C for 8 days and 25 °C for 30 h). The mathematical models were also applied to predict their freshness and shelf life. The CMC/AK75/AB25 indicator film was the most sensitive and clearly changed color, which could be distinguished by the naked eye. Color changes indicated the shrimp deterioration processes: dark purple (fresh), purplish gray or gray (semi-fresh), and olive green or brown (spoilage). During shrimp storage at temperatures of 4 and 25 °C, the pH reached 7.52 and 8.14, TVB-N 35.98 and 72.72 mg/100 g, and TVC 5.75 and 7.88 log CFU/g, respectively, indicating shrimp had completely deteriorated. Furthermore, there was a positive correlation between the ΔE value of the indicator film and both TVB-N and TVC. These findings suggest that the CMC/AK75/AB25 indicator film could serve as a real-time visual indicator for tracking shrimp freshness and could enhance the guarantee of shrimp safety.

Keywords: Anthocyanin; Carboxymethyl cellulose; Colorimetric indicator; Food spoilage; Shrimp freshness.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Visual color changes of the colorimetric indicator films for monitoring shrimp freshness during storage at different temperatures. (A) temperature of 4 °C for 8 days and (B) temperature of 25 °C for 30 h.
Fig. 2
Fig. 2
The correlation between TVB-N, TVC, and ΔΕ values of the colorimetric indicator films at 4 °C: (A–B) CMC/AK film (C–D) CMC/AB film (E–F) CMC/AK75/AB25. TVB-N: total volatile basic nitrogen; TVC: total viable count; ΔΕ: total color difference.
Fig. 3
Fig. 3
The correlation between TVB-N, TVC, and ΔΕ values of the colorimetric indicator films at 25 °C: (A–B) CMC/AK film (C–D) CMC/AB film (E–F) CMC/AK75/AB25. TVB-N: total volatile basic nitrogen; TVC: total viable count; ΔΕ: total color difference.
Fig. 4
Fig. 4
Comparison of predicted microbial counts and actual microbial counts under 4 °C. Circular filled dots are actual data and solid lines are predicted ones.
See this image and copyright information in PMC

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