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J Food Sci Technol. 2018 May;55(5):1695-1704. doi: 10.1007/s13197-018-3082-5. Epub 2018 Mar 2.

Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage.

Author information

1
1Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, 71441-65186 Iran.
2
2Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, 430062 People's Republic of China.

Abstract

Alginate is a non-toxic, renewable, and linear copolymer obtained from the brown algae Laminaria digitata that can be easily shaped into beads. Its good gel forming properties have made it useful for entrapping food and pharmaceutical ingredients. In this study, alginate beads were used in a novel application as a colorimetric sensor in food intelligent packaging. Colorimetric sensor was developed through entrapping red cabbage extract as a pH indicator in alginate beads. The pH indicator beads were used in rainbow trout packaging for monitoring fillets spoilage. Color change of beads during fish storage was measured using the CIELab method. The alginate bead colorimetric sensor is validated by measuring total volatile basic nitrogen (TVB-N) levels and microbial populations in fish samples. Moreover, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were evaluated during storage. Results indicated that increasing the bacterial population during storage and production of proteolytic enzymes resulted in protein degradation, accumulation of volatile amine compounds, increase in the pH and finally color change of alginate beads. The values of TVB-N, pH, PV and TBARS increased with time of storage. The results of TVB-N and microbial growth were in accordance with color change of beads and CIELab data. Therefore, the proposed system enjoys a high sensitivity to pH variations and is capable of monitoring the spoilage of fish or other protein-rich products through its wide range of color changes. The alginate beads containing the red cabbage extract can, thus, be used as a low-cost colorimetric sensor for intelligent packaging applications.

KEYWORDS:

Alginate beads; Colorimetric sensor; Fish spoilage; Red cabbage; pH indicator

Conflict of interest statement

Compliance with ethical standardsAuthors declare that they have no conflict of interest.This article does not contain any studies with human participants performed by any of the authors.

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