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Development of Smart Colorimetric Sensing Films Carbohydrate-Based with Soybean Wax and Purple Cauliflower Anthocyanins for Visual Monitoring of Shrimp Freshness

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Abstract

Novel pH-colorimetric intelligent films were designed from agar and methylcellulose matrix (AM) with soybean wax (SBW) in several percentages (5, 10, 15, and 20%w/w) combined with purple cauliflower (CF) anthocyanins as an indicator of the shrimp freshness at 4 °C and 25 °C of storage temperatures. The color was observed in a mixture of AM/CF anthocyanins with SBW (hydrophobic), which completely converted in pH acidity 2–6 and somewhat in pH alkalinity 7–12, equivalent to the color seen when exposed to ammonia vapors 100 mmol/L. The spectroscopic analysis indicated that SBW was successfully settled into the AM/CF film. The homogenized SBW films enhanced the mechanical, thermal, antioxidant, control release of the anthocyanins and physical properties, significantly reducing water vapor permeability in AM/CF/15%SBW. Remarkably, SBW films showed total protection for UV–Vis light and a beneficial decline in visible light. Lastly, pH-colorimetric film validity to indicate the freshness/spoilage of a model food (shrimp) was confirmed.

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Funding

This work was supported by the National Natural Science Foundation of China (Grant Nos. 31772073, 31671844); and Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).

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Author notes

  1. Sulafa B. H. Hashim Haroon Elrasheid Tahir have contributed equally to this work.

Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., Zhenjiang, 212013, Jiangsu, China

    Sulafa B. H. Hashim, Haroon Elrasheid Tahir, Amer Ali Mahdi, Li Liu, Junjun Zhang, Xiaodong Zhai, Zou Xiaobo & Shi Jiyong

  2. Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, P. O. Box 12702, Khartoum, Sudan

    Sulafa B. H. Hashim, Nosyba A. Ibrahim & Mahmoud M. Hassan

  3. Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, P. O. Box TL 1882, Tamale, Ghana

    Gustav Komla Mahunu

  4. Food Research Centre, P. O. Box 213, Khartoum North, Sudan

    Faisal Nureldin Awad

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  1. Sulafa B. H. Hashim
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  2. Haroon Elrasheid Tahir
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Hashim, S.B.H., Tahir, H.E., Mahdi, A.A. et al. Development of Smart Colorimetric Sensing Films Carbohydrate-Based with Soybean Wax and Purple Cauliflower Anthocyanins for Visual Monitoring of Shrimp Freshness. J Polym Environ 30, 4362–4376 (2022). https://doi.org/10.1007/s10924-022-02483-5

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