Abstract
In this study, a novel gallic acid-based anthocyanin electrospun sensor was developed to monitor the freshness of the shrimp. “The sensor contains blueberry anthocyanin as indicator dye, polyacrylonitrile as polymer, and gallic acid as copigment. The sensor was studied by SEM, FT-IR, color stability, and its response to dimethylamine and trimethylamine. The results showed that the anthocyanin electrospun sensor was copigmented with gallic acid, which improved the color stability during storage (ΔE<5) and sensitivity to dimethylamine and trimethylamine. The color changes were obvious by the naked eye, which proved that the anthocyanin-gallic of the anthocyanin-gallic acid electrospun sensor during shrimp storage over 5 days at 4 °C was positively correlated with the contents of TVB-N (R2 = 0.9905) and pH (R2 = 0.9906). The color of the sensors ranged from pink to purple to yellow, and they represented the freshness, medium freshness, and spoilage of shrimp. The color changes are obvious to the naked eye. The indicated membrane had good application value in the nondestructive testing of shrimp, as the anthocyanin-gallic acid sensor could evaluate the freshness of the shrimp. This membrane demonstrates significant potential for nondestructive testing of shrimp freshness. The combination of electrospun technology and copigmentation provided a new idea for detecting the freshness of food.
Similar content being viewed by others
Data Availability
No datasets were generated or analyzed during the current study.
References
Aydogdu Emir A, Yildiz E, Aydogdu Y, Sumnu G, Sahin S (2021) Gallic acid encapsulated pea flour-based nanofibers produced by electrospinning as a potential active food packaging material. Legum Sci 3(2):201–213. https://doi.org/10.1002/leg3.90
Bao Y, Cui H, Tian J, Ding Y, Tian Q, Zhang W, Wang M, Zang Z, Sun X, Li D, Si X, Li B (2022) Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring. Food Control 131:108441. https://doi.org/10.1016/j.foodcont.2021.108441
Câmara AK, Ignacio F, Paglarini CDS, Vidal VAS, Santos M, Pollonio MAR (2020) Meat products as prebiotic food carrier. Food Nutr Res 94:223–265. https://doi.org/10.1016/bs.afnr.2020.06.009
Cavalcanti RN, Santos DT, Meireles MAA (2011) Non-thermal stabilization mechanisms of anthocyanins in model and food systems—an overview. Food Res Int 44(2):499–509. https://doi.org/10.1016/j.foodres.2010.12.007
Chu M, Feng N, An H, You G, Mo C, Zhong H, Pan L, Hu D (2020) Design and validation of antibacterial and pH response of cationic guar gum film by combining hydroxyethyl cellulose and red cabbage pigment. Int J Biol Macromol 162:1311–1322. https://doi.org/10.1016/j.ijbiomac.2020.06.198
Chung C, Rojanasasithara T, Mutilangi W, McClements DJ (2017) Stability improvement of natural food colors: impact of amino acid and peptide addition on anthocyanin stability in model beverages. Food Chem 218:277–284. https://doi.org/10.1016/j.foodchem.2016.09.087
Coşkuner Filiz B, Basaran Elalmis Bektaş İS, Kantürk Figen A (2021) Fabrication of stable electrospun blended chitosan-poly(vinyl alcohol) nanofibers for designing naked-eye colorimetric glucose biosensor based on GOx/HRP. Int J Biol Macromol 192:999–1012. https://doi.org/10.1016/j.ijbiomac.2021.10.048
Dangles O, Brouillard R (1992) Polyphenol interactions. The copigmentation case: thermodynamic data from temperature variation and relaxation kinetics. Medium effect. Can J Chem 70(8):2174–2189. https://doi.org/10.1139/v92-273
Davies AJ, Mazza G (1993) Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds. J Agric Food Chem 41(5):716–720. https://doi.org/10.1021/jf00029a007
Diler A, Genç İY (2018) A practical quality index method (QIM) developed for aquacultured rainbow trout (oncorhynchus mykiss). Int J Food Prop 21(1):858–867. https://doi.org/10.1080/10942912.2018.1466326
Du L, Chai C, Guo M, Lu X (2015) A model for discrimination freshness of shrimp. Sens Bio-Sens Res 6:28–32. https://doi.org/10.1016/j.sbsr.2015.11.001
Etxabide A, Kilmartin PA, Maté JI (2021) Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development. Food Control 121:107645. https://doi.org/10.1016/j.foodcont.2020.107645
Fares MM, Masadeh KH (2018) Natural dye cyanidin-based polyacrylonitrile conjugate as environmental-friendly thin film sensor. Adv Polym Technol 37(4):977–984. https://doi.org/10.1002/adv.21746
Freitas PAV, de Oliveira TV, Silva RRA, Moraes F e, Allan R, Pires AC, Soares RRA, Junior NS, Soares NFF (2020) Effect of pH on the intelligent film-forming solutions produced with red cabbage extract and hydroxypropylmethylcellulose. Food Packag Shelf Life 26:100604. https://doi.org/10.1016/j.fpsl.2020.100604
Gil L, Barat JM, Baigts D, Martínez-Máñez R, Soto J, Garcia-Breijo E, Aristoy M, Toldrá F, Llobet E (2011) Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue. Food Chem 126(3):1261–1268. https://doi.org/10.1016/j.foodchem.2010.11.054
Gras CC, Bogner H, Carle R, Schweiggert RM (2016) Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot (daucus carota ssp. sativus var. atrorubens alef.) anthocyanins. Food Res Int 85:291–300. https://doi.org/10.1016/j.foodres.2016.05.006
He H, Song Y, Li M, Zhang H, Li J, Huang H, Li Y (2023) A novel anthocyanin electrospun film by caffeic acid co-pigmentation for real-time fish freshness monitoring. Anal Methods 15(2):228–239. https://doi.org/10.1039/d2ay01434c
He Z, Zhu H, Xu M, Zeng M, Qin F, Chen J (2016) Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts. Food Chem 209:234–240. https://doi.org/10.1016/j.foodchem.2016.04.048
Huang H, Song Y, Zhang Y, Li Y, Li J, Lu X, Wang C (2022) Electrospun nanofibers: current progress and applications in food systems. J Agric Food Chem 70(5):1391–1409. https://doi.org/10.1021/acs.jafc.1c05352
Huang Y, Zhou W (2019) Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion. Food Chem 278:357–363. https://doi.org/10.1016/j.foodchem.2018.11.073
Kanatt SR (2020) Development of active/intelligent food packaging film containing amaranthus leaf extract for shelf life extension of chicken/fish during chilled storage. Food Packag Shelf Life 24:100506. https://doi.org/10.1016/j.fpsl.2020.100506
Liu D, Cui Z, Shang M, Zhong Y (2021) A colorimetric film based on polyvinyl alcohol/sodium carboxymethyl cellulose incorporated with red cabbage anthocyanin for monitoring pork freshness. Food Packag Shelf Life 28:100641. https://doi.org/10.1016/j.fpsl.2021.100641
Metrangolo P, Resnati G (2001) Halogen bonding: a paradigm in supramolecular chemistry. Chem Eur J 7(12):2511–2519. https://doi.org/10.1002/1521-3765(20010618)
Nagarajarao RC (2016) Recent advances in processing and packaging of fishery products: a review. Aquat Procedia 7:201–213. https://doi.org/10.1016/j.aqpro.2016.07.028
Qian B, Liu J, Zhao S, Cai J, Jing P (2017) The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability. Food Chem 228:526–532. https://doi.org/10.1016/j.foodchem.2017.01.120
Sari F (2016) The copigmentation effect of different phenolic acids on B erberis crataegina anthocyanins: copigmentation with phenolic acids. J Food Process Preserv 40(3):422–430. https://doi.org/10.1111/jfpp.12619
Seddaoui N, Amine A (2021) Smartphone-based competitive immunoassay for quantitative on-site detection of meat adulteration. Talanta 230:122346–122346. https://doi.org/10.1016/j.talanta.2021.122346
Sun W, Liu Y, Jia L, Saldaña MDA, Dong T, Jin Y, Sun W (2021) A smart nanofibre sensor based on anthocyanin/poly-l-lactic acid for mutton freshness monitoring. Int J Food Sci Technol 56(1):342–351. https://doi.org/10.1111/ijfs.14648
Sun X, Shokri S, Gao B, Xu Z, Li B, Zhu T, Wang Y, Zhu J (2022) Improving effects of three selected co-pigments on fermentation, color stability, and anthocyanins content of blueberry wine. Food Sci Technol 156:113070. https://doi.org/10.1016/j.lwt.2022.113070
Wang L, Ran X, Tang H, Cao D (2021) Recent advances on reaction-based amine fluorescent probes. Dyes Pigments 194:109634. https://doi.org/10.1016/j.dyepig.2021.109634
Wells N, Yusufu D, Mills A (2019) Colourimetric plastic film indicator for the detection of the volatile basic nitrogen compounds associated with fish spoilage. Talanta 194:830–836. https://doi.org/10.1016/j.talanta.2018.11.020
Wu C, Li Y, Sun J, Lu Y, Tong C, Wang L, Yan Z, Pang J (2020) Novel konjac glucomannan films with oxidized chitin nanocrystals immobilized red cabbage anthocyanins for intelligent food packaging. Food Hydrocoll 98:105245. https://doi.org/10.1016/j.foodhyd.2019.105245
Xiao X, He Q, Fu Z, Xu M, Zhang X (2016) Applying CS and WSN methods for improving efficiency of frozen and chilled aquatic products monitoring system in cold chain logistics. Food Control 60:656–666. https://doi.org/10.1016/j.foodcont.2015.09.012
Zhai X, Zou X, Shi J, Huang X, Sun Z, Li Z, Sun Y, Li Y, Wang X, Holmes M, Gong Y, Povey M, Xiao J (2020) Amine-responsive bilayer films with improved illumination stability and electrochemical writing property for visual monitoring of meat spoilage. Sensors Actuators B Chem 302:127130. https://doi.org/10.1016/j.snb.2019.127130
Zhang Y, Sang J, Chen F, Sang J, Li C (2018) β-cyclodextrin-assisted extraction and green chromatographic analysis of hibiscus sabdariffa L. anthocyanins and the effects of gallic/ferulic/caffeic acids on their stability in beverages. J Food Meas Charact 12(4):2475–2483. https://doi.org/10.1007/s11694-018-9864-7
Funding
This work was financially supported by National Natural Science Foundation of China (22176069), Natural Science Foundation of Jilin Province (20220101042JC and 20220101263JC), and China Postdoctoral Science Foundation (2021M691199).
Author information
Authors and Affiliations
Contributions
Hongmei He: conceptualization, investigation, visualization, writing—original draft. Luwei Wang: data curation, investigation, writing—original draft. Hui Huang: funding acquisition, supervision, writing—review and editing. Yongxin Li: project administration, supervision, writing—review and editing.
Corresponding authors
Ethics declarations
Ethics Approval
This article does not contain any studies with human participants or animals performed by any of the authors.
Consent to Participate
Not applicable.
Competing Interests
The authors declare no competing interests.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Supplementary file 1
(DOCX 1282 kb)
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
He, H., Wang, L., Huang, H. et al. A Novel Gallic Acid-Based Anthocyanin Electrospun Sensor for Monitoring Shrimp Freshness. Food Anal. Methods 17, 689–700 (2024). https://doi.org/10.1007/s12161-024-02604-x
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-024-02604-x