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

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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.

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Acknowledgements

The authors would like to acknowledge Shiraz University for their financial support.

Funding

This study was funded by Shiraz University.

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Authors and Affiliations

  1. Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, 71441-65186, Iran

    Marjan Majdinasab, Seyed Mohammad Hashem Hosseini, Marziyeh Sepidname & Manizheh Negahdarifar

  2. Key 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

    Peiwu Li

Authors
  1. Marjan Majdinasab
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  2. Seyed Mohammad Hashem Hosseini
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  3. Marziyeh Sepidname
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  4. Manizheh Negahdarifar
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  5. Peiwu Li
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Correspondence to Marjan Majdinasab.

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Majdinasab, M., Hosseini, S.M.H., Sepidname, M. et al. Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage. J Food Sci Technol 55, 1695–1704 (2018). https://doi.org/10.1007/s13197-018-3082-5

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  • DOI: https://doi.org/10.1007/s13197-018-3082-5

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