Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork

Ezati, Parya; Bang, Yeong‐Ju; Rhim, Jong‐Whan

doi:10.1016/j.foodchem.2020.127995

Cited by 141 publications

(88 citation statements)

References 37 publications

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“…Because here I don't see any use of enzymes, peptides, micro-organisms etc. 8. On page 7 it is stated that the colour change is caused by a structural transformation of the ACN.…”

Section: Data Availabilitymentioning

confidence: 99%

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A simple optical pH sensor based on pectin and Ruellia tuberosa L-derived anthocyanin for fish freshness monitoring

et al. 2021

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A simple optical pH sensor using the active compound anthocyanin (ACN), derived Ruellia tuberosa L. flower immobilized in a pectin membrane matrix, was been fabricated and employed to monitor the freshness of tilapia fish at room temperature and 4oC storage. The quantitative pH values were measured based on the UV-Vis spectroscopy absorbance. The optimum pectin weight and ACN concentrations were 0.1% and 0.025 mg/L. The sensor showed good sensitivity at 0.03 M phosphate buffer solution. The sensor’s reproducibility was evaluated using 10 replicate sensors where a standard deviation of 0.045 or relative standard deviation of 9.15 was achieved. The sensor displayed an excellent response after 10 minutes of exposure, possessing a response stability for 10 consecutive days. The decrease in pH value of the Tilapia fish from 7.3 to 5 was observed in a 48 hour test, which can be used as the parameter when monitoring fish freshness. Overall, this reported optical pH sensor has a novelty as it could be used to monitor the rigor mortis phase of fish meat, which is useful in food industry.

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“…Because here I don't see any use of enzymes, peptides, micro-organisms etc. 8. On page 7 it is stated that the colour change is caused by a structural transformation of the ACN.…”

Section: Data Availabilitymentioning

confidence: 99%

“…Beside these two methods, a pH sensor can also be employed to monitor fish freshness. [5][6][7][8] There have been several methods proposed to determine pH levels of a fish sample. The most common methods used are optical sensors and ion-selective electrodes (ISEs).…”

Section: Introductionmentioning

confidence: 99%

A simple optical pH sensor based on pectin and Ruellia tuberosa L-derived anthocyanin for fish freshness monitoring

et al. 2021

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Section: Curcumin Used As Bio-based Sensormentioning

confidence: 99%

“…A similar pH sensor based on naphthoquinone (shikonin) and cellulose was also developed [75] and a similar method was applied as aforementioned to develop the color sensing film. Shikonin, a red naphthoquinone pigment, was extracted from gromwell root (Lithospermum erythrorhyzon) to be used as color sensor [75]. Film application on fish and pork packages showed a similar outcome, revealing a color change from red to blue as consequence of the pH increase in the environment due to the production of TVB-N.…”

Section: Curcumin Used As Bio-based Sensormentioning

confidence: 99%

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Rodrigues

Souza

Coelhoso

et al. 2021

Sensors

116

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Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.

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“…Beside these two methods, a pH sensor can also be employed to monitor fish freshness. [4][5][6][7] There have been several methods proposed to determine pH levels of a fish sample. The most common methods used are optical sensors and ion-selective electrodes (ISEs).…”

Section: Introductionmentioning

confidence: 99%

A simple optical pH sensor based on pectin and Ruellia tuberosa L-derived anthocyanin for fish freshness monitoring

et al. 2021

View full text Add to dashboard Cite

A simple optical pH sensor using the active compound anthocyanin (ACN), derived Ruellia tuberosa L. flower immobilized in a pectin membrane matrix, was been fabricated and employed to monitor the freshness of tilapia fish at room temperature and 4oC storage. The optimum pectin weight and ACN concentrations were 0.1% and 0.025 mg/L. The sensor showed good sensitivity at 0.03 M phosphate buffer solution. The sensor’s reproducibility was evaluated using 10 replicate sensors where a standard deviation of 0.045 or relative standard deviation of 9.15 was achieved. The sensor displayed an excellent response after 10 minutes of exposure, possessing a response stability for 10 consecutive days. The decrease in pH value of the Tilapia fish from 7.3 to 5 was observed in a 48 hour test, which can be used as the parameter when monitoring fish freshness.

show abstract

Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork

Cited by 141 publications

References 37 publications

A simple optical pH sensor based on pectin and Ruellia tuberosa L-derived anthocyanin for fish freshness monitoring

A simple optical pH sensor based on pectin and Ruellia tuberosa L-derived anthocyanin for fish freshness monitoring

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

A simple optical pH sensor based on pectin and Ruellia tuberosa L-derived anthocyanin for fish freshness monitoring

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