Zhang, J, Huang, X, Zou, X et al. (8 more authors) (2021) A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii. Journal of Food Engineering, 292. 110290. ISSN 0260-8774
Abstract
An ink-free printing method of multifunction pH indicator was provided based on agar and polyvinyl alcohol (AP) incorporated with curcumin for monitoring shrimp freshness. The physical properties results showed that the addition of curcumin increased elongation at break of hydrogel films from 47.02% to 68.69% but reduced their water content. The curcumin film showed a greater colorimetric stability at 4 °C which ΔE value was 3.93. The hydrogel film exhibited obvious color changes to ammonia while the electrochemical writing pattern was well-stable acts as a reference. Meanwhile, the intelligent indicator presented the highly color change from yellow to red with the increasing of shrimp storage time. Last but not the least, the printed information not only provides the basic information of packaging (production date, shelf-life, etc.) but also has the reference function for indicators.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2020 Elsevier Ltd. All rights reserved. This is an author produced version of an article, published in Journal of Food Engineering. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Curcumin; Hydrogel film; Shrimp; Electrochemical writing; Color stability; Non-destructive method |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 23 Nov 2021 14:48 |
Last Modified: | 15 Jan 2022 01:35 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.jfoodeng.2020.110290 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:180560 |
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Licence: CC-BY-NC-ND 4.0