Amine-responsive anthocyanin hydrogel for monitoring of fish/shrimp freshness

Abstract

Abstract: A visual, non-destructive method for monitoring fish and shrimp freshness was established based on an amine-responsive hydrogel, which was fabricated by purple sweet potato anthocyanin (Purple sweet potato anthocyanin, PSPA) and agarose. Trimethylamine (TMA) was selected as an indicator of fish and shrimp spoilage. The degree of red-shift of the absorption peaks of PSPA hydrogels reacted with different concentrations of TMA (0-194.22×10-9 mol/L) was investigated. The red (R), green (G), and blue (B) channel values of the hydrogels were analyzed using smartphone imaging combined with Image J software. Using G/R as the output signal to quantify the concentration of TMA, the detection limit was 0.84×10-9 mol/L and the linear range was 8.78-19.386×10-9 mol/L (R2=0.9921). In detecting fish (shrimp) freshness, the method showed a good correlation with the national standard method for measuring TVB-N content with a Pearson coefficient of 0.9984 (0.9966). The use of functional hydrogel and the introduction of smartphones endowed the method with the advantages of simplicity, non-destructiveness, and portability, providing a new method for on-site monitoring of the freshness of aquatic products, which has a broad application prospect in the field of aquatic food safety testing.

Key words: Purple sweet potato anthocyanins, Hydrogel, Aquatic products, Freshness, RGB method monitoring

CLC Number:

TS207.3

Sheng-Ye DONG Yaqin ZHANG Zhaodi FU Xingbo SHI. Amine-responsive anthocyanin hydrogel for monitoring of fish/shrimp freshness[J]. FOOD SCIENCE, 0, (): 0-0.

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