A high-stable and sensitive colorimetric nanofiber sensor based on PCL incorporating anthocyanins for shrimp freshness

Li Liu; Junjun Zhang; Xiaobo Zou; Muhammad Arslan; Jiyong Shi; Xiaodong Zhai; Jianbo Xiao; Xin Wang; Xiaowei Huang; Zhihua Li; Yanxiao Li

doi:10.1016/j.foodchem.2021.131909

A high-stable and sensitive colorimetric nanofiber sensor based on PCL incorporating anthocyanins for shrimp freshness

Food Chem. 2022 May 30:377:131909. doi: 10.1016/j.foodchem.2021.131909. Epub 2021 Dec 22.

Authors

Li Liu¹, Junjun Zhang¹, Xiaobo Zou², Muhammad Arslan¹, Jiyong Shi³, Xiaodong Zhai¹, Jianbo Xiao⁴, Xin Wang¹, Xiaowei Huang⁵, Zhihua Li¹, Yanxiao Li¹

Affiliations

¹ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
² Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address: zou_xiaobo@ujs.edu.cn.
³ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address: shi_jiyong@ujs.edu.cn.
⁴ Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain.
⁵ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address: huangxiaowei@ujs.edu.cn.

PMID: 34990946
DOI: 10.1016/j.foodchem.2021.131909

Abstract

A novel bilayer colorimetric film incorporating polycaprolactone (PCL) with clitoria ternatea Linn anthocyanin (CA) via electrospinning was designed. The PCL nanofibers layer acted as a protective layer against harsh environments as the strong hydrophobic with the WCA (water contact angle) values of 101.79°. The PCL-CA layer worked as an indicator for its significant color changes for pH. The sensitivity test verified the ammonia cycler reversibility of the nanofibers is promising for re-use packaging. And the PCL/PCL-CA film was characterized as suitable WVP (water vapour permeability), and the lower velocity of water penetrating. Moreover, higher elongation at break (240.431%), and color stability were achieved. Besides, the film exhibited the color change from pale-blue to yellow-green response as an indication of shrimp spoilage (21 h). These results suggested the potential application of the PCL/PCL-CA film for a reusable freshness sensor tool in food packaging.

Keywords: Anthocyanin; Colorimetric film; Electrospinning; PCL; Shrimp.

MeSH terms

Anthocyanins*
Colorimetry
Food Packaging
Hydrogen-Ion Concentration
Nanofibers*
Seafood

Substances

Anthocyanins