A novel gallic acid-based anthocyanin electrospun sensor for monitoring shrimp freshness

Abstract

Abstract In this study, a novel gallic acid-based anthocyanin electrospun sensor was developed to monitor the freshness of shrimp. The sensor containing blueberry anthocyanin as indicator dye, polyacrylonitrile as polymer, and gallic acid as copigment. The sensor was studied by SEM, FT-IR, color stability, the response to dimethylamine and trimethylamine. The results showed that the anthocyanin electrospun sensor was copigmented by gallic acid improved the color stability during storage (ΔE < 5) and sensitivity to dimethylamine and trimethylamine. The color difference of the anthocyanin-gallic acid electrospun sensor during shrimp storage over 5 days at 4°C were positively correlated with the contents of TVB-N (R2 = 0.9905) and pH (R2 = 0.9906). The color of sensors ranged from pink to purple to yellow, and they represented the freshness, medium freshness and spoilage of shrimp. The color changes were obvious by the naked eye, which proved that the anthocyanin-gallic acid sensor could evaluate the freshness of shrimp. The indicated membrane had good application value in the nondestructive testing of shrimp freshness. The combination of electrospinning technology and copigmentation provided a new idea for detecting the freshness of food.