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首页> 外文期刊>Journal of polymers and the environment >Development of Smart Colorimetric Sensing Films Carbohydrate-Based with Soybean Wax and Purple Cauliflower Anthocyanins for Visual Monitoring of Shrimp Freshness
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Development of Smart Colorimetric Sensing Films Carbohydrate-Based with Soybean Wax and Purple Cauliflower Anthocyanins for Visual Monitoring of Shrimp Freshness

机译：Development of Smart Colorimetric Sensing Films Carbohydrate-Based with Soybean Wax and Purple Cauliflower Anthocyanins for Visual Monitoring of Shrimp Freshness

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Abstract Novel pH-colorimetric intelligent films were designed from agar and methylcellulose matrix (AM) with soybean wax (SBW) in several percentages (5, 10, 15, and 20%w/w) combined with purple cauliflower (CF) anthocyanins as an indicator of the shrimp freshness at 4?°C and 25?°C of storage temperatures. The color was observed in a mixture of AM/CF anthocyanins with SBW (hydrophobic), which completely converted in pH acidity 2–6 and somewhat in pH alkalinity 7–12, equivalent to the color seen when exposed to ammonia vapors 100?mmol/L. The spectroscopic analysis indicated that SBW was successfully settled into the AM/CF film. The homogenized SBW films enhanced the mechanical, thermal, antioxidant, control release of the anthocyanins and physical properties, significantly reducing water vapor permeability in AM/CF/15%SBW. Remarkably, SBW films showed total protection for UV–Vis light and a beneficial decline in visible light. Lastly, pH-colorimetric film validity to indicate the freshness/spoilage of a model food (shrimp) was confirmed.

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