Development of a pH‐sensing indicator for shrimp freshness monitoring: Curcumin and anthocyanin‐loaded gelatin films

An intelligent pH-sensing indicator containing Roselle (Hibiseus sabdariffa L.) (RS) anthocyanin and curcumin (CR) was developed characterized as on-package tags to check the freshness of shrimp during storage at 4°C. FE-SEM FT-IR analysis showed that RS CR were successfully immobilized in gelatin–glycerol film-forming substrate. The addition various natural dyes increased thickness antioxidant action colorimetric film. To assess response changes pH, film immersed different buffers. Based on volatile amines secreted by shrimp, a test application ratio CR:RS = 1:4 (v/v) conducted total basic nitrogen (TVB-N) pH monitored refrigerated for 10 days, color recorded simultaneously. results indicated designed could produce colors, which are thought be indicative spoilage packaged shrimp. Therefore, target can utilized promising smart packaging material monitoring aquatic products real time.