文献类型：期刊文献

英文题名：Real-time intelligent colorimetric paper indicator based on a mulberry-derived anthocyanin for monitoring aquatic products freshness

作者：Yang, Guangxin[1];Zhang, Junyu[1,2];Zhao, Yifan[1];Gu, Lin[3];Wang, Peng[1];Fan, Chengqi[1];Chi, Hai[4];Kong, Cong[1]

机构：[1]Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Shanghai 200090, Peoples R China;[2]East China Univ Sci & Technol, Sch Informat Sci & Engn, Shanghai 200237, Peoples R China;[3]Univ Shanghai Sci & Technol, Sch Environm & Architecture, Shanghai 200093, Peoples R China;[4]Liaoning Ocean & Fisheries Sci Res Inst, Key Lab Protect & Utilizat Aquat Germplasm Resourc, Dalian 116023, Peoples R China

年份：2026

卷号：58

外文期刊名：FOOD PACKAGING AND SHELF LIFE

收录：;Scopus(收录号：2-s2.0-105047509458);WOS:【SCI-EXPANDED(收录号:WOS:001852059100001)】；

基金：This work was supported by the National Key R&D Program of China (2023YFD2401200); the Science and Technology Commission of Shanghai Municipality (22Y42201400); the Central Public-interest Scientific Institution Basal Research Fund, ECSFRI, CAFS (2024YC03; 2025QT01); and the Science and Techonlogy Innovation Special Program of the Liaoning Academy of Agricultural Sciences (2026JC4037; 2025-HBZ-1111).

语种：英文

外文关键词：Anthocyanin; Shrimp freshness monitoring; PH responsive; Intelligent packaging; Headspace indicator; Smartphone imaging

摘要：Developing stable, natural pigment-based headspace indicators that provide reliable quantitative readouts is important for real-time monitoring of aquatic product freshness. In this study, a sustainable and low-cost paperbased indicator (MAs@CS@PVA-FP) was developed via a one-step immersion protocol. By immobilizing mulberry-derived anthocyanins (MAs) within a chitosan and poly(vinyl alcohol) matrix on filter paper. Using high-performance liquid chromatography-tandem high-resolution mass spectrometry, we analyzed the structural changes of MAs before and after alkaline volatile exposure to better understand the color transition mechanism. Among the evaluated MAs loadings (0.5-1.5%, w/v), the 1.25% formulation achieved the optimal balance between storage stability and sensitivity to alkaline volatiles. The limit of detection for pH and NH3 were 0.09 and 0.45 mM, respectively. During shrimp and salmon storage at 25 degrees C and 4 degrees C, the indicator exhibited a visually discernible color transition from purplish-red to gray-blue. Smartphone-derived colorimetric indices, including Delta E and R/(R+G+B), showed strong correlations with total volatile basic nitrogen (TVB-N), with R2 ranging from 0.8752 to 0.9728 for shrimp and from 0.8652 to 0.9579 for salmon. During storage at 25 degrees C, both samples exhibited a clear indicator color change before their TVB-N content reached 30 mg/100 g, the limit specified in the Chinese national standard GB 2733-2015. These results demonstrate that MAs@CS@PVA-FP provides a scalable and non-destructive strategy for freshness monitoring of shrimp and salmon in sealed packaging.