Smart pH-sensitive indicators based on rice starch/pectin/alginate loading Lambrusco pomace extract and curcumin to track the freshness of pink shrimps.

This research is focused on the formulation and testing of green visual pH-sensitive indicators based on natural extracts from Curcuma Longa (CUR) and Lambrusco wine pomace (LAM), an Italian wine variety, incorporated into rice starch/pectin/alginate matrixes for non-destructively detecting shrimps freshness in real-time. The effect of the mixed indicators and their synergic combination on the properties and performances of indicators was investigated. Both the extracts and their combination showed pronounced pH responsiveness. Films were widely characterized in terms of morphological, barrier, spectroscopic, thermal and mechanical properties. The presence of extracts slightly reduced the transparency of the films while the film with both the extracts exhibited the highest Young's modulus (14.17 MPa), lowest moisture content (27.67 %) and a WVP value (0.79 g m m s Pa) intermediate between the Lambrusco extract loaded film and the curcumin based one. Moreover, the pH-sensitive systems showed a noticeable antioxidant activity (96 % for LAM/CUR film) and enhanced antibacterial activity toward E. coli and S. aureus compared to pristine films. Besides, the mixed indicator-based film showed high sensitivity to ammonia (68 %) determining an ΔE value easily detectable by the human eye. Finally, the films were applied as cheap visual indicators for monitoring the freshness of packaged fresh shrimps over time stored at T = 4 °C and T = 25 °C through the colourimetric variation induced by pH changes. The TVB-N value, which was correlated to the microbial count for shrimps over time, reached the rejection limit at 33 h for T = 25 °C and 54 h for T = 4 °C. The colour changes were recorded simultaneously and the turning to deeper colours indicated the decomposition of proteins to organic amines and the spoilage of food. Results show that the produced films provide easily detectable colour changes during food spoilage proving that, being fabricated from natural sources, they represent novel and sustainable tools for multi-purpose intelligent food packaging applications.