Colorimetric Indicator Based on Gold Nanoparticles and Sodium Alginate for Monitoring Fish Spoilage

Area of Science:

• Materials Science
• Food Science
• Nanotechnology

Background:

• Fish spoilage leads to significant economic losses and poses food safety risks.
• Accurate and rapid detection of spoilage markers is crucial for the food industry.
• Existing methods for detecting spoilage products can be time-consuming or require specialized equipment.

Purpose of the Study:

• To develop a novel, eco-friendly colorimetric indicator for real-time fish spoilage detection.
• To utilize gold nanoparticles (AuNP) and sodium alginate (Alg.) for this sensor development.
• To validate the indicator's effectiveness in detecting specific spoilage markers in packaged fish.

Main Methods:

• Synthesis and characterization of gold nanoparticles (AuNP) using UV-VIS, FTIR, TGA, DSC, XRD, and TEM.
• Development of a colorimetric indicator by combining AuNPs with sodium alginate (Alg.).
• Testing the indicator's performance with packaged fish stored under refrigeration (5 °C) and monitoring color changes over time.

Main Results:

• Successful synthesis of spherical AuNPs with controlled size, confirmed by UV-VIS and TEM.
• The AuNP-Alg. colorimetric indicator demonstrated visible color changes upon fish spoilage.
• The indicator successfully detected spoilage in packaged fish by day 9 of refrigerated storage, correlating with TVB-N levels.

Conclusions:

• The developed AuNP-Alg. colorimetric indicator is effective for real-time fish spoilage detection.
• This biodegradable and eco-friendly sensor offers a promising tool for food quality monitoring.
• The indicator's visual response provides a simple and accessible method for assessing fish freshness.