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Polysaccharide-based screen-printed colorimetric sensor for amines detection in packaged fish.

Hélder Baptista1, Matthijs Dekker2, Paula Ferreira1

  • 1CICECO - Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal.

Carbohydrate Polymers
|August 16, 2025
PubMed
Summary
This summary is machine-generated.

A new colorimetric ink using anthocyanins, chitosan, and starch creates affordable paper and plastic sensors for fish freshness. These sensors detect spoilage by changing color, offering a reliable alternative to traditional expiration dates and reducing food waste.

Keywords:
AnthocyaninsChitosanInkIntelligent packagingStarchTrimethylamine

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Area of Science:

  • Food Science
  • Materials Science
  • Chemical Engineering

Background:

  • Conventional expiration dates for perishable foods like fish are often inaccurate, lacking real-time quality assessment.
  • Spoilage in fish is primarily indicated by the production of volatile amines.

Purpose of the Study:

  • To develop a cost-effective, screen-printable colorimetric sensor for detecting fish spoilage.
  • To create a reliable alternative to generic expiration dates for improving food quality assessment and reducing waste.

Main Methods:

  • A pH-responsive colorimetric ink was formulated using anthocyanins within a chitosan and starch polysaccharide matrix.
  • The ink's viscosity for screen-printing was optimized by adjusting the starch content (up to 4%).
  • Sensor stability was assessed under various storage conditions, with optimal preservation achieved in humidity- and oxygen-free environments for 28 days.

Main Results:

  • Screen-printable paper and plastic sensors were successfully fabricated with uniform color saturation.
  • The developed sensors exhibited high sensitivity to volatile amines, indicated by noticeable color changes upon exposure to trimethylamine.
  • Optimal storage conditions were identified to maintain sensor color integrity for extended periods.

Conclusions:

  • The polysaccharide-based colorimetric sensor provides a promising, accurate method for assessing fish freshness.
  • Screen-printing technology allows for scalable and sustainable fabrication of these sensors.
  • This innovation offers a viable solution to mitigate food waste by improving quality monitoring.