Development of a chitosan and whey protein-based, biodegradable, colorimetric/fluorescent dual-channel monitoring label for real-time sensing of shrimp freshness

To address the growing and urgent need for quick and accurate food spoilage detection systems as well as to reduce food resource wastage, recent research has focused on intelligent bio-labels using pH indicators. Accordingly, we developed a dual-channel intelligent label with colorimetric and fluorescent capabilities using black lycium anthocyanin (BLA) and 9,10-bis(2,2-dipyridylvinyl) anthracene (DSA4P) as colorimetric and fluorescent indicators within a composite film consisting of chitosan (Cs), whey protein (Wp), and sodium tripolyphosphate (STPP). The addition of STPP as a cross-linking agent significantly improved the hydrophobicity, mechanical properties, and thermal stability of the Cs/Wp composite films under low pH conditions. After the incorporation of BLA and DSA4P, the resulting dual-channel intelligent label (Cs/Wp/STPP/BLA/DSA4P) exhibited superior hydrophobicity, as indicated by a water contact angle of 78.03(degrees). Additionally, it displayed enhanced mechanical properties, with a tensile strength (TS) of 3.04 MPa and an elongation at break (EAB) of 81.07 %, while maintaining a low transmittance of 28.48 % at 600 nm. After 25 days of burial in soil, the label was significantly degraded, which showcases its eco-friendly nature. Moreover, the label could visually detect color changes indicating volatile ammonia concentrations (25-25,000 ppm). The color of the label in daylight gradually shifted from brick-red to light-red, brownish-yellow, and finally light-green as the ammonia concentration increased. Correspondingly, its fluorescence transitioned from no fluorescence to green fluorescence with increasing ammonia concentration, gradually intensifying under 365-nm UV light. Furthermore, the label effectively monitored the freshness of shrimp stored at temperatures of 4 C-degrees, 25( degrees)C, and - 18(degrees) C. Thus, the label developed in this study exhibits significant potential for enhancing food safety monitoring.