Bilayer pH-sensitive colorimetric indicator films based on zein/gellan gum containing black rice (Oryza sativa L.) extracts for monitoring of largemouth bass (Micropterus salmoides) fillets freshness

• Published in: International journal of biological macromolecules 2022-12, Vol.223 (Pt A), p.1268-1277
• Main Authors: Li, Yanzhi, Tang, Xianhui, Zhu, Liang
• Format: Article
• Language: English
• Subjects: Animals; Anthocyanins; Bass; Bilayer indicator film; Black rice anthocyanin; Freshness; Hydrogen-Ion Concentration; Oryza; Zein
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2022.10.273

Anthocyanins as natural pH-sensitive material can be used to determine the freshness of largemouth bass (Micropterus salmoides) fillets. However, it is easily degraded. Using zein as the protective layer to improve the light blocking ability of the film, gellan gum (GG) and black rice extracts (BRE) as the sensing layer, a bilayer colorimetric indicator film for monitoring fish spoilage was developed. The functionality and stability of bilayer film and GG single film were compared. As compared to GG single film, Zein/GG bilayer film had stronger intermolecular interactions, higher mechanical properties, and higher optical barrier properties. Notably, Zein/GG-8 % BRE bilayer film exhibited higher stability than GG-8 % BRE film when the films were exposed to room temperature for 30 days. Zein/GG-8 % BRE bilayer film were further used to monitor freshness of largemouth bass fillets during storage. Zein/GG-8 % BRE bilayer film demonstrated a noticeable color change from red to brown when largemouth bass fillets spoiled. Moreover, the ∆E of films showed a good correlation with TVB-N of largemouth bass fillets (R2 = 0.985). Our research results show that the Zein/GG-BRE bilayer indicator film has great potential application prospects in monitoring fish freshness. •A new colorimetric bilayer film with the light blocking layer and indicator layer was developed.•Zein layer increased the color stability of film.•The bilayer film exhibited the freshness of largemouth bass fillets by color changes.