ArticleCurrent research in food science2024
Enhancing seafood freshness monitoring: Integrating color change of a food-safe on-package colorimetric sensor with mathematical models, microbiological, and chemical analyses.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
5 citing papers in PubMed.
- Quality Assessment in Frozen Seafood: Advances in Sensing Technologies and Artificial Intelligence.Foods (Basel, Switzerland) · 2026Review
- Article
- Synergistic Antimicrobial Effects of Citric Acid-Based Deep Eutectic Bioactive Agents in Chitosan Coatings for Refrigerated Shrimp Preservation.Foods (Basel, Switzerland) · 2026Article
- Tri-mode fluorescence/colorimetric/strip aptasensor with CRISPR/Cas12a-driven cascade strategy for mycotoxin.Current research in food science · 2026Article
- Nanofiber-Enabled Rapid and Non-Destructive Sensors for Meat Quality and Shelf-Life Monitoring: A Review.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The study assessed a developed food-safe on-package label as a real-time spoilage indicator for fish fillets. This colorimetric sensor is sensitive to Total Volatile Base Nitrogen (TVB-N) levels, providing a correct indication of fish freshness and spoilage. This study evaluates and predicts the shelf-life and effectiveness of an on-package colorimetric indicator. The sensor, using black rice (BC) dye with polyvinyl alcohol (PVOH), polyethylene glycol (PEG), and citric acid (CA) as binders and crosslinking agents, is applied to PET films. The food-safe pH indicator, prepared via lab-scale flexography printing, is durable in humid environments, making it suitable for practical packaging scenarios. The sensor visibly monitored fish spoilage at 4 °C for 9 days. Quality assessment included tracking ΔRGB (total color difference), chemical (TVB-N, pH), and microbiological analyses. Results indicate that the fish samples are fresh up to 4 days of storage at 4 °C; the total viable count (TVC), Pseudomonas growth, TVB-N contents and pH reached: 5.2 (log CFU/ml), 4.31(log CFU/ml), 26.22 (mg N/100 gr sample) and 7.48, respectively. Integrating colorimetric sensor data with mathematical modeling can predict spoilage trends over time. Integrated system offers a smart approach to accurately predicting shelf-life, aiding in optimizing storage conditions, minimizing food waste, and delivering fresh, high-quality fish products to consumers.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.