Development of an SO 2 indicator label applied to shrimp

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article

Fernandes, Gleyca de Jesus Costa¹  Silva, Karoline Ferreira¹  Marques, Clara Suprani²  Benedito, Luiza Zazini¹  Cabral, Beatriz Ribeiro³  Campelo, Pedro Henrique²  Borges, Soraia Vilela³  Marconcini, José Manoel⁴  Magriotis, Zuy Maria¹  Claro, Pedro Ivo Cunha⁵  Dias, Marali Vilela³ 

[1] Universidade Federal de Lavras;Universidade Federal de Viçosa;Universidade Federal de Lavra;Embrapa Instrumentação;Universidade Federal de São Carlos

关键词: colorimetric indicator;    crustaceans;    food safety;    smart label;   

DOI  :  10.1590/0104-1428.20220033

学科分类：社会科学、人文和艺术（综合）

来源: Brazilian Academy Of Neurology

【 摘 要 】

Sulfiting agents are added to crustaceans products to prolong their shelf life. However, depending on the concentration, these agents can be toxic to consumers due to the presence of SO2. In this context, a colorimetric indicator label based on starch and iodine was developed to detect SO2 in shrimp, showing whether the product is safe or not for consumers. The incorporation of iodine into the starch matrix resulted in labels with a smooth and homogeneous surface, and reduced water solubility from 9.26% to around 0.12%. In both in vitro and shrimp paste test, a visual detection response was observed in the label containing 0.02% of iodine when evaluated in the presence of 100 to 160 ppm of SO2, with ΔE* values greater than 5 (can be identifiable by the human eye). Therefore, the elaborated label showed potential as an economical and simple method to detect SO2 concentration in shrimp-based foods.

【 授权许可】

CC BY