Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1695–1704 | Cite as

Development of a novel colorimetric sensor based on alginate beads for monitoring rainbow trout spoilage

  • Marjan Majdinasab
  • Seyed Mohammad Hashem Hosseini
  • Marziyeh Sepidname
  • Manizheh Negahdarifar
  • Peiwu Li
Original Article


Alginate is a non-toxic, renewable, and linear copolymer obtained from the brown algae Laminaria digitata that can be easily shaped into beads. Its good gel forming properties have made it useful for entrapping food and pharmaceutical ingredients. In this study, alginate beads were used in a novel application as a colorimetric sensor in food intelligent packaging. Colorimetric sensor was developed through entrapping red cabbage extract as a pH indicator in alginate beads. The pH indicator beads were used in rainbow trout packaging for monitoring fillets spoilage. Color change of beads during fish storage was measured using the CIELab method. The alginate bead colorimetric sensor is validated by measuring total volatile basic nitrogen (TVB-N) levels and microbial populations in fish samples. Moreover, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were evaluated during storage. Results indicated that increasing the bacterial population during storage and production of proteolytic enzymes resulted in protein degradation, accumulation of volatile amine compounds, increase in the pH and finally color change of alginate beads. The values of TVB-N, pH, PV and TBARS increased with time of storage. The results of TVB-N and microbial growth were in accordance with color change of beads and CIELab data. Therefore, the proposed system enjoys a high sensitivity to pH variations and is capable of monitoring the spoilage of fish or other protein-rich products through its wide range of color changes. The alginate beads containing the red cabbage extract can, thus, be used as a low-cost colorimetric sensor for intelligent packaging applications.


Alginate beads Colorimetric sensor Red cabbage Fish spoilage pH indicator 



The authors would like to acknowledge Shiraz University for their financial support.


This study was funded by Shiraz University.

Compliance with ethical standards

Conflict of interest

Authors declare that they have no conflict of interest.

Research involving human participants and/or animals

This article does not contain any studies with human participants performed by any of the authors.


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Marjan Majdinasab
    • 1
  • Seyed Mohammad Hashem Hosseini
    • 1
  • Marziyeh Sepidname
    • 1
  • Manizheh Negahdarifar
    • 1
  • Peiwu Li
    • 2
  1. 1.Department of Food Science and Technology, College of AgricultureShiraz UniversityShirazIran
  2. 2.Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of AgricultureOil Crops Research Institute of the Chinese Academy of Agricultural SciencesWuhanPeople’s Republic of China

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