A Novel Gallic Acid-Based Anthocyanin Electrospun Sensor for Monitoring Shrimp Freshness

In this study, a novel gallic acid-based anthocyanin electrospun sensor was developed to monitor the freshness of the shrimp. “The sensor contains blueberry anthocyanin as indicator dye, polyacrylonitrile as polymer, and gallic acid as copigment. The sensor was studied by SEM, FT-IR, color stability, and its response to dimethylamine and trimethylamine. The results showed that the anthocyanin electrospun sensor was copigmented with gallic acid, which improved the color stability during storage (ΔE<5) and sensitivity to dimethylamine and trimethylamine. The color changes were obvious by the naked eye, which proved that the anthocyanin-gallic of the anthocyanin-gallic acid electrospun sensor during shrimp storage over 5 days at 4 °C was positively correlated with the contents of TVB-N (R² = 0.9905) and pH (R² = 0.9906). The color of the sensors ranged from pink to purple to yellow, and they represented the freshness, medium freshness, and spoilage of shrimp. The color changes are obvious to the naked eye. The indicated membrane had good application value in the nondestructive testing of shrimp, as the anthocyanin-gallic acid sensor could evaluate the freshness of the shrimp. This membrane demonstrates significant potential for nondestructive testing of shrimp freshness. The combination of electrospun technology and copigmentation provided a new idea for detecting the freshness of food.