Use of Fruit Waste as Natural Dyes in pH-Sensitive Colorimetric Sensors for Tilapia Fillets Quality Decline

Brigitta Stella Audrynachristie; Mochammad Amin Alamsjah; Kismiyati

doi:10.20473/jipk.vi.57245

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2024: IN PRESS ISSUE (JUST ACCEPTED MANUSCRIPT, 2024)

Issue Published : March 21, 2023

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Submitted

May 2, 2024

Accepted

August 15, 2024

Published

September 3, 2024

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Fisheries Biotechnology Fisheries Product Technology

Use of Fruit Waste as Natural Dyes in pH-Sensitive Colorimetric Sensors for Tilapia Fillets Quality Decline

https://doi.org/10.20473/jipk.vi.57245

Brigitta Stella Audrynachristie

Fisheries Biotechnology, Faculty of Fisheries and Marine Science, Universitas Airlangga, Surabaya, 60115. Indonesia.

https://orcid.org/0009-0003-1058-3609

Mochammad Amin Alamsjah

Department of Marine, Faculty of Fisheries and Marine Science, Universitas Airlangga, Surabaya, 60115. Indonesia

https://orcid.org/0000-0002-1672-499X

Kismiyati

Department of Aquaculture, Faculty of Fisheries and Marine Science, Universitas Airlangga, Surabaya, 60115. Indonesia

https://orcid.org/0000-0003-3627-2895

Corresponding Author(s) : Mochammad Amin Alamsjah

alamsjah@fpk.unair.ac.id

Jurnal Ilmiah Perikanan dan Kelautan, 2024: IN PRESS ISSUE (JUST ACCEPTED MANUSCRIPT, 2024)
Article Published : September 3, 2024

Abstract

Graphical Abstract

Highlight Research

1. The use of dragon fruit peel, mangosteen peel and onion peel waste as natural dyes in colorimetric sensors was analyzed in this study.

2. Natural dyes are added to bioplastics with kappa carrageenan polymer, a mixture of corn starch and kappa carrageenan, and corn starch to determine the characteristics of the best bioplastic to be used as a colorimetry sensor.

3. The quality of the fish fillet compared to the color changes in colorimetry sensor was analysed in this study.

4. Mixture of kappa carrageenan and corn starch as bioplastic with casting method was analyzed in this study.

Abstract

Tilapia fillet aimed to prolonging shelf life, may still experience quality deterioration posing food safety risks. Colorimetric pH indicators offer a simple and affordable solution to the food industry to evaluating fish spoilage. Natural dyes reduce potential health risks associated with synthetic dyes. Anthocyanin sources haven’t been explored like dragon fruit rind, mangosteen rind, and red onion skin serve as real time quality and safety assessment tools for consumers. This study explores the potential of anthocyanin extracted from dragon fruit rind, mangosteen rind, and red onion skin as colorimetric sensors for evaluating the quality and safety of tilapia fillets. The anthocyanin-based sensors developed using kappa carrageenan and corn starch polymers to achieve sustainability fisheries program and were characterized according to the Japanese Industrial Standard for bioplastics. The results show that anthocyanin from dragon fruit skin exhibited the best color change in response to pH changes in the tilapia fillet, indicating its potential as a reliable indicator of spoilage. This research highlights the feasibility of using natural dyes as colorimetric sensors, reducing the risk of health hazards associated with synthetic dyes. This study also shows that different polymers give different characteristic of bioplastic. Carrageenan bioplastic shows best thickness values of 0,118 mm; Carrageenan and corn starch bioplastics shows best tensile strength values of 20,62 MPa; Carrageenan bioplastic shows best elongation values of 254%; and All polymers shows the same biodegradation rate values of 14,29%. Further studies are needed to explore other natural dyes and optimize the polymers for optimal bioplastic characteristics.

Keywords

colorimetric sensorbioplasticnatural dyesfruit wasteph-sensitive packaging

Audrynachristie, B. S., Alamsjah, M. A. ., & Kismiyati. (2024). Use of Fruit Waste as Natural Dyes in pH-Sensitive Colorimetric Sensors for Tilapia Fillets Quality Decline . Jurnal Ilmiah Perikanan Dan Kelautan. https://doi.org/10.20473/jipk.vi.57245

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References

Aghaei, Z., Ghorani, B., Emadzadeh, B., Kadkhodaee, R., & Tucker, N. (2020). Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness. Food Control, 111(5):1-10.
Alizadeh-Sani, M., Mohammadian, E., Rhim, J. W., & Jafari, S. M. (2020). pH - sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety. Trends in Food Science & Technology, 105(11):93-144.
Amorim, L. F., Gomes, A. P., & Gouveia, I. C. (2022). Design and preparation of a biobased colorimetric pH indicator from cellulose and pigments of bacterial origin, for potential application as smart food packaging. Polymers, 14(18):1-19.
An, Y., Liu, N., Xiong, J., Li, P., Shen, S., Qin, X., & Huang, Q. (2023). Quality changes and shelf-life prediction of pre-processed snakehead fish fillet seasoned by yeast extract: Affected by packaging method and storage temperature. Food Chemistry Advances, 3(2):1-10.
Aprillia, A. Y., Faturochman, M., Tuslinah, L., Gustaman, F., Istikomah, U. N. & Alifia, L. (2020). Acid-base indicator from rambutan peel waste (Nephelium lappaceum L). Jurnal Farmasi Galenika, 7(1):12-22.
Central Bureau of Statistics (2022). Aquaculture production by main commodities (ton), 2019.
Berlina, A. N., Zherdev, A. V., & Dzantiev, B. B. (2019). ELISA and lateral flow immunoassay for the detection of food colorants: State of the art. Critical Reviews in Analytical Chemistry, 49(3):209-223.
Budiman, M. A., & Tarman, K. (2022). A review on the difference of physical and mechanical properties of bioplastic from seaweed hydrocolloids with various plasticizers. IOP Conference Series: Earth and Environmental Science, 967(1):1-15.
Cyio, M. B., & Darwis, D. (2021). Effect of heating and electric conductivity of anthocyanin extract from red dragon fruit (Hylocereus polyrhizus) as a sensitizer material. Journal of Physics: Conference Series, 1763(1):1-4.
da Silva Filipini, G., Romani, V. P., & Martins, V. G. (2020). Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging. Food Hydrocolloids, 109(12):1-10.
Genecya, G., Adhika, D. R., Sutrisno, W., & Wungu, T. D. (2023). Characteristic improvement of a carrageenan-based bionanocomposite polymer film containing montmorillonite as food packaging through the addition of silver and cerium oxide nanoparticles. ACS Omega, 8(42):39194-39202.
Guo, H., Yue, Z., Shao, C., Han, Y., Li, S., Miao, Z., & Lu, P. (2024). Intelligent carboxymethyl cellulose composite films containing Garcinia mangostana shell anthocyanin with improved antioxidant and antibacterial properties. International Journal of Biological Macromolecules, 263(2):1-11.
Hadiroseyani, Y., Hayati, M. A., and Vinasyiam, A. (2023). Technical aspects of cultivation and profitability of tilapia (Oreochromis niloticus) rearing at Iwake Oishi Fish Factory, Bogor, West Java. Jurnal Akuakultur Sungai dan Danau, 8(1):72-78.
Ismed, I., Sayuti, K., & Andini, F. (2018). The effect of temperature and storage time on film indicators from rosella (Hibiscus sabdariffa, L.) flower petal extract as smart packaging for detecting chicken nugget damage. Journal of Food Technology Applications, 6(4):167-172.
Ministry of Marine Affairs and Fisheries. (2023). Aquaculture production value data by main commodity (Rp 1,000,000).
Kim, D. Y., Park, S. W., & Shin, H. S. (2023). Fish freshness indicator for sensing fish quality during storage. Foods, 12(9):1-11.
Kwartiningsih, E., Prastika, A., & Triana, D. L. (2016). Extraction and stability test of anthocyanin from super red dragon fruit skin (Hylocereus costaricensis). National Seminar on Chemical Engineering, Kejuangan, 4(3):278-284.
Liu, D., Zhang, C., Pu, Y., Chen, S., Liu, L., Cui, Z., & Zhong, Y. (2022). Recent advances in pH-responsive freshness indicators using natural food colorants to monitor food freshness. Foods, 11(13):1-25.
Mangala, D., Saputra, E., Sedayu, B. B., Pujiastuti, D. Y., Syamani, F. A., Novianto, T. D., & Irianto, H. E. (2024). Utilization of waste cooking oil as a substitute for plasticizers in the production of carrageenan/cornstarch bioplastic. Green Materials, 40(1):1-9.
Munawaroh, H., Saputri, L. N. M. Z., Hanif, Q. A., Hidayat, R., & Wahyuningsih, S. (2016). The co-pigmentation of anthocyanin isolated from mangosteen pericarp (Garcinia mangostana L.) as natural dye for dye-sensitized solar cells (DSSC). IOP Conference Series: Materials Science and Engineering, 107(1):1-6.
Saha, S., Singh, J., Paul, A., Sarkar, R., Khan, Z., & Banerjee, K. (2019). Anthocyanin profiling using UV-Vis spectroscopy and liquid chromatography mass spectrometry. Journal of AOAC International, 103(1):1-17.
Sankaralingam, B., Balan, L., Chandrasekaran, S., & Muthu Selvam, A. (2023). Anthocyanin: A natural dye extracted from Hibiscus sabdariffa (L.) for textile and dye industries. Applied Biochemistry and Biotechnology, 195(4):2648-2663.
Wang, C., Lu, Y., Li, Z., An, X., Gao, Z. & Tian, S. (2022). Preparation and performance characterization of a composite film based on corn starch, κ-carrageenan, and ethanol extract of onion skin. Polymers, 14(15):1-19.
Wu, H., Chen, L., Li, T., Li, S., Lei, Y., Chen, M. & Chen, A. (2024). Development and characterization of pH-sensing films based on red pitaya (Hylocereus polyrhizus) peel treated by high-pressure homogenization for monitoring fish freshness. Food Hydrocolloids, 154(12):1-13.
Zeng, F., Ye, Y., Liu, J. & Fei, P. (2023). Intelligent pH indicator composite film based on pectin/chitosan incorporated with black rice anthocyanins for meat freshness monitoring. Food Chemistry: X, 17(1):1-10.

References

Aghaei, Z., Ghorani, B., Emadzadeh, B., Kadkhodaee, R., & Tucker, N. (2020). Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness. Food Control, 111(5):1-10.

Alizadeh-Sani, M., Mohammadian, E., Rhim, J. W., & Jafari, S. M. (2020). pH - sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety. Trends in Food Science & Technology, 105(11):93-144.

Amorim, L. F., Gomes, A. P., & Gouveia, I. C. (2022). Design and preparation of a biobased colorimetric pH indicator from cellulose and pigments of bacterial origin, for potential application as smart food packaging. Polymers, 14(18):1-19.

An, Y., Liu, N., Xiong, J., Li, P., Shen, S., Qin, X., & Huang, Q. (2023). Quality changes and shelf-life prediction of pre-processed snakehead fish fillet seasoned by yeast extract: Affected by packaging method and storage temperature. Food Chemistry Advances, 3(2):1-10.

Aprillia, A. Y., Faturochman, M., Tuslinah, L., Gustaman, F., Istikomah, U. N. & Alifia, L. (2020). Acid-base indicator from rambutan peel waste (Nephelium lappaceum L). Jurnal Farmasi Galenika, 7(1):12-22.

Central Bureau of Statistics (2022). Aquaculture production by main commodities (ton), 2019.

Berlina, A. N., Zherdev, A. V., & Dzantiev, B. B. (2019). ELISA and lateral flow immunoassay for the detection of food colorants: State of the art. Critical Reviews in Analytical Chemistry, 49(3):209-223.

Budiman, M. A., & Tarman, K. (2022). A review on the difference of physical and mechanical properties of bioplastic from seaweed hydrocolloids with various plasticizers. IOP Conference Series: Earth and Environmental Science, 967(1):1-15.

Cyio, M. B., & Darwis, D. (2021). Effect of heating and electric conductivity of anthocyanin extract from red dragon fruit (Hylocereus polyrhizus) as a sensitizer material. Journal of Physics: Conference Series, 1763(1):1-4.

da Silva Filipini, G., Romani, V. P., & Martins, V. G. (2020). Biodegradable and active-intelligent films based on methylcellulose and jambolão (Syzygium cumini) skins extract for food packaging. Food Hydrocolloids, 109(12):1-10.

Genecya, G., Adhika, D. R., Sutrisno, W., & Wungu, T. D. (2023). Characteristic improvement of a carrageenan-based bionanocomposite polymer film containing montmorillonite as food packaging through the addition of silver and cerium oxide nanoparticles. ACS Omega, 8(42):39194-39202.

Guo, H., Yue, Z., Shao, C., Han, Y., Li, S., Miao, Z., & Lu, P. (2024). Intelligent carboxymethyl cellulose composite films containing Garcinia mangostana shell anthocyanin with improved antioxidant and antibacterial properties. International Journal of Biological Macromolecules, 263(2):1-11.

Hadiroseyani, Y., Hayati, M. A., and Vinasyiam, A. (2023). Technical aspects of cultivation and profitability of tilapia (Oreochromis niloticus) rearing at Iwake Oishi Fish Factory, Bogor, West Java. Jurnal Akuakultur Sungai dan Danau, 8(1):72-78.

Ismed, I., Sayuti, K., & Andini, F. (2018). The effect of temperature and storage time on film indicators from rosella (Hibiscus sabdariffa, L.) flower petal extract as smart packaging for detecting chicken nugget damage. Journal of Food Technology Applications, 6(4):167-172.

Ministry of Marine Affairs and Fisheries. (2023). Aquaculture production value data by main commodity (Rp 1,000,000).

Kim, D. Y., Park, S. W., & Shin, H. S. (2023). Fish freshness indicator for sensing fish quality during storage. Foods, 12(9):1-11.

Kwartiningsih, E., Prastika, A., & Triana, D. L. (2016). Extraction and stability test of anthocyanin from super red dragon fruit skin (Hylocereus costaricensis). National Seminar on Chemical Engineering, Kejuangan, 4(3):278-284.

Liu, D., Zhang, C., Pu, Y., Chen, S., Liu, L., Cui, Z., & Zhong, Y. (2022). Recent advances in pH-responsive freshness indicators using natural food colorants to monitor food freshness. Foods, 11(13):1-25.

Mangala, D., Saputra, E., Sedayu, B. B., Pujiastuti, D. Y., Syamani, F. A., Novianto, T. D., & Irianto, H. E. (2024). Utilization of waste cooking oil as a substitute for plasticizers in the production of carrageenan/cornstarch bioplastic. Green Materials, 40(1):1-9.

Munawaroh, H., Saputri, L. N. M. Z., Hanif, Q. A., Hidayat, R., & Wahyuningsih, S. (2016). The co-pigmentation of anthocyanin isolated from mangosteen pericarp (Garcinia mangostana L.) as natural dye for dye-sensitized solar cells (DSSC). IOP Conference Series: Materials Science and Engineering, 107(1):1-6.

Saha, S., Singh, J., Paul, A., Sarkar, R., Khan, Z., & Banerjee, K. (2019). Anthocyanin profiling using UV-Vis spectroscopy and liquid chromatography mass spectrometry. Journal of AOAC International, 103(1):1-17.

Sankaralingam, B., Balan, L., Chandrasekaran, S., & Muthu Selvam, A. (2023). Anthocyanin: A natural dye extracted from Hibiscus sabdariffa (L.) for textile and dye industries. Applied Biochemistry and Biotechnology, 195(4):2648-2663.

Wang, C., Lu, Y., Li, Z., An, X., Gao, Z. & Tian, S. (2022). Preparation and performance characterization of a composite film based on corn starch, κ-carrageenan, and ethanol extract of onion skin. Polymers, 14(15):1-19.

Wu, H., Chen, L., Li, T., Li, S., Lei, Y., Chen, M. & Chen, A. (2024). Development and characterization of pH-sensing films based on red pitaya (Hylocereus polyrhizus) peel treated by high-pressure homogenization for monitoring fish freshness. Food Hydrocolloids, 154(12):1-13.

Zeng, F., Ye, Y., Liu, J. & Fei, P. (2023). Intelligent pH indicator composite film based on pectin/chitosan incorporated with black rice anthocyanins for meat freshness monitoring. Food Chemistry: X, 17(1):1-10.