Potato starch/agar-based intelligent films infused with dried blackcurrant pomace anthocyanins for freshness monitoring of freshwater prawns

Recently, there has been an increasing focus on developing advanced packaging films using natural polymers. Therefore, the present work aimed to develop a potato starch/agar-based (PS/A) film incorporated with anthocyanins from dried blackcurrant pomace (DBP) to serve as a freshness indicator for monitoring freshwater prawns over three days of storage at room temperature ($25 \pm 1^\circ$C). PS/A films containing freeze-dried DBP powder at concentrations of 0, 0.0625, 0.125, 0.25, and 0.5% (w/w) were assessed for their physical properties and colour changes over a pH range of 2.0 to 12.0. The film with 0.125% (w/w) DBP was selected for the prawn freshness storage study due to its more suitable colour intensity compared to other concentrations. Also, the PS/A/DBP films showed no significant differences in terms of thickness, moisture content, and water vapour permeability (WVP) as the DBP concentration increased. During storage, the colour of 0.125% DBP film rapidly transitioned from purple-red on day 0 to dark purple on day 1, followed by purplish-blue on day 2, and ultimately to yellowish green on day 3. This sequence of colour changes indicated that spoilage began within the first 24 h. The PS/A film with 0.125% DBP anthocyanins proved to be an effective pH-indicating packaging for room temperature storage, changing colour in response to pH levels and volatile nitrogen compounds. Future work could assess lower storage temperature ($4 \pm 1^\circ$C) and other type of seafoods or seafood products to confirm the efficiency of the developed intelligent packaging film.

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