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The present study aims to describe the development of halochromic thin film sensors using mixed indicator dyes for monitoring the spoilage of packed seer fish.

Thin film was prepared using renewable polysaccharide incorporated with mixed indicator dyes. The thin film was characterized using ultraviolet visible and Fourier transform-infrared spectroscopy. The characteristics of the thin film were studied by analyzing the CIELAB and Red Green Blue values and biodegradability. The thin films were evaluated for real-time monitoring of the spoilage of packed seer fish.

The thin film sensors were found to exhibit excellent halochromism. The color changes were visible and distinguishable. The sensors responded efficiently for real-time monitoring of spoilage of fish by showing unique color changes.

This study provides promising mixed indicator that exhibits different colors in the alkaline pH. Also the present study reveals a potential combination of materials for preparation of halochromic sensors that can be used for monitoring the spoilage of packed seer fish in real time.

Development of thin film sensors with pH function for noninvasive real-time monitoring of spoilage of packed seafood such as fish, crab and shrimp are described in this study. It is also the purpose of this study to enhance the leaching resistance of the sensors by using a suitable strategy and to quantitatively correlate the sensor’s halochromism with the total volatile amine.

To prepare halochromic sensors with better leaching resistance, biocompatible materials such as starch, agar, polyvinyl alcohol and cellulose acetate along with a halochromic dye were used to prepare the thin film sensors. These thin films were evaluated for monitoring the spoilage of packed seafood at room temperature, 4°C and −2°C up to 30 days. The halochromic sensors were characterized using UV-visible and FT-IR spectroscopy.

CIELab analyses of the halochromism of the thin film sensors revealed that the color changes exhibited by the sensors in response to the spoilage of seafood are visually distinguishable. Further, the halochromic response of the thin films was directly proportional to the amount of total volatile base nitrogen that evolved from the packed seafood. Excellent leaching resistance was observed for the developed thin film sensors. The halochromic property of the sensors is reversible and thus the sensors are recyclable. Besides, the thin film sensors exhibited significant biodegradability.

This study provides insights for use of different biocompatible polymers for obtaining enhanced leaching resistance in halochromic sensors. Further, the color changes exhibited by the sensors are in line with the total volatile amines evolved from the packed seafood. These results highlight the importance of the developed halochromic thin film sensors for real-time monitoring of the spoilage of packed seafood.