Quality Of Shrimp Research Articles

.Cinnamaldehyde-enriched Pickering emulsions stabilized by modified cellulose I and II nanocrystals recycled from maple leaves for shrimp preservation

The utilization of biomass waste has attracted much interest, but such attention hasn't been paid to the abundant fallen maple leaves in Canada. Herein, we aim to obtain cellulose nanocrystals (CNCs) from maple leaves and explore their potential applications as sustainable stabilizers of Pickering emulsions for the preservation of food products with complicated structures. The results reveal that two types of CNCs were extracted from maple leaves at different alkaline conditions. Octenyl succinic anhydride was selected to modify rod-like CNCs, and the CNC-stabilized oil-in-water Pickering emulsions showed excellent stability. Cinnamaldehyde, a model antibacterial compound, was incorporated in the Pickering emulsions, which exhibited the improved storage stability and sustained antibacterial capacity towards both Gram-positive and Gram-negative bacteria. Shrimp was chosen as an example that has complicated surface structure and is hard to disinfect, and the CNC-stabilized Pickering emulsions could be easily sprayed on the surface of shrimp to inhibit the proliferation of bacteria and inactivate the psychrophilic bacteria responsible for shrimp spoilage at refrigerated condition, so as to preserve the quality of shrimp. Therefore, the current work suggests the possibility to utilize fallen maple leaves as a promising source of CNCs and the applications of CNC-stabilized Pickering emulsions in seafood preservation.

The impact of ice slurry as a medium on oxidation status and flesh quality of shrimp (Litopenaeus vannamei) during refrigeration storage.

Oxidation of lipid and protein is a major reason of flesh quality deterioration during storage. In this work, cold storage (CS) and flake ice (FI) storage, as traditional strategies for live shrimp (Litopenaeus vannamei) sedation and refrigerated storage, showed remarkable oxidation damage of lipid and protein in shrimp flesh during storage. In contrast, ice slurry (IS), with good heat exchange capacity and contactability, stunned shrimp in a sudden and thus relieved antemortem stress, which resulted in reducing the reactive oxygen species and reactive nitrogen species accumulation, and the oxidation damage risk in flesh. Additionally, IS, as a storage medium acted an oxygen barrier, further inhibited the oxidation of lipid and myofibrillar protein (MP), as revealed by the lower thiobarbituric acid reactive substances level, carbonyl (CO) derives content, total disulfide bond (S-S) content, and the higher total sulfhydryl (SH) content in shrimp flesh during storage, compared with CS and FI. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis electrophoretogram pattern of MP also suggested better preservation of myosin heavy chain, myosin light chain, actin, and tropomyosin in IS, whereas these proteins degraded in CS and FI. Consequently, IS prevented the formation of cross-linking caused by oxidation in MP, leading to improved shrimp flesh quality during refrigerated storage, as demonstrated by the better maintained hardness, springiness, and water-holding capacity compared to CS and FI.

Evaluation of growth performance and water quality of vannamei shrimp (Litopenaeus vannamei) in intensive cultivation systems

The success of shrimp cultivation is assessed based on the resulting performance, survival, growth, and total shrimp production. Apart from parent quality and feed quality, water quality is a determining factor in the success of shrimp cultivation. Good water quality will increase cultivation productivity. The research aims to measure the performance of vannamei shrimp using an intensive cultivation system at PT Bumi Cimandala Lestari by paying attention to the quality of cultivation waters. This research uses a descriptive method by following the entire series of cultivation production in the Bumi Cimandala Lestari shrimp pond. The activity lasts three months, from August to November 2022 at PT. Bumi Cimandala Lestari is located at Kp. Cipeundeuy, Surade Village, Sukabumi Regency. The results showed that the average survival rate from 8 cultivation ponds reached 67% with a growth rate of 0.26 g/day. The total production obtained was 55.42 tons with a size of 70-100 fish/kg. Water quality during the study was within the optimal range. The pH value of the water ranges from 7-9 with salinity ranging from 18.1 – 20.4 ppt. Dissolved oxygen value > 5 mg/L, and alkalinity ranges from 122 – 183 mg/L. The research showed that cultivation ponds had a temperature range between 24.8-30.4 and DO ranging from 2.49-8.23 mg/L. Water quality conditions are thought to support the growth and survival of shrimp well

Impacts of acute ammonia-N exposure on the muscle quality of whiteleg shrimp (Penaeus vannamei): Novel insights into lipid and protein oxidation

This study explored the effect of ammonia-N exposure on the muscle quality of Penaeus vannamei and the underlying mechanisms based on the oxidation of lipids and proteins. Acute ammonia-N exposure reduced the hardness but increased the centrifugal loss and drip loss of the shrimp muscle. Meanwhile, reactive oxygen species and reactive nitrogen species were overproduced, thereby increasing the free fatty acid (FFA) content, fluorescent compound content, peroxide value (PV), and thiobarbituric acid reactive substance (TBAR) value. In addition, lipid peroxidation byproducts and free radicals could reduce sulfhydryl (SH) content and intrinsic fluorescence intensity. They may also increase carbonyl concentration, disulfide bond (SS) content, and surface hydrophobicity, and degrade myofibrillar protein, leading to the unfolding and conformational alterations in proteins in shrimp muscle. This study provided significant insights into the mechanisms underlying the impacts of ammonia toxicity on the quality of shrimp muscle.

Impact of Ethanolic Thai Indigenous Leaf Extracts on Melanosis Prevention and Shelf-Life Extension of Refrigerated Pacific White Shrimp.

Shrimp has been known for its delicacy, but it undergoes rapid deterioration induced by biochemical and microbiological reactions. Melanosis is a major cause of discoloration associated with consumer rejection. All ethanolic extracts from different leaves including soursop, noni, and Jik leaves were dechlorophyllized via the "Green" sedimentation method before being used. The inhibitory activity against polyphenoloxidase (PPO) from Pacific white shrimp (Litopeneous vannamei) and the copper-chelating properties of varying extracts were compared. Soursop leaf extract (SLE) showed higher PPO inhibitory activity and copper-chelating ability than others (p < 0.05). Based on LC-MS, aempferol-3-O-rutinoside was identified as the most abundant compound, followed by catechin and neocholorigenic acid. The efficacy of SLE at different levels (0.25-1%) for inhibiting melanosis and preserving the quality of Pacific white shrimp was evaluated during refrigerated storage at 4 °C for 12 days in comparison with that of a 1.25% sodium metabisulfite (SMS)-treated sample. SLE at a level of 1% effectively retarded melanosis and bacterial growth, in which the total viable count did not exceed the microbial limit within 12 days. In addition, 1% SLE treatment impeded autolysis, reduced protein degradation and decomposition, and minimized lipid oxidation, as witnessed by the lower increases in pH, TVB-N, and TBARS values. Sensory evaluation indicated higher likeness scores and overall acceptability for SLE-1% and SMS-1.25% shrimps than those of the control and other samples. Therefore, SLE could be used as a natural alternative that effectively lowered the melanosis and quality loss of shrimp during refrigerated storage.

Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.

Evaluating the efficacy of some plant extracts in enhancing the quality of chilled Japanese shrimp (Marsupenaeus japonicus) and controlling histamine formation.

Performance of Allium cepa and Allium sativum essential oils on the quality of marine shrimp Litopenaeus vannamei (Boone, 1931) under MAP packaging

Essential oils of the species Allium cepa (OEC) and Allium sativum (OES) were investigated in isolation and in combination with modified atmosphere packaging (MAP) in the proportion of 60% CO2 + 30% N2 + 10% O2. The objective was to evaluate the performance of ten treatments of marine shrimp Litopenaeus vannamei, stored for 15 days under refrigeration (4 ± 2 °C). Essential oils were equally effective against the visible metabolic activity of gram-positive bacteria, but OES indicated significantly higher concentrations (p < 0.05) of total phenols, with higher anti-DPPH activity and LD50 in bioassay with Artemia salina Leach. The combination of treatments improved the technological and sensorial quality of marine shrimp L. vannamei. Color changes and multiplication of pathogenic microorganisms were delayed, highlighting the MAP +2% OEC and 0.5% OES treatments, as well as the shelf life that was extended to at least 15 days under refrigerated storage.

Influences of two transport strategies on AMPK-mediated metabolism and flesh quality of shrimp (Litopenaeus vannamei).

Water-free transportation (WFT), as a novel strategy for express delivery of live shrimp (Litopenaeus vannamei), was developed recently. However, air exposure during this transportation arouses a series of abiotic stress to the shrimp. In the present study, the influences of WFT stress on glycolysis and lipolysis metabolism and meat quality (umami flavor and drip loss) were investigated in comparison with conventional water transportation (WT). The results showed that type II muscle fibers with the feature of anaerobic metabolism were dominated in shrimp flesh. In addition, the increments of intracellular Ca2+ was detected in WFT and WT, which then activated the AMP-activated protein kinase pathway and promoted the consumption of glycogen, as well as the accumulation of lactate and lipolysis, under the enzymolysis of hexokinase, pyruvate kinase, lactate dehydrogenase and adipose triglyceride lipase. Glycogen glycolyzed to latate. Meanwhile, ATP degraded along with glycolysis resulting in the generation of ATP-related adenosine phosphates such as inosine monophosphate with umami flavor and phosphoric acid. More remarkable (P < 0.05) physiological changes (except lactate dehydrogenase and lactate) were observed in WFT compared to WT. Additionally, the fatty acid profile also slightly changed. The transport stress induced significant energy metabolism changes of shrimp flesh and therefore effected the flesh quality. The intensifications of freshness (K-value) of shrimp flesh were detected as a result of ATP degradation, which were more pronounced after WFT. However, the drip loss of shrimp flesh was more significantly increased (P < 0.05) after WFT compared to WT. © 2023 Society of Chemical Industry.

Evaluation of In Vitro Antioxidant, Anti-Obesity, and Anti-Diabetic Activities of Opuntia ficus Cladodes Gel and Its Application as a Preservative Coating for Shrimp during Refrigerated Storage.

Opuntia ficus cladodes (OFC) are considered one of the wastes that result from opuntia cultivation, and their disposal by traditional methods results in many environmental problems. Therefore, this study was conducted with two aims. The first was the production of OFC gel, and the evaluation of its in vitro antioxidant (by two methods, DPPH and ABTS), anti-obesity, and anti-diabetic activities. The second was an investigation of the effects of different concentrations of this gel (0, 50, and 100%) as an edible coating on the quality of shrimp during 8 days of refrigerated storage. The results showed that this gel was characterised by a high content of ash (10.42%), total carbohydrates (75.17%), and total phenols (19.79 mg GAE/g). OFC gel contained six types of sugars: arabinose, xylose, galactose, rhamnose, glucose, and uronic acid, and the most abundant was xylose (36.72%). It is also clear from the results that the OFC gel had high antioxidant properties, which were higher against DPPH than ABTS at the same concentration. OFC gel showed a high inhibition activity against lipase, α-glycosidase, and α-amylase enzymes, and their IC50 values were 1.43 mg/mL, 0.78 mg/mL, and 0.57 mg/mL, respectively. The results also stated that shrimp coated with OFC gel had lower pH, drip loss, TVB-N, and TBA values through the days of refrigerated storage. Moreover, the shrimp coated with 100% OFC gel were better than those coated with 50% OFC gel. In conclusion, OFC gel showed high potency as active antioxidant, for its enzyme anti-activities, and as an edible coating for shrimp.

Determination of physicochemical parameters and assessment of trace metals bioaccumulation in the Lagos lagoon and edible tissues of the southern pink shrimp (Farfantepenaeus notialis - Pérez-Farfante, 1967)

Abstract. Bio-inorganic chemistry is found as an endearing aspect to research in today’s epoch. It deals with chemical reactions between the metals with natural resources, such as air, soil, water and byproducts (foods). To assess the decline in the quality of southern pink shrimps and water quality on samples from the Lagos lagoon, the morphometric assessment of the crustacean (Farfantepenaeus notialis – F. notialis), physicochemical parameters (pH, temperature, salinity, conductivity, total hardness, total dissolved solids, total suspended solids, biological oxygen demand, chemical oxygen demand, dissolved oxygen, sulphates, nitrate and phosphate) and levels of six (6) trace metals (Cadmium, Chromium, Zinc, Iron, Manganese and Copper) were collected from three sampling points with renowned anthropogenic activities along the stretch of the Lagos Lagoon using standard analytical procedures and the results were compared with standard acceptable limits. The crustaceans used had total length (4.0 – 14.4 cm), carapace length (1.6 – 6.4 cm), total weight (1.1 – 20.8 g) and carapace weight (0.9 – 11.5 g). The results obtained in the physicochemical analysis revealed that a few parameters such as biochemical oxygen demand and total suspended solids were beyond acceptable limits, while the trace metals were present in the samples at different levels but still within the maximum residual levels in the edible tissues of the pink shrimps. The obtained results showed that the crustacean and water from the lagoon contained metals but did not exceed both local and international standards of limit and thus, they are still safe for consumption and domestic uses.

Properties of Pacific white shrimp (Litopenaeus vannamei) collagen and its degradation by endogenous proteinases during cold storage.

Many factors are responsible for the diminished quality of shrimp during cold storage, while the role of collagen has rarely been studied. This study therefore investigated the relationship between collagen degradation and changes of textural properties of Pacific white shrimp, and its hydrolysis by endogenous proteinases. The textural properties of shrimp decreased gradually along with disruption of shrimp muscle tissues, and the chewiness property of shrimp muscle showed a linear relationship with collagen contents in muscle during 6-day-storage at 4°C. Pepsin-solubilized collagen in shrimp muscle consisted of one α1 chain and two α2 chains, revealing a typical tripeptide sequence (i.e., Gly-X-Y) in their molecules. In addition, collagen could be hydrolyzed by crude endogenous proteinases extracted from shrimp hepatopancreas, and serine proteinase plays a critical role in the process. These findings strongly suggested that the quality reduction of shrimp during cold storage is closely associated with collagen degradation.

Expression of polyphenol oxidase of Litopenaeus vannamei and its characterization

Polyphenol oxidase (PPO) plays a critical role in decrement of shrimp quality. To obtain active PPO and elucidate its enzymatic properties, PPO from Litopenaeus vannamei (Lv-PPO) was cloned, expressed in E. coli and purified by affinity column chromatography. The Lv-PPO gene was 2076 bp in length encoding 691 amino acids. The recombinant Lv-PPO (rLv-PPO) with a molecular mass of ∼85.0 kDa was successfully expressed and its sequence was verified by LC-MS/MS. rLv-PPO was biologically active with an optimal temperature of 40℃ and an optimal pH of 6.0. Metal ions Cu2+ and Zn2+ altered the activity of rLv-PPO by influencing its secondary and tertiary structures. rLv-PPO showed catalytic activity towards l-Dopa and catechol. A specific polyclonal antibody against rLv-PPO was prepared. Western blot analysis revealed that PPO levels were highest in hemolymph, followed by telson, carapace, and eyestalk. Expression of rLv-PPO will assist future studies on the mechanism in shrimp melanosis.

The stable co-pigmented roselle anthocyanin active film extended shelf life of Penaeus vannamei better: Mechanism revealed by the TMT-labeled proteomic strategy

In order to investigate the influences of modified RAE-based film on shrimp quality, the proteomic approach was performed to elucidate preservation mechanism. Results showed that the modified RAE-based film kept better shrimp quality compared with natural RAE-based film in terms of determined biochemical parameters and estimated shelf-life. Totally, 49 differentially abundance proteins (DAPs) were identified compared with shrimp without packaging. Bioinformatics analysis demonstrated that the modified RAE-based film could maintain functional DAPs which were mainly distributed in the binding, catalytic activity, etc., and metabolic signaling pathways like melanogenesis signaling pathway were remarkably enriched. Meanwhile, there were 25 DAPs showing close relationship with quality traits, and some of them, such as myosin chains, troponin I and heat shock protein were considered as the potential biomarkers to evaluate shrimp quality deterioration. In conclusion, this study revealed the preservation mechanism of modified RAE-based active film on shrimp quality at the protein molecular level.

Effect of green seaweed meal blend on feed quality and zootechnical performance in shrimp (Penaeus vannamei) juveniles

Aim of study: To evaluate a green seaweed meal in the diets of Penaeus vannamei juveniles, comprising Ulva spp., Caulerpa spp. and Enteromorpha spp. as a feed blend at inclusion levels at 4% and 8%. Area of study: Universidad Nacional Agraria La Molina, Lima, Perú. Material and methods: Analyses were conducted to determine the pellet quality through percentages of dry matter retention (DMR), protein loss and water absorption capacity; and to evaluate the effect of this seaweed meal in the digestibility and zootechnical shrimp performance. Three treatments (diets) were formulated to contain 0% (control diet), 4% (M4) and 8% (M8 of green seaweed meals (blend)), in isonitrogenous (crude protein; 300 g kg-1) and isocaloric (3.3 Mcal kg-1) diets. The shrimps were reared at a density of 286 juveniles m-3 for 29 days in a recirculating aquaculture system (RAS). Main results: Among the diets, M4 had the highest DMR value (97.06%), whereas M8 had highest water absorption capacity (185.48%) with lower % of protein loss between the treatments diets. No differences were observed in the zootechnical performance, except for survival (p&lt;0.05), with the M8 diet having highest mortality rate (44.4%) between the treatments diets. Research highlights: Incorporating 4% green seaweed meal in shrimp feed supported adequate growth and survival of juvenile P. vannamei with adequate DMR values, water absorption capacity, protein loss and high apparent dry matter digestibility and apparent digestibility of the reference diet.

The effects of Bacillus species probiotics (Bacillus subtilis and B. licheniformis) on the water quality, immune responses, and resistance of whiteleg shrimp (Litopenaeus vannamei) against Fusarium solani infection

This study investigated the impacts of water application of a commercial Bacillus species probiotics, SANOLIFE®PRO-W (containing Bacillus subtilis and B. licheniformis), on water quality, digestive enzymes, growth performance, antioxidants, innate immunity, body composition, and resistance of whiteleg shrimp against Fusarium solani infection. A total of 240 animals (2.00 ± 0.07 g) were stocked into twelve 1-m3 concrete ponds and divided into four triplicate treatments. For 56 days, the rearing water was supplemented with Bacillus species probiotic at 0, 0.01, 0.02, and 0.03 g/m3 and defined as control, T1, T2, and T3 groups, respectively. Results revealed that Bacillus species probiotics increased dissolved oxygen and decreased total ammonia, nitrite, and unionized ammonia in the rearing ponds. However, adding probiotic Bacillus to rearing water significantly increased the digestive enzyme (chymotrypsin, trypsin, protease, lipase, and amylase) and growth performance parameters compared to the control. On the other hand, the antioxidant levels of superoxide dismutase, catalase, and glutathione peroxidase were increased significantly, while the malondialdehyde concentrations were decreased significantly compared to the control. Furthermore, Bacillus probiotics boosted the innate immunity of shrimp manifested by increased activities of lysozyme, prophenoloxidase, respiratory burst, and the total hemocyte count compared with the control treatment. Of interest, shrimp mortalities decreased after F. solani infection to 35% in the T3 group compared to 100% in the control group. In conclusion, water application of Bacillus species probiotics, especially at 0.02 and 0.03 g/m3, improved the water quality, welfare, and resistance of whiteleg shrimp to F. solani infection.

PH Indicator Integrated with Carbon Quantum Dots of Glucose to Monitor the Quality of Fish and Shrimp

pH Indicator Integrated with Carbon Quantum Dots of Glucose to Monitor the Quality of Fish and Shrimp

Chitin Oligosaccharide N,N′-Diacetylchitobiose (GlcNAc2) as Antimicrobial Coating against Listeria monocytogenes on Ready-to-Eat Shrimp

N,N′-diacetylchitobiose, also known as GlcNAc2, is a chitin oligosaccharide and is reported to possess antimicrobial activity against pathogenic bacteria. In this study, 1% (w/v) GlcNAc2 solution was applied on ready-to-eat (RTE) shrimp and evaluated as an antimicrobial coating against Listeria monocytogenes during storage at 4 °C for 16 days. Texture properties, colour, TBARS values, moisture content and bacterial counts were monitored and analysed every four days. The results indicated that the GlcNAc2 coating retarded the changes in texture properties, TBARS values and moisture content of the RTE shrimp during storage. The presence of GlcNAc2 showed no significant changes in RTE shrimp colour in contrast to the control. However, the growth of L. monocytogenes inoculated on the GlcNAc2-coated RTE shrimp was slower than that of the control sample with the highest log reduction of 0.5 log CFU/mL being observed. This study showed that the GlcNAc2 used as an antimicrobial coating was able to inhibit the growth of L. monocytogenes, while maintaining the quality of the RTE shrimp during refrigerated storage.

Gelatin hydrolysate in freeze–thawed shrimp model system: cryoprotective and antioxidative effects

SummaryThe gelatin hydrolysate from Nile tilapia skin (TGH) produced by the hydrolysis of papaya latex enzymes for 0.5 (TGH‐0.5), 1 (TGH‐1), 2 (TGH‐2), 3 (TGH‐3) and 6 h (TGH‐6) was used for determination of the degree of hydrolysis (DH), molecular weight distribution, and cryoprotective and antioxidative activities. The DH of gelatin hydrolysate ranged from 11.16 to 19.44%. TGH‐0.5, TGH‐1, TGH‐2, TGH‐3 and TGH‐6 had the dominant peptides with MW of 3127 Da; 2325 and 2830 Da; 1658 and 1754 Da; 1206 and 1361 Da; 898, 1206, and 1361 Da, respectively. TGH‐3 and TGH‐6 showed the highest cryoprotective effect (P &lt; 0.05). TGH showed an increase in DPPH and ABTS radical scavenging activities, FRAP, and chelating activity as the hydrolysis time increased (P &lt; 0.05). The selected gelatin hydrolysate (TGH‐3) could maintain the enthalpy of actin and myosin in the freeze–thawed shrimp more than the control and comparable to the mixed phosphate. Treating TGH‐3 and the mixed phosphate could slow the lipid oxidation rate at the fifth freeze–thaw cycle and showed inhibition efficiency equivalent to the mixed phosphate. Therefore, gelatin hydrolysate could be an alternative additive substitute for mixed phosphate to inhibit the shrimp quality loss from ice formation, ice recrystallisation and lipid oxidation during frozen storage.

Parallel Mirrors Based Marine Predator Optimization Algorithm with Deep Learning Model for Quality and Shelf-Life Prediction of Shrimp

Automatic classification and assessment of shrimp freshness plays a major role in aquaculture industry. Shrimp is one of the highly perishable seafood, because of its flavor and excellent nutritional content. Given the high amount of industrial production, determining the freshness of shrimp quickly and precisely is difficult. Instead of using feature-engineering-based techniques, a novel hybrid classification approach is proposed by combining the strength of convolutional neural networks (CNN) and Marine Predators Algorithm (MPA) for shrimp freshness diagnosis. In order to choose the best hyperparameter values, marine predator algorithm is improved using Parallel Mirrors Technique (PMPA). The proposed methodology employs a pretrained CNN model termed EfficientNet (ENet), which is combined with the PMPA algorithm to form the PMPA-ENet architecture. The proposed approach yields high performance while also reducing computational complexity. The result showed that proposed model achieved an accuracy and F-score of 98.62% and 97.25% for assessment of freshness in shrimp. PMPA's effectiveness in determining optimal values is compared to four different meta-heuristic algorithms hybridized with ENet including Particle Swarm Optimization (PSO), Simple Genetic Algorithm (SGA), Whale Optimization Algorithm (WOA), and traditional Marine Predator Algorithm (MPA). The results indicated that PMPA-ENet algorithm provides better classification compared with other algorithms

Exopolysaccharide riclin and anthocyanin-based composite colorimetric indicator film for food freshness monitoring

Food freshness monitoring is vital to ensure food safety. Recently, packaging materials incorporating pH-sensitive films have been employed to monitor the freshness of food products in real time. The film-forming matrix of the pH-sensitive film is essential to maintain the desired physicochemical functions of the packaging. Conventional film-forming matrices, such as polyvinyl alcohol (PVA), have drawbacks of low water resistance, poor mechanical properties, and weak antioxidant ability. In this study, we successfully synthesise PVA/riclin (P/R) biodegradable polymer films to overcome these limitations. The films feature riclin, an agrobacterium-derived exopolysaccharide. The uniformly dispersed riclin conferred outstanding antioxidant activity to the PVA film and significantly improved its tensile strength and barrier properties by forming hydrogen bonds. Purple sweet potato anthocyanin (PSPA) was used as a pH indicator. The intelligent film with added PSPA provided robust surveillance of volatile ammonia and changed its color within 30 s in the pH range of 2–12. This multifunctional colorimetric film also engendered discernible color changes when the quality of shrimp deteriorated, demonstrating its great potential as an intelligent packaging material to monitor food freshness.