Covalently phenolated-ß-lactoglobulin-pullulan as a green halochromic biosensor efficiency monitored Barramundi fish's spoilage.

ABSTRACT

The effect of the covalent binding between anthocyanins extracted from purple potato peels and beta-lactoglobulin (ß-Lg) on its ability to fabricate a green/smart halochromic biosensor combined with pullulan (Pul) was studied. The physical, mechanical, colorimetry, optical, morphological, stability, functionality, biodegradability, and applicability of ß-Lg/Pul/Anthocyanin biosensors to monitor the Barramundi fish's freshness during storage were entirely evaluated. The docking and multispectral results proved that ß-Lg could be successfully phenolated with anthocyanins and subsequently interacted with Pul via H-bonding and other forces which mainly subsequently form the smart biosensors. Phenolation with anthocyanins significantly heightened the mechanical, moisture resistance, and thermal steadiness of ß-Lg/Pul biosensors. Anthocyanins also nearly duplicated the bacteriostatic and antioxidant activities of ß-Lg/Pul biosensors. The biosensors changed the color associated with the loss in freshness of the Barramundi fish, mostly due to the ammonia production and pH-alteration throughout fish deterioration. Most importantly, ß-Lg/Pul/Anthocyanin biosensors are biodegradable and decomposed within ∼30 d of simulated environmental circumstances. Overall, ß-Lg/Pul/Anthocyanin smart biosensors could minimize the usage of plastic packaging materials and employ to monitor the freshness of stored fish and fish-stuffs.