Publication: A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp
Issued Date
2021-01-30
Resource Type
ISSN
18737072
03088146
03088146
Other identifier(s)
2-s2.0-85113279319
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Chemistry. Vol.368, (2021)
Suggested Citation
Lungten Wangmo, Atitaya Suratsawadee, Thanchanok Ratvijitvech, Atitaya Siripinyanond A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp. Food Chemistry. Vol.368, (2021). doi:10.1016/j.foodchem.2021.130863 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/75741
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp
Other Contributor(s)
Abstract
A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp was proposed. The sensor was prepared from commercially available tapioca pearls with purple sweet potato as a natural colorant by using a similar procedure as to prepare “Thai Saku dessert”. A novel concept of using five tapioca pearls stacked in a pipette tip was proposed to observe the color change of the pearls by bead counting approach. The color of the tapioca pearl changed from purple to greenish-blue upon the detection of volatile amines and then to green on prolonged exposure to volatile amines. This color change was observed from the first bead and gradually observed on the next beads according to the concept of distance-based colorimetric measurement. This work is the first to demonstrate the use of bead counting as a novel, low-cost sensor technology for estimating the freshness of shrimp.