Natural Paper-Based Colorimetric Indicator from Red Dragon Fruit for Detecting Fish Freshness Using RGB Analysis

Lusiani Dewi Assaat, Clara Shabrina Parameswary, Nela Fatmasari, Isriyanti Affifah, Irhamni Irhamni, Ihsan Budi Rachman

Abstract

Red dragon fruit is known to contain anthocyanin and betalain pigments that can serve as practical colorimetric indicators for fish freshness because of their sensitivity to changes in pH. This study presents a preliminary proof-of-concept that confirms the presence of these pigments through UV–Vis spectrophotometry and FTIR analysis and evaluates the performance of a natural colorimetric indicator derived from red dragon fruit extract for detecting the freshness of Nile tilapia using RGB analysis. An absorbance peak at 540 nm indicated the presence of betacyanin. The FTIR spectrum confirmed the characteristic functional groups of the pigments, with a band around 2900 cm⁻¹ attributed to C–H stretching, a small peak at 1642 cm⁻¹ corresponding to C=C stretching, a C–H vibration at 1384 cm⁻¹, C–O stretching at 1275–1269 cm⁻¹, a sharp peak at 1043 cm⁻¹ assigned to C–O–C stretching, and C–H bending at 876 cm⁻¹. The practical performance of the natural colorimetric indicator was evaluated by placing the paper-based indicator in contact with Nile tilapia samples and observing the color response at 15-min intervals for 1 h. Fish freshness was assessed through RGB analysis using the Color Meter app installed on an Android smartphone. The obtained RGB values were subsequently visualized for data analysis and interpretation. The results showed that the RGB values changed in response to changes associated with fish freshness over time, indicating that the developed natural colorimetric indicator has potential for further development as a simple tool for fish freshness detection.

Keywords

colorimetric indicator, fish freshness, betalain, smartphone colorimetry

Full Text:

PDF

References

[1] M. Kundu, A. Vashisth, and P. Krishnan, “Instrumental detection of fish freshness in research and food industry: A review,” J. Food Sci. Technol., vol. 63, no. 1, pp. 22–50, 2026, doi: 10.1007/s13197-025-06497-4.

[2] T. A. Purwanto and D. Ariatmanto, “Fish freshness detection based on eyes and gills using YOLOv8 model,” JOINTECS (J. Inf. Technol. Comput. Sci.), vol. 10, no. 1, pp. 1–10, 2025, doi: 10.31328/jointecs.v10i1.7201.

[3] E. T. Yasin, I. A. Ozkan, and M. Koklu, “Detection of fish freshness using artificial intelligence methods,” Eur. Food Res. Technol., vol. 249, pp. 1979–1990, 2023, doi: 10.1007/s00217-023-04271-4.

[4] S. Kılıçarslan, M. M. Hız Çiçekliyurt, and S. Kılıçarslan, “Fish freshness detection through artificial intelligence approaches: A comprehensive study,” Turkish J. Agric.-Food Sci. Technol., vol. 12, no. 2, pp. 290–295, 2024, doi: 10.24925/turjaf.v12i2.290-295.6670.

[5] M. Hasan et al., “Framework for fish freshness detection and rotten fish removal in Bangladesh using Mask R–CNN method with robotic arm and fisheye analysis,” J. Agric. Food Res., vol. 16, Art. no. 101139, 2024, doi: 10.1016/j.jafr.2024.101139.

[6] J. Tavares et al., “Fresh fish degradation and advances in preservation using physical emerging technologies,” Foods, vol. 10, no. 4, Art. no. 780, 2021, doi: 10.3390/foods10040780.

[7] E. Susanto, T. W. Agustini, E. P. Ritanto, E. N. Dewi, and F. Swastawati, “Changes in oxidation and reduction potential (Eh) and pH of tropical fish during storage,” J. Coastal Dev., vol. 14, no. 3, pp. 223–234, 2011.

[8] M. N. M. Fouzi, A. Thaiuba, and R. M. Nikzaad, “Organoleptic assessment of tilapia (Oreochromis niloticus) stored in different temperatures,” East Asian J. Multidiscip. Res., vol. 2, no. 8, pp. 3491–3506, 2023, doi: 10.55927/eajmr.v2i8.5565.

[9] M. R. García, J. A. Ferez-Rubio, and C. Vilas, “Assessment and prediction of fish freshness using mathematical modelling: A review,” Foods, vol. 11, no. 15, Art. no. 2312, 2022, doi: 10.3390/foods11152312.

[10] L.-M. Sakiroff et al., “Evaluation of color changes during stability studies using spectrophotometric chromaticity measurements versus visual examination,” Sci. Rep., vol. 12, Art. no. 8959, 2022, doi: 10.1038/s41598-022-13025-3.

[11] H. Wang et al., “Current trends and perspectives on the color of fish during low-temperature preservation: A focus on evaluation methods, discoloration mechanism, and protection methods,” Food Chem., vol. 474, Art. no. 143199, 2025, doi: 10.1016/j.foodchem.2025.143199.

[12] S. Q. Arlington, J. Chen, and T. P. Weihs, “Environmentally friendly chemical time delays based on interrupted reaction of reactive nanolaminates,” ACS Sustain. Chem. Eng., vol. 8, no. 46, pp. 17262–17271, 2020, doi: 10.1021/acssuschemeng.0c06238.

[13] L. D. Assaat, Y. R. Denny, R. Danisyah, R. F. Septiyanto, and A. Suherman, “Synthesis and characterization of biosensor from skin extraction of dragon fruit (Hylocereus undatus) as a freshness detector of milk fish,” AIP Conf. Proc., vol. 3163, no. 1, Art. no. 060002, 2024, doi: 10.1063/5.0213603.

[14] H. E. Khoo et al., “Betacyanins and anthocyanins in pulp and peel of red pitaya (Hylocereus polyrhizus cv. Jindu), inhibition of oxidative stress, lipid reducing, and cytotoxic effects,” Front. Nutr., vol. 9, Art. no. 894438, 2022, doi: 10.3389/fnut.2022.894438.

[15] B. Pucker and S. F. Brockington, “The evidence for anthocyanins in the betalain-pigmented genus Hylocereus is weak,” BMC Genomics, vol. 23, Art. no. 739, 2022, doi: 10.1186/s12864-022-08947-1.

[16] W. Dong et al., “Study of UV–Vis molar absorptivity variation and quantitation of anthocyanins using molar relative response factor,” Food Chem., vol. 444, Art. no. 138653, 2024, doi: 10.1016/j.foodchem.2024.138653.

[17] Y. Qin, F. Xu, L. Yuan, H. Hu, X. Yao, and J. Liu, “Comparison of the physical and functional properties of starch/polyvinyl alcohol films containing anthocyanins and/or betacyanins,” Int. J. Biol. Macromol., vol. 163, pp. 898–909, 2020, doi: 10.1016/j.ijbiomac.2020.07.065.

[18] Y. Zhao et al., “Preparation and application of pH-sensitive film containing anthocyanins extracted from Lycium ruthenicum Murr.,” Materials, vol. 16, no. 10, Art. no. 3828, 2023, doi: 10.3390/ma16103828.

[19] W. Meganingtyas and M. Alauhdin, “Ekstraksi antosianin dari kulit buah naga (Hylocereus costaricensis) dan pemanfaatannya sebagai indikator alami titrasi asam-basa,” agriTECH, vol. 41, no. 3, pp. 278–284, 2021, doi: 10.22146/agritech.52197.

[20] D.-Y. Kim, S.-W. Park, and H.-S. Shin, “Fish freshness indicator for sensing fish quality during storage,” Foods, vol. 12, no. 9, Art. no. 1801, 2023, doi: 10.3390/foods12091801.

[21] B. Kumaravel et al., “Automated seafood freshness detection and preservation analysis using machine learning and paper-based pH sensors,” Sci. Rep., vol. 15, Art. no. 26051, 2025, doi: 10.1038/s41598-025-08177-x.

[22] A. Nizori, N. Sihombing, and Surhaini, “Karakteristik ekstrak kulit buah naga merah (Hylocereus polyrhizus) dengan penambahan berbagai konsentrasi asam sitrat sebagai pewarna alami makanan,” J. Teknol. Ind. Pertan., vol. 30, no. 2, pp. 228–233, 2020, doi: 10.24961/j.tek.ind.pert.2020.30.2.228.

[23] A. A. Lema, N. H. Mahmod, M. M. Khandaker, and M. D. Abdulrahman, “Roselle anthocyanin stability profile and its potential role in post-harvest deterioration: A review,” Plant Sci. Today, vol. 9, no. 1, pp. 119–131, 2022, doi: 10.14719/pst.1336.

[24] F. R. Mello et al., “Antioxidant properties, quantification and stability of betalains from pitaya (Hylocereus undatus) peel,” Ciênc. Rural, vol. 45, no. 2, pp. 323–328, 2015, doi: 10.1590/0103-8478cr20140548.

[25] M. I. Khan and J. Liu, “Plant betalains: Recent applications in food freshness monitoring films,” Food Packag. Shelf Life, vol. 34, Art. no. 100921, 2022, doi: 10.1016/j.fpsl.2022.100921.

[26] P. P. Kania and A. Furqon, “Analysis and optimization of betanin extraction from juice of the peel and fleshes of red dragon fruit (Hylocereus costaricencis),” EduChemia, vol. 9, no. 1, pp. 104–116, 2024, doi: 10.30870/educhemia.v9i1.23409.

[27] A. E. Agustin, V. Mierza, B. N. Annisa, C. N. Sa’adah, F. Prasetyo, and C. F. Lubis, “Standardization of anthocyanin compounds in plants in Indonesia: Literature review,” J. EduHealth, vol. 13, no. 2, pp. 942–949, 2022.

[28] Y. Yuniati, K. Handarini, and Mahfud, “Pigment extraction method for anthocyanin natural resources in Indonesia: A review,” ASEAN J. Chem. Eng., vol. 24, no. 1, pp. 65–78, 2024, doi: 10.22146/ajche.12097.

[29] I. D. Larasati et al., “Anthocyanin extraction from roselle (Hibiscus sabdariffa L.) calyces: A microwave-assisted approach using Box–Behnken design,” J. Agric. Food Res., vol. 18, Art. no. 101480, 2024, doi: 10.1016/j.jafr.2024.101480.

[30] Y. P. Utami, A. Jariah, and R. Mustarin, “Determination of UV–Vis spectrophotometry with differential pH on total anthocyanin levels of ethanol extract of Cordyline fruticosa (L.) A. Cheval leaves,” Pharm. Rep., vol. 2, no. 1, pp. 10–14, 2023, doi: 10.33096/pharmrep.v2i1.232.

[31] T. E. Purbaningtias, A. C. Aprilia, and L. Fauzi’ah, “The study of temperature and UV light effect in anthocyanin extract from red dragon fruit (Hylocereus costaricensis) rind using UV–Visible spectrophotometer,” AIP Conf. Proc., vol. 1911, Art. no. 020014, 2017, doi: 10.1063/1.5016007.

[32] W. Dong et al., “Study of UV–Vis molar absorptivity variation and quantitation of anthocyanins using molar relative response factor,” Food Chem., vol. 444, Art. no. 138653, 2024, doi: 10.1016/j.foodchem.2024.138653.

[33] N. A. P. Utami, S. A. Putri, and M. Azhar, “Extraction and characterization of betacyanins from beetroot (Beta vulgaris L.),” Int. J. Progress. Sci. Technol., vol. 35, no. 1, pp. 447–450, 2022, doi: 10.52155/ijpsat.v35.1.4694.

[34] B. Bhushan et al., “FTIR spectra, antioxidant capacity, and degradation kinetics of maize anthocyanin extract under variable process conditions,” Appl. Food Res., vol. 3, no. 1, Art. no. 100282, 2023, doi: 10.1016/j.afres.2023.100282.

[35] M. Lakshmikanthan et al., “Anthocyanin-loaded chitosan-alginate nanoparticles from red dragon fruit pulp for targeted therapy against HCT116 colon cancer cells,” Int. J. Biol. Macromol., vol. 358, Art. no. 151739, 2026, doi: 10.1016/j.ijbiomac.2026.151739.

[36] E. Tarmizi et al., “Identification of chemical structure of anthocyanin and other active substances of red color melinjo peels by FTIR and LC-MS analysis,” IOP Conf. Ser.: Mater. Sci. Eng., vol. 578, Art. no. 012013, 2019, doi: 10.1088/1757-899X/578/1/012013.

[37] R. Widianto and S. Puangpraphant, “Encapsulation of betacyanin extract from red dragon fruit peel with maltodextrin and inulin: Storage stability and simulated gastrointestinal digestion,” Food Biosci., vol. 61, Art. no. 104566, 2024, doi: 10.1016/j.fbio.2024.104566.

[38] V. A. Pereira, I. N. Q. de Arruda, and R. Stefani, “Active chitosan/PVA films with anthocyanins from Brassica oleracea (red cabbage) as time–temperature indicators for application in intelligent food packaging,” Food Hydrocoll., vol. 43, pp. 180–188, 2015, doi: 10.1016/j.foodhyd.2014.05.014.

[39] T. L. Swer, C. Mukhim, K. Bashir, and K. Chauhan, “Optimization of enzyme aided extraction of anthocyanins from Prunus nepalensis L.,” LWT-Food Sci. Technol., vol. 91, pp. 382–390, 2018, doi: 10.1016/j.lwt.2018.01.043.

[40] L. Handayani et al., “Identification of the anthocyanin profile from butterfly pea (Clitoria ternatea L.) flowers under varying extraction conditions: Evaluating its potential as a natural blue food colorant and its application as a colorimetric indicator,” S. Afr. J. Chem. Eng., vol. 49, pp. 151–161, 2024, doi: 10.1016/j.sajce.2024.04.008.

[41] K. A. Abbas, A. Mohamed, B. Jamilah, and M. Ebrahimian, “A review on correlations between fish freshness and pH during cold storage,” Am. J. Biochem. Biotechnol., vol. 4, no. 4, pp. 416–421, 2008, doi: 10.3844/ajbbsp.2008.416.421.

[42] B. Nurhadi, M. A. H. Qonit, S. Mubarok, and R. A. Saputra, “Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage,” Food Sci. Nutr., vol. 12, no. 5, pp. 3251–3264, 2024, doi: 10.1002/fsn3.3992.

[43] B. C. K. Ly, E. B. Dyer, J. L. Feig, A. L. Chien, and S. Del Bino, “Research techniques made simple: Cutaneous colorimetry: A reliable technique for objective skin color measurement,” J. Investig. Dermatol., vol. 140, no. 1, pp. 3–12.e1, 2020, doi: 10.1016/j.jid.2019.11.003.

[44] K. Jeffrey, “Delta E in Lab color space,” in Graphic Communications Open Textbook Collective. BCcampus/LibreTexts, 2026.

[45] A. Fullerton, T. Fischer, A. Lahti, K. P. Wilhelm, H. Takiwaki, and J. Serup, “Guidelines for measurement of skin colour and erythema: A report from the Standardization Group of the European Society of Contact Dermatitis,” Contact Dermatitis, vol. 35, no. 1, pp. 1–10, 1996, doi: 10.1111/j.1600-0536.1996.tb02258.x.

[46] S. A. Minaker, R. H. Mason, and D. R. Chow, “Optimizing color performance of the Ngenuity 3-dimensional visualization system,” Ophthalmol. Sci., vol. 1, no. 3, Art. no. 100054, 2021, doi: 10.1016/j.xops.2021.100054.

DOI: https://doi.org/10.20961/jkpk.v11i2.118520

Refbacks

  • There are currently no refbacks.


Bookmark and Share