Abstract:Sulfiting agents are added to crustaceans products to prolong their shelf life. However, depending on the concentration, these agents can be toxic to consumers due to the presence of SO 2 . In this context, a colorimetric indicator label based on starch and iodine was developed to detect SO 2 in shrimp, showing whether the product is safe or not for consumers. The incorporation of iodine into the starch matrix resulted in labels with a smooth and homogeneous surface, and reduced water solubility from 9.26% to … Show more
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