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This is a Experimental Study study.

Potato starch/agar-based intelligent films infused with dried blackcurrant pomace anthocyanins for freshness monitoring of freshwater prawns

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Development of potato starch/agar films with blackcurrant pomace anthocyanins, indicating freshness in prawns.

The 0.125% DBP film changed color from purple-red to yellowish green, indicating spoilage within 24 hours.
Films incorporating anthocyanins showed no significant differences in physical properties across concentrations.
The PS/A film with DBP effectively indicated pH levels and freshness during storage at room temperature.
Future studies may evaluate lower storage temperatures with different seafood products for broader applications.

En et al. (2025) studied this question.

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