The development of bioplastic films represents an alternative to conventional plastics and an opportunity for applications in intelligent packaging. The present study aimed to develop a smart material based on poly (vinyl alcohol) (PVA) incorporated with Clitoria ternatea L. extract, capable of monitoring shrimp freshness through colour changes associated with pH variations. The films were prepared using the casting method and characterised in terms of their physical, mechanical, structural, and functional properties. The incorporation of the anthocyanin extract (EAC) significantly intensified the colouration of the films, decreasing lightness (L*) from 88.7 to 37.1 and modifying the chromatic parameters (b from −0.16 to −22.34). Thickness increased from 109.5 μm to 184 μm as the extract concentration was raised, while water vapour permeability ranged from 0.77 to 1.79 g·m/m²·s·Pa, evidencing modifications in the structure of the polymeric matrix. From a mechanical standpoint, tensile strength decreased from 26.0 MPa to 15.2 MPa, and the elastic modulus was reduced by approximately 75.0 MPa, whereas the percentage elongation at break increased from 75.2% to 92.4%, confirming the plasticising effect of the extract. Functionally, the films exhibited a visible transition from blue to green during the refrigerated storage of shrimp, corresponding to increases in pH from 6.6 to 9.2 and total volatile basic nitrogen (TVB-N) values from 3.92 to 67.7 mg N/100 g. The formation of TVB-N followed first-order kinetics (R² = 0.997), confirming the sensitivity of the system as a freshness indicator. These results demonstrate the potential of PVA–anthocyanin films as intelligent colorimetric sensors for monitoring the freshness of protein-rich foods.

Objetivo: Evaluar las propiedades fisicoquímicas de pectinas extraídas de la cáscara del plátano (Musa paradisiaca var. hartón) usando ácidos orgánicos en presencia de microondas. Metodología: Para la extracción de las pectinas obtenidas a partir de la cáscara del plátano, se usaron dos diferentes métodos de extracción (hidrólisis ácida convencional e hidrólisis ácida asistida por microondas) y como solventes se utilizaron tres diferentes ácidos para cada tratamiento (HCl, ácido acético y ácido cítrico), en todos los casos el pH se fijó en 3.0. Una vez obtenida cada muestra se cuantificaron el contenido de metoxilo, grado de esterificación, peso equivalente y acidez libre. Resultados: Se encontraron diferencias significativas (p<0.05) en función del método de extracción y el agente utilizado. Ambos parámetros influyeron significativamente en el rendimiento de extracción, siendo la combinación de microondas y ácido clorhídrico la más eficaz (21.21%). Así mismo se encontraron diferencias (p<0.05) sobre las propiedades fisicoquímicas de la pectina, teniendo que la hidrólisis ácida asistida por microondas da pectina con mejores características para su uso industrial. Conclusiones: Es posible extraer pectina de bajo metoxilo a partir del pericarpio del fruto de plátano; así mismo, realizar una hidrólisis ácida asistida por microondas combinado con HCl arrojó un mejor resultado tanto en rendimiento como en sus propiedades fisicoquímicas en comparación con los otros tratamientos usados.

Background: The rapid expansion of aquaculture and the declining availability of fish meal, together with concerns regarding its environmental impact, have increased interest in alternative and sustainable protein sources. Black soldier fly larvae meal (BSFLM, Hermetia illucens) has emerged as a promising ingredient because of its high protein content and favorable amino acid profile. Objective: To evaluate the effects of a diet containing black soldier fly larvae meal on the growth performance, feed utilization, survival, and economic efficiency of red tilapia (Oreochromis sp.) fingerlings reared under semi-intensive conditions in the Colombian Caribbean. Methods: A granulated feed was formulated using BSFL as the principal protein and lipid source (38.6% crude protein and 35.8% lipids, dry matter basis), with polyvinylpyrrolidone as a binder. A total of 180 fingerlings were randomly assigned to two dietary treatments with three replicates of 30 fish each. The control group received a commercial diet, whereas the experimental group received the BSFL-based diet. Growth performance, survival, feed conversion ratio (FCR), specific growth rate (SGR), and economic conversion ratio (ECR) were evaluated over a 30-day period. Results: Fish fed the commercial diet reached a final weight of 60.50 ± 1.06 g, whereas those fed the BSFL-based diet reached 58.90 ± 1.20 g. No significant differences were observed in growth performance or survival between treatments (p > 0.05). Feed conversion ratios were 1.38 and 1.42, and specific growth rates were 10.37% and 10.28% day⁻¹ for the commercial and BSFL-based diets, respectively. The ECR was higher for the BSFL-based diet (13.10 USD/kg) than for the commercial diet (9.66 USD/kg), primarily because of the higher cost of BSFL meal. The BSFL-based feed exhibited slightly low buoyancy, while its angle of repose was 36.13°, indicating acceptable flow properties. Conclusions: The results indicate that BSFL meal can serve as a substitute for conventional protein ingredients, as it is technically viable in diets for tilapia fry without compromising their growth or survival rate. However, its economic competitiveness was limited by the high cost of insect meals. It is necessary to reduce BSFL production costs to improve its commercial viability in tropical aquaculture systems.