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Sumac (Rhus Coriaria L.) Anthocyanin Loaded-Pectin and Chitosan Nanofiber Matrices for Real-Time Monitoring of Shrimp Freshness Publisher Pubmed



Tavassoli M1 ; Khezerlou A1 ; Moghaddam TN2 ; Firoozy S3 ; Bakhshizadeh M3 ; Sani MA4 ; Hashemi M5, 6 ; Ehsani A7 ; Lorenzo JM8
Authors
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Authors Affiliations
  1. 1. Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
  2. 2. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
  3. 3. Department of Biological Sciences, Faculty of Basic Sciences, Higher Education Institute of Rab-Rashid, Tabriz, Iran
  4. 4. Student's Scientific Research Center, Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
  6. 6. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
  7. 7. Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
  8. 8. Centro Tecnologico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnologico de Galicia, Ourense, San Cibrao das Vinas, 32900, Spain

Source: International Journal of Biological Macromolecules Published:2023


Abstract

In this study, pectin (PC)/chitosan nanofiber (ChNF) films containing a novel anthocyanin from sumac extract were successfully developed for freshness monitoring and shelf-life extension of shrimp. The physical, barrier, morphological, color, and antibacterial properties of biodegradable films were evaluated. The addition of sumac anthocyanins to the films caused intramolecular interactions (such as hydrogen bonds) in the film structure, as confirmed by using attenuated total reflectance Fourier transform infrared (ATR-FTIR) analysis, suggesting good compatibility of film ingredients. Also, intelligent films showed significant sensitivity to ammonia vapors and changed color from reddish to olive color at the first 5 min. Moreover, the results showed that PC/ChNF and PC/ChNF/sumac films have significant antibacterial activity against Gram-positive bacteria and Gram-negative bacteria. In addition to the good functional characteristics of the smart film, the resulting films showed acceptable physicomechanical properties. So, PC/ChNF/sumac smart film exhibited the strength = 60 MPa with the flexibility = 23.3 %. Likewise, water vapor barrier reduced from 2.5 (×10−11 g. m/m2. s. Pa) to 2.3 (×10−11 g. m/m2. s. Pa) after adding anthocyanin. The results of the application of intelligent film containing anthocyanins of sumac extract for shrimp freshness monitoring showed that the color of the intelligent film changed from reddish to greenish color after 48 h of storage, which shows the high potential of the produced film for monitoring the spoilage of seafood products. © 2023
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