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Smart Packaging Containing Red Poppy Anthocyanins for Fish Freshness Monitoring Publisher



Tavassoli M1 ; Khezerlou A1 ; Bakhshizadeh M2 ; Ebrahimi A1 ; Abedifiroozjah R3 ; Alizadehsani M4 ; Mohammadian E5, 6 ; Ehsani A7 ; Hashemi M8
Authors
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Authors Affiliations
  1. 1. Student Research Committee, Nutrition Research Center, 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. Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
  4. 4. Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Department of Medicinal Chemistry, Faculty of Pharmacy, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
  6. 6. Molecular Medicine Research Center, Hormozgan Health Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
  7. 7. Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
  8. 8. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Source: Journal of Food Measurement and Characterization Published:2024


Abstract

New eco-friendly packaging materials are essential for improving food quality, safety, nutritional value, shelf-life, and sustainability. Whey protein isolate (WPI) and chitin nanofiber (CNF) were applied as the matrix models to construct freshness indicators. The natural anthocyanin was obtained from red poppy (RPAs, 3%) and acted as the color-sensing agent in the indicator. Utilizing SEM, FTIR, and colorimetry teste, knowledge about the chemical, structural, and optical characteristics of these indicators was gained. The anthocyanin was uniformly dispersed in the biopolymer matrix to produce an indicator with smooth surfaces. The incorporation of RPAs into the indicator increased the flexibility (from 23.21 to 24.63%), and strength (from 28.30 to 32.60 MPa), and decreased the water vapor permeability (from 3.65 to 3.25 × 10− 11 g.m/m2.s.Pa), water solubility (from 73.03 to 61.24%), and swelling index (from 94 to 86%). The WPI/CNF/RPAs indicator had the highest sensitivity for acid, base, and ammonia. Meanwhile, WPI/CNF/RPAs indicator showed obvious color changes from brownish-yellow to gray at 4 °C to reflect the spoilage of fish. Simulated tests indicate pH-sensitive intelligent indicators can be used to determine the freshness of fish in real-time and visually before the point of consumption. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024.
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