Developing High-Performance Shrimp Smart Packaging: Chitosan/Whey Protein Isolate/Betacyanins Films Enriched With Natural Carbon Dots Publisher



Kianisalmi N ; Abedifiroozjah R ; Bahramian B ; Tavassoli M ; Ebrahimi A ; Alizadehsani M ; Ehsani A ; Khezerlou A
Source: Applied Food Research Published:2025

Abstract

Conventional packaging systems often rely on passive preservation and lack real-time quality monitoring. This study introduces a high-performance chitosan/Whey protein isolate (Ch/WPI)-based colorimetric indicator composite film embedded with Mirabilis jalapa betacyanins (MBs) and chamomile waste carbon dots (CM-CDs), which provides improved pH responsiveness along with notable antimicrobial/antioxidant potential and UV-blocking properties. Results showed good compatibility, leading to uniform films with improved physicomechanical properties. CM-CDs is uniformly distributed within the Ch/WPI matrix, forming hydrogen bonds between its moieties. The proposed films indicated several advantageous properties, including good antibacterial activity against S. aureus (20±1.2 mm) and Escherichia coli (15±0.36 mm) strains and potent antioxidant properties (83±1.7 %). The thickness, tensile strength, elongation at break, water solubility, moisture content, water contact angle, and water vapor permeability of the suggested Ch/WPI films were 50–60 μm, 79.42–91.74 MPa, 4.36–8.8 %, 68.5–47.6 %, 29.0–4.99 %, 81.5–85.1°, and 6.90–2.54 × 10−11 g m −1 s−1 Pa−1, respectively. The Ch/WPI/MBs/CM-CDs film was pinkish-red, pink, yellowish-brown, and yellow at pH values 2, 4, 6, 7, 8, 10, and 12, respectively, indicating its potential as a suitable pH-responsive films/labels. To assess the potential of fabricated films for tracking shrimp freshness, samples became inedible after 48 h at room temperature, with pH values of 7.43. Meanwhile, the films' color shifted visibly from purplish red to brownish-yellow, indicating their suitability for real-time, visual detection of spoilage in shrimp. Copyright © 2025. Published by Elsevier B.V.