Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion

Taheri-Yeganeh, Alireza; Ahari, Hamed; Mashak, Zohreh; Jafari, Seid Mahdi

doi:10.1016/j.fochx.2024.101217

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101217

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Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion

Alireza Taheri-Yeganeh,

Hamed Ahari,

Zohreh Mashak

et al.

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Cited by 4 publications

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Eggplant anthocyanin-mediated zinc oxide nanoparticles incorporated multifunctional film (hydroxypropyl methylcellulose/chitosan) for Caspian Sea white fish (kutum Rutilus frisii) packaging

Salehi,

Shakerian,

Mashak

et al. 2025

Future Foods

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Eggplant anthocyanin-mediated zinc oxide nanoparticles incorporated multifunctional film (hydroxypropyl methylcellulose/chitosan) for Caspian Sea white fish (kutum Rutilus frisii) packaging

Salehi,

Shakerian,

Mashak

et al. 2025

Future Foods

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Development of pH-Sensitive intelligent films incorporating betacyanin from dragon fruit peel and TiO2 nanoparticles for monitoring fish fillet freshness

Du,

Said,

Lee

2024

Sustainable Chemistry and Pharmacy

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pH-Sensitive Polycaprolactone/Gelatin Active Packaging Containing Rosemary-Loaded Chitosan Nanoparticles

Khoshboui Lahijani,

Ahari,

Anvar

et al. 2024

ACS Food Sci. Technol.

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pH-sensitive indicators are used to check the health of the packaged food products. This study aimed to develop a bilayered, biodegradable polycaprolactone (PCL)/gelatin film, containing pH-sensitive chitosan nanoparticles (ChiNPs). Rosemary extract was encapsulated in ChiNPs, resulting in the formation of encapsulated ChiNPs [rosemary-loaded chitosan nanoparticles (RChiNPs)]. Different concentrations of nanoparticles were used in the PCL and gelatin layers. Dynamic light scattering, zeta potential, scanning electron microscopy, Fourier-transform infrared spectroscopy, water vapor transmission rate, tensile strength (TS), elongation at break, degradation test were performed to evaluate the nanoparticles and layers. The results showed RChiNPs sensitivity to varying pH levels and their uniform size distribution (600−700 nm). The layers had a smooth surface. Increasing the concentration of RChiNPs increased the TS (modulus of elasticity is up to 111 MPa in bilayer films) and degradation rate of the film. In conclusion, the engineered film exhibited superior properties compared to each individual layer.

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Monitor the freshness of shrimp by smart halochromic films based on gelatin/pectin loaded with pistachio peel anthocyanin nanoemulsion

Cited by 4 publications

References 48 publications

Eggplant anthocyanin-mediated zinc oxide nanoparticles incorporated multifunctional film (hydroxypropyl methylcellulose/chitosan) for Caspian Sea white fish (kutum Rutilus frisii) packaging

Eggplant anthocyanin-mediated zinc oxide nanoparticles incorporated multifunctional film (hydroxypropyl methylcellulose/chitosan) for Caspian Sea white fish (kutum Rutilus frisii) packaging

Development of pH-Sensitive intelligent films incorporating betacyanin from dragon fruit peel and TiO2 nanoparticles for monitoring fish fillet freshness

pH-Sensitive Polycaprolactone/Gelatin Active Packaging Containing Rosemary-Loaded Chitosan Nanoparticles

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