Smart packaging containing red poppy anthocyanins for fish freshness monitoring
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 fr...
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| Veröffentlicht in: | Journal of food measurement & characterization 2024-04, Vol.18 (4), p.3054-3068 |
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| creator | Tavassoli, Milad Khezerlou, Arezou Bakhshizadeh, Milad Ebrahimi, Alireza Abedi-Firoozjah, Reza Alizadeh-Sani, Mahmood Mohammadian, Esmaeil Ehsani, Ali Hashemi, Mohammad |
| description | 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/m
2
.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. |
| doi_str_mv | 10.1007/s11694-024-02386-0 |
| format | Article |
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− 11
g.m/m
2
.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.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-024-02386-0</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Ammonia ; Anthocyanins ; Biopolymers ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chitin ; color ; Color sensitivity ; Colorimetry ; Engineering ; Fish ; Food packaging ; Food quality ; Food safety ; Food Science ; Freshness ; Indicators ; Meat quality ; nanofibers ; Nutrition research ; Nutritive value ; Optical properties ; Original Paper ; Packaging ; Packaging materials ; Papaver ; Permeability ; pH effects ; Polyvinyl alcohol ; Poppies ; Proteins ; Public health ; Shelf life ; Spoilage ; water solubility ; Water vapor ; Whey protein ; whey protein isolate</subject><ispartof>Journal of food measurement & characterization, 2024-04, Vol.18 (4), p.3054-3068</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c303t-58600c06d97e26f56e70df90025a96f2d725fb528ef1393afd1c0c175ab4c21e3</cites><orcidid>0000-0003-0391-9218</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-024-02386-0$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-024-02386-0$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Tavassoli, Milad</creatorcontrib><creatorcontrib>Khezerlou, Arezou</creatorcontrib><creatorcontrib>Bakhshizadeh, Milad</creatorcontrib><creatorcontrib>Ebrahimi, Alireza</creatorcontrib><creatorcontrib>Abedi-Firoozjah, Reza</creatorcontrib><creatorcontrib>Alizadeh-Sani, Mahmood</creatorcontrib><creatorcontrib>Mohammadian, Esmaeil</creatorcontrib><creatorcontrib>Ehsani, Ali</creatorcontrib><creatorcontrib>Hashemi, Mohammad</creatorcontrib><title>Smart packaging containing red poppy anthocyanins for fish freshness monitoring</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>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/m
2
.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.</description><subject>Ammonia</subject><subject>Anthocyanins</subject><subject>Biopolymers</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chitin</subject><subject>color</subject><subject>Color sensitivity</subject><subject>Colorimetry</subject><subject>Engineering</subject><subject>Fish</subject><subject>Food packaging</subject><subject>Food quality</subject><subject>Food safety</subject><subject>Food Science</subject><subject>Freshness</subject><subject>Indicators</subject><subject>Meat quality</subject><subject>nanofibers</subject><subject>Nutrition research</subject><subject>Nutritive value</subject><subject>Optical properties</subject><subject>Original Paper</subject><subject>Packaging</subject><subject>Packaging materials</subject><subject>Papaver</subject><subject>Permeability</subject><subject>pH effects</subject><subject>Polyvinyl alcohol</subject><subject>Poppies</subject><subject>Proteins</subject><subject>Public health</subject><subject>Shelf life</subject><subject>Spoilage</subject><subject>water solubility</subject><subject>Water vapor</subject><subject>Whey protein</subject><subject>whey protein isolate</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kE1LAzEQhoMoWGr_gKeAFy-rk2STdI9S_IJCD-o5pNmk3doma7J76L8364qCBxmGGYb3HWYehC4J3BAAeZsIEVVZAB2SzUUBJ2hCScWKkrDy9Ken4hzNUtoBACGyLAWboNXLQccOt9q8603jN9gE3-nGD220NW5D2x6x9t02mKPO44RdiNg1aYtdtGnrbUr4EHzThZhNF-jM6X2ys-86RW8P96-Lp2K5enxe3C0Lw4B1BZ8LAAOirqSlwnFhJdSuAqBcV8LRWlLu1pzOrSOsYtrVxIAhkut1aSixbIqux71tDB-9TZ06NMnY_V57G_qkGOFMUEmBZOnVH-ku9NHn61S-hecoqcwqOqpMDClF61Qbm8zmqAioAbMaMauMWX1hVpBNbDSldnjext_V_7g-AfWof3E</recordid><startdate>20240401</startdate><enddate>20240401</enddate><creator>Tavassoli, Milad</creator><creator>Khezerlou, Arezou</creator><creator>Bakhshizadeh, Milad</creator><creator>Ebrahimi, Alireza</creator><creator>Abedi-Firoozjah, Reza</creator><creator>Alizadeh-Sani, Mahmood</creator><creator>Mohammadian, Esmaeil</creator><creator>Ehsani, Ali</creator><creator>Hashemi, Mohammad</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0003-0391-9218</orcidid></search><sort><creationdate>20240401</creationdate><title>Smart packaging containing red poppy anthocyanins for fish freshness monitoring</title><author>Tavassoli, Milad ; 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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/m
2
.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.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-024-02386-0</doi><tpages>15</tpages><orcidid>https://orcid.org/0000-0003-0391-9218</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Ammonia Anthocyanins Biopolymers Chemistry Chemistry and Materials Science Chemistry/Food Science Chitin color Color sensitivity Colorimetry Engineering Fish Food packaging Food quality Food safety Food Science Freshness Indicators Meat quality nanofibers Nutrition research Nutritive value Optical properties Original Paper Packaging Packaging materials Papaver Permeability pH effects Polyvinyl alcohol Poppies Proteins Public health Shelf life Spoilage water solubility Water vapor Whey protein whey protein isolate |
| title | Smart packaging containing red poppy anthocyanins for fish freshness monitoring |
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