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This study aimed to produce an intelligent gelatin film containing chitosan nanofibre (CNF) and β-cyclodextrin/corn poppy complex (β-CD/CP) and monitor shrimp spoilage. The crystalline properties, surface morphology and chemical structure of the films were characterised. The results showed that the addition of CNF caused the appearance of a new peak at 2θ = 12.16°and improved the crystalline properties of the film. According to Fourier Transform Infrared (FT-IR) results, new interactions were formed between CNF and the β-CD/CP complex. Also, the addition of the β-CD/CP complex significantly (P < 0.05) reduced the water solubility (WS) of the gelatin-based film from 96% to 42%. The results of shrimp spoilage monitoring showed that after 7 days of storage, the colour of the intelligent film changed from coral to goldenrod due to the change in pH from 8.3 to 10.5 and the formation of ammonia vapours due to the decomposition of proteins, which shows the potential of the intelligent films containing the β-CD/CP to be used for monitoring of seafood products.

In this study, an intelligent and active gelatin-based film incorporated with aloe vera gel (AVG), rosemary essential oil (REO), and common poppy (CP) anthocyanins was produced, and its ability to monitor fish freshness was investigated. The film samples were examined by Fourier transforms infrared (FT-IR), field emission scanning electron microscope, and X-ray diffraction tests. The results showed that adding AVG and REO caused the creation of a uniform surface morphology for film samples. Additionally, the FT-IR spectroscopy indicated the formation of new interactions between the gelatin matrix and additives. The addition of CP anthocyanins significantly improved the crystalline structure and mechanical properties of the gelatin-based films. Moreover, the film incorporated with CP anthocyanins showed considerable sensitivity against pH changes and, ammonia gas and their color changed from reddish to green by increasing pH from 2 to 12. In addition, the gelatin/AVG/REO film containing CP anthocyanins was used for monitoring fish spoilage. The obtained results showed that the color of the intelligent colorimetric film changed from red to green, and its SRGB increased to 39.28 % after 72 h storage. These findings indicated the potential of the developed multifunctional film for use in monitoring the spoilage of food products and extending their shelf life.