Designing a multifunctional packaging system based on gelatin/alove vera gel film containing of rosemary essential oil and common poppy anthocyanins

Abstract

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.

Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage

“…These differences alter the composition and content of anthocyanins, which subsequently affect antimicrobial properties. Recent studies proposed the co‐incorporation of some antimicrobial substances, including essential oils and nanoparticles, and anthocyanins into films could considerably enhance the antimicrobial properties (Bakhshizadeh et al., 2023; Chen et al., 2020; Hao et al., 2023; Sun et al., 2020; Zhang, Cao, et al., 2023).…”

Alginate Based Aloe Vera Gel And/Or Pomegranate Seed Essential Oil Added Edible Coating Film Production Using Casting Method To Extend Strawberries and Cherries Shelf Life

“…The increase of PSEO concentration from 1% to 3% decreased the moisture content of the edible films from 28.05% to 19.95%, because, the essential oil components may interact with the hydroxyl groups of the film matrix to reduce the film's affinity for water. Edible composite films moisture content values were 29.40% for 1% PSEO added films and 22.90% for 3% PSEO added composite film [34][35][36][37] . Lower moisture content value was obtained from the PSEO added alginate based edible films.…”