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<p>The importance of monitoring and detecting microbial food deterioration has led to the development of promising innovations in packaging technology. This research aimed to fabricate and characterise a pH-sensitive film based on gelatin and barberry extract (BE) to monitor the freshness of veal during the storage period at room temperature (23&#xa0;°C). The ethanolic extract of pre-treated anthocyanin-rich barberry was incorporated into the film-forming solution. The results demonstrated that the smart film showed improved properties, with a 32% reduction in water solubility, 28% and 35% decreases in water vapor and oxygen permeability, respectively, and a 57% increase in antioxidant activity. Additionally, the tensile strength of the film decreased by 26%, while its flexibility increased by 38%. Gelatin-based films containing BE exhibited a clear color response to pH variations and to the increase in total volatile base nitrogen (TVB-N) in veal during storage. These findings suggest that gelatin films incorporated with BE are promising antioxidant and pH-sensitive smart films for monitoring the freshness of meat and meat products.</p>

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Characterisation and application of an intelligent packaging film based on gelatin and barberry anthocyanins for real-time veal freshness monitoring

  • 期刊论文

  • 发表日期：

    2025年12月11日

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  • Fatemeh Tayebi Rad,
  • Hossein Jalali,
  • Abdorreza Mohammadi Nafchi,
  • Leila Nouri

摘要

The importance of monitoring and detecting microbial food deterioration has led to the development of promising innovations in packaging technology. This research aimed to fabricate and characterise a pH-sensitive film based on gelatin and barberry extract (BE) to monitor the freshness of veal during the storage period at room temperature (23 °C). The ethanolic extract of pre-treated anthocyanin-rich barberry was incorporated into the film-forming solution. The results demonstrated that the smart film showed improved properties, with a 32% reduction in water solubility, 28% and 35% decreases in water vapor and oxygen permeability, respectively, and a 57% increase in antioxidant activity. Additionally, the tensile strength of the film decreased by 26%, while its flexibility increased by 38%. Gelatin-based films containing BE exhibited a clear color response to pH variations and to the increase in total volatile base nitrogen (TVB-N) in veal during storage. These findings suggest that gelatin films incorporated with BE are promising antioxidant and pH-sensitive smart films for monitoring the freshness of meat and meat products.