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<p>In this research, a double-layer film comprising gelatin layer infused with Cornelian cherry extract (CCE) serving as a colorimetric indicator, alongside with an active layer of bacterial nanocellulose (BNC) incorporating nanostructured lipid carriers loaded with <i>Artemisia sieberi</i> Besser essential oil (ASBEO) was produced, and used to prolong the shelf life of cold stored fish sample. Color changes and mechanical properties of gelatin films containing different CCE concentrations (2%, 4%, and 8%) were evaluated. The highest color response with strong mechanical properties were observed in the film sample containing 8% CCE, which has been considered as the optimal concentration. The formulated double-layer film demonstrated a notable color change in response to spoilage indicators, facilitating the visual monitoring of food freshness. Results indicated that, packaging film significantly prolonged the shelf life of the trout fillet samples kept in a refrigerator at 4&#xa0;°C for 5 days by controlling the pH, TVBN, and exhibiting antimicrobial characteristics, attributed to the ASBEO. The pH values were increased from 6.67 ± 0.01 to 7.55 ± 0.01 and the TVBN was raised from 5.88 ± 0.10 to 18.90 ± 1.01&#xa0;mg/100&#xa0;g, which were attributed to controlled rate of microbial growth in comparison to mono-layer film and control samples. The integrated lipid nanoparticles were characterized by a particle size of 91.34 ± 0.92&#xa0;nm and a polydispersity index (PDI) of 0.193 ± 0.01. This double-layer film presented applicable characteristics as a novel and valuable material in food packaging intended for maintaining the quality and safety of seafood.</p> Graphical Abstract <p></p>

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Active-smart film based on gelatin/bacterial nanocellulose containing cornelian cherry anthocyanins and lipid carriers for seafood preservation

  • 期刊论文

  • 发表日期：

    2026年8月4日

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  • Neda Narimani,
  • Kosar Taghavi,
  • Alireza Ebrahimi,
  • Hamed Hamishehkar,
  • Golnaz Bahriyeh,
  • Ali Ehsani,
  • Hossein Ahangari

摘要

In this research, a double-layer film comprising gelatin layer infused with Cornelian cherry extract (CCE) serving as a colorimetric indicator, alongside with an active layer of bacterial nanocellulose (BNC) incorporating nanostructured lipid carriers loaded with Artemisia sieberi Besser essential oil (ASBEO) was produced, and used to prolong the shelf life of cold stored fish sample. Color changes and mechanical properties of gelatin films containing different CCE concentrations (2%, 4%, and 8%) were evaluated. The highest color response with strong mechanical properties were observed in the film sample containing 8% CCE, which has been considered as the optimal concentration. The formulated double-layer film demonstrated a notable color change in response to spoilage indicators, facilitating the visual monitoring of food freshness. Results indicated that, packaging film significantly prolonged the shelf life of the trout fillet samples kept in a refrigerator at 4 °C for 5 days by controlling the pH, TVBN, and exhibiting antimicrobial characteristics, attributed to the ASBEO. The pH values were increased from 6.67 ± 0.01 to 7.55 ± 0.01 and the TVBN was raised from 5.88 ± 0.10 to 18.90 ± 1.01 mg/100 g, which were attributed to controlled rate of microbial growth in comparison to mono-layer film and control samples. The integrated lipid nanoparticles were characterized by a particle size of 91.34 ± 0.92 nm and a polydispersity index (PDI) of 0.193 ± 0.01. This double-layer film presented applicable characteristics as a novel and valuable material in food packaging intended for maintaining the quality and safety of seafood.

Graphical Abstract