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<p>In this study, gelatin/cellulose nanocrystal/chitosan/phycoerythrin/ nanocomposite (G/CNC/CT/PE/NCP) for shrimp coating was prepared. PE polymer matrix was added at different rates (%0, 0.5, 1, 1.5 and 2). Results showed that the increased concentration of PE led to the appearance of a thiol group in the Fourier-Transform Infrared Spectroscopy (FTIR) spectrum. Moreover, results of scanning electron microscopy (SEM) showed that increasing amounts of PE result in visible scratches on the film's surface. Moreover, the addition of PE resulted in a notable reduction (1.22 ×) and promotion (1.34 ×) in the tensile strength and stretch ability of the indicator films, respectively (<i>P</i> &lt; 0.05). However, as the percentage of PE in the film increased, the moisture content reduced significantly (<i>P</i> &lt; 0.05). Colorimetry findings showed that the inclusion of PE resulted in a significant reduction in the brightness index and yellowness index (1.89 and 0.24 ×), respectively (<i>P</i> &lt; 0.05); however, it caused a significant elevation (20.09 times) in the redness index. Furthermore, the addition of PE in the polymer matrix resulted in a significant reduction in pH, free fatty acids, total volatile base-nitrogen (TVB-N), thiobarbituric acid (TBARS) (mg MDA/Kg), and peroxide (PV) (<i>P</i> &lt; 0.05). The presence of PE caused a notable reduction in the total count (1.11 times) and psychrophilic bacteria (1.15 ×) in the shrimp samples. The improvement of the organoleptic properties of shrimp samples with nanocomposite films containing PE was observed. Overall, the results demonstrated that the optimal treatment for this research, a nanocomposite film containing 2% PE, significantly improved the quality of shrimp samples under optimal refrigerator conditions within 8&#xa0;days, and in some cases, within 12 and 16&#xa0;days.</p>

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Development of Bio-Based Smart Active Packaging for Monitoring Freshness and Expanding Shelf Life of Penaeus Monodon

  • 期刊论文

  • 发表日期：

    2025年9月9日

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  • Roya Norozi,
  • Arman Ghorbanzadeh,
  • Bahareh Nowruzi

摘要

In this study, gelatin/cellulose nanocrystal/chitosan/phycoerythrin/ nanocomposite (G/CNC/CT/PE/NCP) for shrimp coating was prepared. PE polymer matrix was added at different rates (%0, 0.5, 1, 1.5 and 2). Results showed that the increased concentration of PE led to the appearance of a thiol group in the Fourier-Transform Infrared Spectroscopy (FTIR) spectrum. Moreover, results of scanning electron microscopy (SEM) showed that increasing amounts of PE result in visible scratches on the film's surface. Moreover, the addition of PE resulted in a notable reduction (1.22 ×) and promotion (1.34 ×) in the tensile strength and stretch ability of the indicator films, respectively (P < 0.05). However, as the percentage of PE in the film increased, the moisture content reduced significantly (P < 0.05). Colorimetry findings showed that the inclusion of PE resulted in a significant reduction in the brightness index and yellowness index (1.89 and 0.24 ×), respectively (P < 0.05); however, it caused a significant elevation (20.09 times) in the redness index. Furthermore, the addition of PE in the polymer matrix resulted in a significant reduction in pH, free fatty acids, total volatile base-nitrogen (TVB-N), thiobarbituric acid (TBARS) (mg MDA/Kg), and peroxide (PV) (P < 0.05). The presence of PE caused a notable reduction in the total count (1.11 times) and psychrophilic bacteria (1.15 ×) in the shrimp samples. The improvement of the organoleptic properties of shrimp samples with nanocomposite films containing PE was observed. Overall, the results demonstrated that the optimal treatment for this research, a nanocomposite film containing 2% PE, significantly improved the quality of shrimp samples under optimal refrigerator conditions within 8 days, and in some cases, within 12 and 16 days.