Gelatin nanofibers with black elderberry, Au nanoparticles and SnO2 as intelligent packaging layer used for monitoring freshness of Hake fish

Turgay Cetinkaya, Fatih Bildik, Filiz Altay*, Zafer Ceylan

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1 Atıf (Scopus)

Özet

The electrospun gelatin nanofibers containing black elderberry (BE) extract, Au nanoparticles (AuNPs) and SnO2 were fabricated as intelligent packaging layer for Hake fish (Merluccius merluccius) fillets. Image analysis confirmed the formation of continuous ultrafine fibers. Differences between nanofibers were evaluated in terms of thermal stability, and chemical composition during storage. Fourier transform infrared spectrums indicated strong bonding interactions between gelatin and other compounds. Thermal analysis results showed that the addition of AuNPs contributed to the thermal stabilization of the gelatin chain. L, a, and b values of nanofibers were also measured. A rapid color change occurred after exposure to volatiles with the highest difference in L (52.29 %) of the sample containing gelatin, BE, SnO2 and AuNPs (p < 0.05). This study showed that the absorption of volatiles on nanofibers can be detected from color changes of nanofibers. The outcomes of this study can be applied for intelligent packaging layer in seafood products.

Orijinal dilİngilizce
Makale numarası137843
DergiFood Chemistry
Hacim437
DOI'lar
Yayın durumuYayınlandı - 30 Mar 2024

Bibliyografik not

Publisher Copyright:
© 2023 Elsevier Ltd

Finansman

This work was supported by the Research Fund of the Istanbul Technical University (ITU BAP) with a project number 42144. The authors thank Prof. Dr. Gülin Selda Pozan Soylu for TGA measurements and Nante Kimya ve Ambalaj San. Tic. Ltd. Şti. for providing BE extract.

FinansörlerFinansör numarası
Istanbul Teknik Üniversitesi
Bilimsel Araştırma Projeleri Birimi, İstanbul Teknik Üniversitesi42144

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