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    Development of gelatin/PVA based colorimetric films with a wide pH sensing range winery solid by-product (Vinasse) for monitor shrimp freshness
    (Elsevier, 2022) Kamer, Deniz Damla Altan; Kaynarca, Gülce Bediş; Yücel, Emel; Gümüş, Tuncay
    Anthocyanins were extracted from a winery solid by-product (Vinasse) and added to fish gelatin (FG) and polyvinyl alcohol (PVA) matrices to create freshness monitoring labels. Three different colorimetric indicator smart films [PWE = polyvinyl alcohol with wine extract (WE), FWE = fish gelatin with WE, and PFWE = polyvinyl alcohol and FG blended film with WE] were generated and examined for their suitability to monitor the freshness of shrimp. The mechanical and optical properties, ammonia sensitivity, and colorimetric analysis of smart films were determined. Fourier transform-infrared spectroscopy (FTIR) was used to evaluate the interaction of anthocyanins with FG and PVA and changes in the film's chemical composition with storage. The film surfaces were characterized with atomic force microscopy (AFM). The incorporation of WE enhanced the films' flexibility by providing plasticizer and surfactant properties. The PWE film showed the best color stability. The FWE film showed the least amount of total color change with exposure to ammonia gas and was deemed suitable for refrigerated food packaging. The color of all indicator films showed significant changes suggesting that PWE, FWE, and PFWE films can be utilized in the intelligent packaging application for protein-rich foods to detect spoilage.
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    Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts
    (Elsevier Sci Ltd, 2022) Kaynarca, Gülce Bediş; Gümüş, Tuncay; Kamer, Deniz Damla Altan
    In this study, fish skin gelatin (FG) obtained from sea bream (Sparus aurata) was evaluated as an alternative to mammalian gelatin. Improvement in rheological properties of FG was attempted with addition of grape pomace (GP), pomegranate peel (PP), and green tea (GT) extracts, all of which are agricultural wastes rich in phenolic components. These additives were added at ratios of 20%, 13.3%, 10%, and 6.7% to determine the best formulation. Melting and gelling temperatures, kgel, gel strength, and tmodel values of samples were measured. 20% GP added fish gelatin (OG) had optimum rheological properties. Melting temperatures of BG, OG, and FG were 31.64 +/- 0.28, 33.80 +/- 0.54, 25.78 +/- 0.24 degrees C, respectively. The addition of GP caused a 14% increase in Tg by increasing the intermolecular interactions of FG. GP is important in that it provides functional properties and structural improvement of FG, making it an alternative to BG and facilitating its use in confectionery industry.