Development of gelatin/PVA based colorimetric films with a wide pH sensing range winery solid by-product (Vinasse) for monitor shrimp freshness

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dc.authoridKAYNARCA, Gulce Bedis/0000-0001-7896-457X
dc.authoridGumus, Tuncay/0000-0001-7635-5519
dc.authoridKamer, Deniz Damla Altan/0000-0002-9119-5979
dc.authorscopusid57204819940
dc.authorscopusid57219489360
dc.authorscopusid57474983300
dc.authorscopusid6602223026
dc.authorwosidKAYNARCA, Gulce Bedis/ABP-4073-2022
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidKamer, Deniz Damla Altan/ABA-7160-2020
dc.contributor.authorKamer, Deniz Damla Altan
dc.contributor.authorKaynarca, Gülce Bediş
dc.contributor.authorYücel, Emel
dc.contributor.authorGümüş, Tuncay
dc.date.accessioned2023-04-20T08:01:15Z
dc.date.available2023-04-20T08:01:15Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractAnthocyanins 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.
dc.identifier.doi10.1016/j.ijbiomac.2022.08.113
dc.identifier.endpage637
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid35995178
dc.identifier.scopus2-s2.0-85136247587
dc.identifier.scopusqualityQ1
dc.identifier.startpage627
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2022.08.113
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10823
dc.identifier.volume220
dc.identifier.wosWOS:000862883400005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorKamer, Deniz Damla Altan
dc.institutionauthorKaynarca, Gülce Bediş
dc.institutionauthorGümüş, Tuncay
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectVinasse
dc.subjectFish Gelatin (Fg)
dc.subjectPolyvinyl Alcohol (Pva)
dc.subjectShrimp
dc.subjectFreshness Monitoring
dc.subjectPolyvinyl-Alcohol
dc.subjectRoselle Anthocyanins
dc.subjectCarbon Nanotubes
dc.subjectSensitive Films
dc.subjectComposite Films
dc.subjectFood
dc.subjectAntioxidant
dc.subjectChitosan
dc.subjectMatrix
dc.titleDevelopment of gelatin/PVA based colorimetric films with a wide pH sensing range winery solid by-product (Vinasse) for monitor shrimp freshness
dc.typeArticle

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