Kamer, Deniz Damla AltanKaynarca, Gülce BedişYücel, EmelGümüş, Tuncay2023-04-202023-04-2020220141-81301879-0003https://doi.org/10.1016/j.ijbiomac.2022.08.113https://hdl.handle.net/20.500.11776/10823Anthocyanins 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.en10.1016/j.ijbiomac.2022.08.113info:eu-repo/semantics/closedAccessVinasseFish Gelatin (Fg)Polyvinyl Alcohol (Pva)ShrimpFreshness MonitoringPolyvinyl-AlcoholRoselle AnthocyaninsCarbon NanotubesSensitive FilmsComposite FilmsFoodAntioxidantChitosanMatrixArticle220627637Q1WOS:0008628834000052-s2.0-8513624758735995178Q1