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:: Volume 19, Issue 3 (Autumn 2024) ::
Iranian J Nutr Sci Food Technol 2024, 19(3): 31-41 Back to browse issues page
Designing Packaging Films Based on Gelatin/Pectin with Immobilizing Anthocyanin Nanoemulsions of Pistachio Peels for the Shelf-life Enhancement of Shrimps (Litopenaeus vannamei)
A.R Taheri Yeganeh , H Ahari * , Z Mashak , M Jafari
Abstract:   (239 Views)
Background and Objectives: A new generation of ecofriendly packaging materials is necessary to improve food quality, safety, nutritional value, shelf-life and sustainability. The aim of the study was to produce packaging films based on gelatin/pectin with immobilizing of pistachio-peel anthocyanin nanoemulsions to increase the shelf life of shrimps during storage.
 Materials & Methods: After extracting pistachio-peel anthocyanin and preparing anthocyanin nanoemulsions, nanocomposite films containing 1% anthocyanin and various percentages of gelatin/pectin were prepared and then packaging films were used to pack shrimp samples. Then, chemical, microbial, color and sensory characteristics of the shrimps were assessed on Days 0, 3, 7 and 14 at 4 and 20 °C.
Results: The highest quantities of pH, TVB-N and TBA and the greatest populations of mesophilic and psychrotrophic bacteria and Enterobacteriaceae belonged to the control and the lowest quantities of these variables belonged to the sample of 79%-gelatin nanocomposite film with 20% pectin and 1% pistachio peel anthocyanin. The highest  L* was reported in shrimp samples covered with gelatin film and the lowest L* was recorded in shrimp samples packed with nanocomposite film of 79% gelatin with 20% pectin and 1% pistachio-peel anthocyanin. Moreover, the lowest  a* and b* were seen in shrimp samples packed with gelatin film and the highest  a* and b* were observed in shrimp samples packed with nanocomposite films of 79% gelatin with 20% pectin and 1% pistachio-peel anthocyanin.
Conclusion: Composite films can be used as smart active packaging to increase the shelf life and freshness of shrimps.
Keywords: Anthocyanin, Nanoemulsion, Nanocomposite, Shrimp, Pistachio-peel
Full-Text [PDF 659 kb]   (111 Downloads)    
Article type: Research | Subject: Food Science
Received: 2024/04/30 | Accepted: 2024/07/13 | Published: 2024/10/2
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Taheri Yeganeh A, Ahari H, mashak Z, Jafari M. Designing Packaging Films Based on Gelatin/Pectin with Immobilizing Anthocyanin Nanoemulsions of Pistachio Peels for the Shelf-life Enhancement of Shrimps (Litopenaeus vannamei). Iranian J Nutr Sci Food Technol 2024; 19 (3) :31-41
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Volume 19, Issue 3 (Autumn 2024) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
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