A.r Taheri Yeganeh, H Ahari, Z Mashak, M Jafari,
Volume 19, Issue 3 (Autumn 2024)
Abstract
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.
