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<p>An intelligent/active packaging film based on cellulose nanofibers (CNF) and gelatin (Gel) loaded with carbon dots (CD) functionalized polyaniline (PANI) composites was developed for freshness monitoring and shelf-life extension of fish meat. The loading of PANI@CD on CNF/Gel film showed a strong antioxidant effect, with DPPH and ABTS radical neutralization rates reaching up to 100%, and increased tensile strength. The synergistic effect of PANI and CD showed an excellent color change from green to blue, caused by sensitivity to ammonia vapor and pH change. It also had high UV blocking ability, blocking 92.5% of UV-A and 96.8% of UV-B. Furthermore, the CNF/Gel/PANI@CD composite film exhibited strong antibacterial potential, significantly inhibiting the growth of <i>E. coli</i>, <i>S. aureus</i>, <i>S. enterica</i>, and <i>L. monocytogenes</i> by 4.2, 8.4, 5.4, and 6.5 Log CFU/mL after 12&#xa0;h of exposure, respectively. As an intelligent packaging system, the film’s quantitative and qualitative color changes were obvious for monitoring the freshness of fish meat. The results of the active packaging test at 4&#xa0;°C for 15 days demonstrated that fish packaged with CNF/Gel films incorporated with PANI@CD reduced the quality deterioration rate and extended the shelf life of the packaged food.</p>

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Polyaniline and Carbon Dot-Based Multifunctional Packaging Films for Active and Intelligent Fish Packaging

  • 期刊论文

  • 发表日期：

    2026年1月3日

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  • Ajahar Khan,
  • Zohreh Riahi,
  • Jun Tae Kim,
  • Jong-Whan Rhim

摘要

An intelligent/active packaging film based on cellulose nanofibers (CNF) and gelatin (Gel) loaded with carbon dots (CD) functionalized polyaniline (PANI) composites was developed for freshness monitoring and shelf-life extension of fish meat. The loading of PANI@CD on CNF/Gel film showed a strong antioxidant effect, with DPPH and ABTS radical neutralization rates reaching up to 100%, and increased tensile strength. The synergistic effect of PANI and CD showed an excellent color change from green to blue, caused by sensitivity to ammonia vapor and pH change. It also had high UV blocking ability, blocking 92.5% of UV-A and 96.8% of UV-B. Furthermore, the CNF/Gel/PANI@CD composite film exhibited strong antibacterial potential, significantly inhibiting the growth of E. coli, S. aureus, S. enterica, and L. monocytogenes by 4.2, 8.4, 5.4, and 6.5 Log CFU/mL after 12 h of exposure, respectively. As an intelligent packaging system, the film’s quantitative and qualitative color changes were obvious for monitoring the freshness of fish meat. The results of the active packaging test at 4 °C for 15 days demonstrated that fish packaged with CNF/Gel films incorporated with PANI@CD reduced the quality deterioration rate and extended the shelf life of the packaged food.