Scholarlink

<p>Phycoerythrin (PE), a natural antioxidant and antimicrobial pigment, was incorporated into gelatin/chitosan-based nanocomposite films to develop an intelligent packaging system for preserving chicken fillets during refrigerated storage. Five film formulations were prepared, including a control film and films containing 0.5%, 1%, 1.5%, and 2% PE. The incorporation of PE significantly improved the functional and pH-responsive properties of the films (<i>p</i> &lt; 0.05). Structural analyses confirmed enhanced molecular interactions and homogeneous nanostructures in PE-containing films. In addition, PE incorporation significantly increased film elongation while reducing tensile strength (<i>p</i> &lt; 0.05). Chicken fillets coated with PE-loaded films showed significantly lower lipid oxidation, microbial growth, volatile nitrogen compounds, and pH changes compared with the control samples during 21&#xa0;days of refrigerated storage (<i>p</i> &lt; 0.05). Sensory evaluation demonstrated significantly higher scores for aroma, texture, color, and overall acceptability, particularly in films containing 2% PE, which effectively preserved chicken quality for up to 14&#xa0;days under refrigeration. Overall, the gelatin/chitosan/PE nanocomposite film exhibited strong potential as a biodegradable intelligent packaging material and freshness indicator for poultry products.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Fabrication and Evaluation of Gelatin/Chitosan Nanocomposite Film Loaded with Phycoerythrin Extracted from Nostoc sp. N2P as a Smart Biosensor for Monitoring Chicken Fillet Freshness Under Refrigerated Conditions

  • 期刊论文

  • 发表日期：

    2026年6月24日

查看全文
  • Sarah Farhadi,
  • Bahareh Nowruzi,
  • Leila Golestan

摘要

Phycoerythrin (PE), a natural antioxidant and antimicrobial pigment, was incorporated into gelatin/chitosan-based nanocomposite films to develop an intelligent packaging system for preserving chicken fillets during refrigerated storage. Five film formulations were prepared, including a control film and films containing 0.5%, 1%, 1.5%, and 2% PE. The incorporation of PE significantly improved the functional and pH-responsive properties of the films (p < 0.05). Structural analyses confirmed enhanced molecular interactions and homogeneous nanostructures in PE-containing films. In addition, PE incorporation significantly increased film elongation while reducing tensile strength (p < 0.05). Chicken fillets coated with PE-loaded films showed significantly lower lipid oxidation, microbial growth, volatile nitrogen compounds, and pH changes compared with the control samples during 21 days of refrigerated storage (p < 0.05). Sensory evaluation demonstrated significantly higher scores for aroma, texture, color, and overall acceptability, particularly in films containing 2% PE, which effectively preserved chicken quality for up to 14 days under refrigeration. Overall, the gelatin/chitosan/PE nanocomposite film exhibited strong potential as a biodegradable intelligent packaging material and freshness indicator for poultry products.