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<p>Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. In this study, polyvinyl alcohol/nanochitosan/phycocyanin nanocomposite (PVA/NCH/PC-NC) for fish fillets of <i>Oncorhynchus mykiss</i> rainbow trout coating was prepared. Five treatments were prepared over a period of 14 days (0, 1, 7 and 14 days) under treatments of T<sub>1</sub>: fish coated with PVA/NCH-NC without PC; T<sub>2</sub>, T<sub>3,</sub> T<sub>4</sub> and T<sub>5</sub> fish coated with PVA/NCH/PC-NC (0.5, 1, 1.5 and 2% PC respectively). Moreover, the results showed that higher concentrations of PC in PVA/NCH polymer matrix resulted in a net-like morphology on the film's surface. Also, after 21&#xa0;days of storage, the T<sub>4</sub> treatment had the lowest levels of mesophilic, psychrophilic, and Enterobacteriaceae bacteria (8.17 ± 0.02, 7.90 ± 0.04, and 60.67 ± 0.02 log cfu/g, respectively). Additionally, it was seen that PVA/NCH/PC-NC improved the Sensory evaluation of fish fillet samples during 14&#xa0;days of storage (<i>p</i> &lt; 0.05). Overall, the results showed that the prepared PVA/NCH/PC-NC (2% PC) film function as an intelligent packaging solution in food preservation and freshness monitoring applications of <i>Oncorhynchus mykiss</i> fillet in terms of mechanical, microbial and sensorial evaluation.</p>

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Production of Oncorhynchus mykiss biosensor based on polyvinyl alcohol/chitosan nanocomposite using phycocyanin during refrigerated storage

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年1月3日

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  • Sima Abed,
  • Bahareh Nowruzi,
  • Seyed Amir Ali Anvar

摘要

Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. In this study, polyvinyl alcohol/nanochitosan/phycocyanin nanocomposite (PVA/NCH/PC-NC) for fish fillets of Oncorhynchus mykiss rainbow trout coating was prepared. Five treatments were prepared over a period of 14 days (0, 1, 7 and 14 days) under treatments of T1: fish coated with PVA/NCH-NC without PC; T2, T3, T4 and T5 fish coated with PVA/NCH/PC-NC (0.5, 1, 1.5 and 2% PC respectively). Moreover, the results showed that higher concentrations of PC in PVA/NCH polymer matrix resulted in a net-like morphology on the film's surface. Also, after 21 days of storage, the T4 treatment had the lowest levels of mesophilic, psychrophilic, and Enterobacteriaceae bacteria (8.17 ± 0.02, 7.90 ± 0.04, and 60.67 ± 0.02 log cfu/g, respectively). Additionally, it was seen that PVA/NCH/PC-NC improved the Sensory evaluation of fish fillet samples during 14 days of storage (p < 0.05). Overall, the results showed that the prepared PVA/NCH/PC-NC (2% PC) film function as an intelligent packaging solution in food preservation and freshness monitoring applications of Oncorhynchus mykiss fillet in terms of mechanical, microbial and sensorial evaluation.