Monitoring fish freshness with pH-sensitive hydrogel films containing quercetin or eucalyptol.

Akbar Mirzaei, Ghazaleh Mirzaei, Zahra Nezafat, Shahrzad Javanshir, Mohammad Mahdi Karimkhani, Abdollah Jamshidi

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Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

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2citing papers in PubMed

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3 · Its place in the literature

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2 citing papers in PubMed.

Preparation and characterization of zeolite imidazole framework-8@quercetin nanoparticle/sodium alginate/L-cysteine/calcium ion hydrogel films for fruit preservation.Food chemistry: X · 2026
Article
Preparation and Characterization of Bio-Based Freshness Indicator Labels Loaded with Natural Pigments with High Stability and Sensitivity.Foods (Basel, Switzerland) · 2024
Article

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6 authors.

Akbar MirzaeiPharmaceutical and Heterocyclic Compounds Research Laboratory, Chemistry Department, Iran University of Science and Technology, Tehran, Iran.

Ghazaleh MirzaeiPharmaceutical and Heterocyclic Compounds Research Laboratory, Chemistry Department, Iran University of Science and Technology, Tehran, Iran.

Zahra NezafatPharmaceutical and Heterocyclic Compounds Research Laboratory, Chemistry Department, Iran University of Science and Technology, Tehran, Iran.

Shahrzad JavanshirPharmaceutical and Heterocyclic Compounds Research Laboratory, Chemistry Department, Iran University of Science and Technology, Tehran, Iran.

Mohammad Mahdi KarimkhaniDepartment of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.

Abdollah JamshidiDepartment of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This research developed pH-sensitive smart films using carboxymethyl cellulose (CMC) and collagen (COL), combined with either quercetin (QCT) or eucalyptol (EUC), to prevent fish meat spoilage. COL, extracted from isinglass, was confirmed as type I through SDS-PAGE. The films were characterized using FESEM, FTIR, and TGA. The addition of QCT or EUC enhanced antioxidant levels to 60.16% and 70.83%, respectively, up from a baseline of 10.4%. It also increased tensile strength from 3.32 ± 0.22 to 11.8 ± 0.25 and 13.2 ± 0.27 MPa, and enhanced elongation at break from 5 ± 3.1% to 27.7 ± 1.1% and 30.15 ± 2.1%. Fish meat packaged with QCT showed a lower spoilage rate due to the antibacterial and antioxidant effects of EUC and QCT (TVBN = 7.37 ± 0.01), compared to CMC/COL film (TVBN = 10.11 ± 0.02) and non-packaged fish (TVBN = 11.23 ± 0.01). The films exhibit >80% transparency, highlighting their suitability for food packaging. CMC/COL/QCT is preferred for fish packaging because it offers better mechanical properties and lower TVB-N levels.

Indexed as

AntibacterialCarboxymethyl celluloseCollagenEucalyptolFish freshnessIntelligent packagingQuercetin

Identifiers

PMID39257495

DOI10.1016/j.fochx.2024.101738

PMCPMC11386045

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