Affiliations 

  • 1 Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan Iran
Food Sci Nutr, 2023 Jan;11(1):379-389.
PMID: 36655065 DOI: 10.1002/fsn3.3068

Abstract

In this study, a pH-sensitive indicator based on fish gelatin and Coleus scutellarioides anthocyanin extract (CSAE) was prepared and characterized. Films were prepared using the solvent casting method and different levels of CSAE, including 10 ml (CSG1), 20 ml (CSG2), and 30 ml (CSG3), and 0 ml (CSG0) as a control sample. The mechanical, optical, and pH sensing of active films and the release of anthocyanins from the films were investigated. The relationship between the total volatile basic nitrogen (TVB-N) of fish fillets and a* color index of films was studied. By incorporation of CSAE, the flexibility of films increased, while the tensile strength and UV-Vis light transmittance through the films decreased (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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