Centrifugally spun gelatin nanofibers incorporated with red cabbage extract and ZIF-8 for colorimetric monitoring of fish freshness

Date

2026-04-15

Author

Najafi, Zahra
Kahyaoğlu, Leyla Nesrin

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Gelatin nanofibers (NFs) (≈400 nm) incorporating red cabbage extract (RE) and zeolitic imidazolate framework-8 (ZIF-8) were fabricated via centrifugal spinning for real-time monitoring of fish freshness. The aim was to develop a colorimetric indicator responsive to spoilage-related volatile amine compounds. Incorporation of ZIF-8 increased the specific surface area of the NFs from 7.4 to 16.6 m2/g, enhancing their responsiveness to ammonia vapor while the gelatin matrix remained predominantly amorphous and its thermal stability was unchanged. The indicators showed rapid and reversible pink-to-green color changes, with the optimized GRE/ZIF100 formulation exhibiting a visible response within 5 min. Stable colorimetric performance was maintained during 28 days of refrigerated storage. The NFs successfully detected spoilage of Black Sea anchovies under refrigerated (5 days) and ambient (30 h ) conditions, with color changes correlating well with TVB-N and TVC values. These results demonstrate the potential of ZIF-8–doped gelatin nanofibers as freshness indicators for protein-rich foods.

Subject Keywords

Centrifugal spinning, Colorimetric indicator, Fish spoilage monitoring, Intelligent packaging, ZIF-8

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105030580720&origin=inward
https://hdl.handle.net/11511/118930

Collections

Department of Food Engineering, Article