Food spoilage monitoring using carbon nanodots and uv irradiation reinforced colorimetric fish gelatin films

Kılıç, Münevver Beyza
Foodborne diseases can lead to serious health and economic losses. Therefore, research priority has been given to the efforts to ensure food safety in recent years. Within this framework, effective and user-friendly smart packaging technologies need to be developed and integrated into food packaging applications. The proposed project aims to develop a biocompatible colorimetric film that can be integrated into food packaging where the consumer can easily obtain a real-time freshness assessment of food. Fish gelatin (FG) will be used as support material in colorimetric film fabrication. Despite the poor mechanical properties of FG, it can be produced more economically compared to the other types of gelatins. One of the main objectives of the proposed project is to strengthen the crosslinking structure of FG using carbonyl functionalized carbon nanodots (C-dots). The C-dots obtained through the pyrolysis of citric acid will be used for the chemical crosslinker, and ultraviolet irradiation will be used to improve the crosslinking structure of FG as a physical crosslinker. The effect of these crosslinkers on the barrier, mechanical, structural, and optical properties of FG films was investigated. The integration of C-dots with UV irradiation improved these properties. In the structure of the colorimetric film, natural color pigment anthocyanins, which can be obtained by extraction from red cabbage, will be used as the sensing biomolecule. The working principle of a colorimetric film is based on a color change that anthocyanins pigments exhibit to change in the concentration of the total volatile basic nitrogen gases that release during food spoilage. The kinetic colorimetric responses of FG films against ammonia gases were investigated to simulate the spoilage of chicken breasts and determine the ammonia sensitivity of FG films. UV-treated FG films containing 100 mg/l C-dots (FG-UV-100) indicated the best physicochemical and colorimetric properties. Consequently, the color change of FG-UV-100 films was correlated with microbial growth and total volatile basic nitrogen (TVB-N) release during the 9-day storage of chicken breast samples at 4oC. The main objective of this study was to identify the appropriate methods and to integrate fish gelatin and C-dots into smart packaging systems to expand their usage areas and turn them into higher value-added products.


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Citation Formats
M. B. Kılıç, “Food spoilage monitoring using carbon nanodots and uv irradiation reinforced colorimetric fish gelatin films,” M.S. - Master of Science, Middle East Technical University, 2022.