In the dynamic landscape of food technology, where ensuring freshness and extending shelf life are paramount concerns, active packaging stands at the forefront of innovation. This study explores the utilization of natural resources in the development of smart packaging solutions aimed at enhancing the freshness of perishable foods. Specifically, chitosan films incorporating Malva sylvestris mucilage and Rubia tinctorum extract are investigated for their efficacy in preserving the quality of fish products. Through a series of experiments and analyses, this research elucidates the potential of these bio-based materials to revolutionize packaging practices, offering a sustainable and effective means of prolonging the shelf life of perishable goods while maintaining their quality and safety. Assessment of the antimicrobial properties of Rubia tinctorum hydroethanolic extract revealed that Staphylococcus aureus displayed higher susceptibility to this extract with the lowest MIC value (2.60 ± 0.09 mg/ml) and MBC value (5.20 ± 0.09 mg/ml) as well as the highest inhibition zone (16.33 ± 0.50 mm). For the composites with different concentrations of hydroethanolic Rubia tinctorum extracts, the lightness value significantly (p < 0.05) increased at neutral pH. After days of storage, the pH in the fish sample surpassed the threshold (7), leading to a corresponding change in the indicator film’s color. Also, samples coated with higher levels of Rubia tinctorum extract in active/smart chitosan films with Malva sylvestris mucilage had lower pH, thiobarbituric acid, total volatile nitrogen, and microbial population (mesophile, psychrophile, and Enterobacteriaceae). The highest appearance score, surface glaze score, and overall odor acceptance in samples 4 (fish coated with active/smart chitosan with Malva sylvestris containing 0.6% Rubia tinctorum extract) and 5 (fish coated with active/smart chitosan with Malva sylvestris contained 1.2% Rubia tinctorum extract) (p ≤ 0.05) suggest that this application may contribute to the observed perceptual qualities. This novel indicator film has the potential to function as intelligent packaging for monitoring fish freshness. Additional research can delve into the precise mechanisms driving these effects and fine-tune the formulation for particular applications.
Journal of Food Biochemistry, Volume 2024, Issue 1, 2024. Read More
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