Volume 18, Issue 117 (2021)                   FSCT 2021, 18(117): 171-182 | Back to browse issues page


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Jafarian M, Seyedabadi E, Saeidirad M H, Baradaran Motie J. Producing an intelligent packaging based on peach gum and curcumin to detect the fish spoilage. FSCT 2021; 18 (117) :171-182
URL: http://fsct.modares.ac.ir/article-7-52564-en.html
1- Ph.D. graduate, Department of Mechanical Engineering of Agriculture Machinery, Samangan Faculty of Agriculture, Technical and Vocational University (TVU), North-Khorasan, Iran , m.jafarian@ut.ac.ir
2- Assistant professor, Department of agronomy, University of Zabol, Zabol, Iran
3- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
4- Assistant Professor, Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
Abstract:   (2280 Views)
The aims of this study were the optimization and fabrication of a biodegradable film with suitable mechanical and physical properties and also the production of a biodegradable indicator based on curcumin to detect the fish spoilage. In order to fabrication of the biodegradable packaging, the effect of different concentrations of glycerol (30, 50 and 70%) on the physicomechanical properties of films was examined. The results showed, increasing glycerol concentration led to increase of the thickness, water absorption, solubility and elongation at beak of the films, while density and tensile strength of the films showed a decreasing trend. The result of microbial test revealed that curcumin-loaded film had a good antimicrobial effect against both gram positive and gram negative bacteria. The variation of color of the films was monitored in contacting with fish during storage time. Overall, it was observed that the developed intelligent films could effectively detect the spoilage of films.
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Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2021/05/16 | Accepted: 2021/06/27 | Published: 2021/11/1

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