Investigating The Performance Of The Film Containing Basil Stem Color Iindicator Based On Rice Bbran Fiber To Monitor The Spoilage Of Lion Fish (Siganus commersonnii)

Yazdanpanah, Sedigheh; rostamifard, akbar

doi:10.22034/FSCT.22.159.169

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Tarbiat Modares University Press

Journal of food science and technology ( Iran)

Volume 22, Issue 159 (2025) FSCT 2025, 22(159): 169-194 | Back to browse issues page

‎ 10.22034/FSCT.22.159.169

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Yazdanpanah S, rostamifard A. Investigating The Performance Of The Film Containing Basil Stem Color Iindicator Based On Rice Bbran Fiber To Monitor The Spoilage Of Lion Fish (Siganus commersonnii). FSCT 2025; 22 (159) :169-194
URL: http://fsct.modares.ac.ir/article-7-76402-en.html

Investigating The Performance Of The Film Containing Basil Stem Color Iindicator Based On Rice Bbran Fiber To Monitor The Spoilage Of Lion Fish (Siganus commersonnii)

Sedigheh Yazdanpanah ^*

¹, Akbar Rostamifard²

1- Associate Professor, Department of Food Science and Industry, Kazerun Branch, Islamic Azad University, Kazerun, Iran , syazdanpanah2004@gmail.com
2- Master's degree student in the Department of Food Sciences and Industries , Kazerun Branch, Islamic Azad University, Kazerun, Iran

Abstract: (410 Views)

The production of smart films includes the use of pH-responsive color indicators obtained from natural sources. In line with this trend, the aim of this research is to design a sensor containing a basil stem color indicator based on rice bran fiber to determine the quality of lionfish (Siganus commersonnii) kept for 1-30 days at refrigerator temperature. In this study, a factorial design was used to evaluate the effects of control treatments, 200 ppm, 400 ppm and 600 ppm. The results of scanning electron microscopy showed that basil stem anthocyanin extract causes changes in polymer chains and reduces film matrix porosity. Anthosanin with many hydroxy groups as a plasticizer increased the free volume and inter-polymeric macromolecular mobility due to the reduction of intermolecular forces and lower density, and as a result improved the stretchability and flexibility of the layers. In addition, the chemical properties (pH, thiobarbituric acid and nitrogen compounds) for all samples increased with increasing storage time up to 30 days. In FTIR spectroscopy, it was observed that on day zero, the removal of carbonyl in anthocyanin extract of basil stem increased the hydroxyl band and acidified the environment. Antioxidant properties of basil stem anthocyanin extract in the presence of phenolic compounds have prevented the initiation of free radical chain reactions and reduced it. The film containing the color indicator of anthocyanin extract of basil stem based on rice bran fiber has the potential to increase the quality and shelf life of lionfish fillets. Basil stem anthocyanin extract and rice bran fiber can be used as a suitable indicator to investigate changes in spoilage in packaged food products.

Keywords: Color marker, Edible film, Spoilage monitoring

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Article Type: Original Research | Subject: Meat and Products Technology
Received: 2024/08/3 | Accepted: 2024/11/26 | Published: 2025/04/21

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