Designing a multifunctional packaging system based on gelatin/alove vera gel film containing of rosemary essential oil and common poppy anthocyanins

Abstract In this study, an intelligent and active gelatin-based film incorporated with aloe vera gel (AVG), rosemary essential oil (REO), and common poppy (CP) anthocyanins was produced, and its ability to monitor fish freshness was investigated. The film samples were examined by Fourier transforms infrared (FT-IR), field emission scanning electron microscope, and X-ray diffraction tests. The results showed that adding AVG and REO caused the creation of a uniform surface morphology for film samples. Additionally, the FT-IR spectroscopy indicated the formation of new interactions between the gelatin matrix and additives. The addition of CP anthocyanins significantly improved the crystalline structure and mechanical properties of the gelatin-based films. Moreover, the film incorporated with CP anthocyanins showed considerable sensitivity against pH changes and, ammonia gas and their color changed from reddish to green by increasing pH from 2 to 12. In addition, the gelatin/AVG/REO film containing CP anthocyanins was used for monitoring fish spoilage. The obtained results showed that the color of the intelligent colorimetric film changed from red to green, and its SRGB increased to 39.28 % after 72 h storage. These findings indicated the potential of the developed multifunctional film for use in monitoring the spoilage of food products and extending their shelf life.