Gelatin/chitosan nanofibres containing β‐cyclodextrin complex and corn poppy (Papaver rhoeasL.) for intelligent packaging

Summary This study aimed to produce an intelligent gelatin film containing chitosan nanofibre (CNF) and β‐cyclodextrin/corn poppy complex (β‐CD/CP) and monitor shrimp spoilage. The crystalline properties, surface morphology and chemical structure of the films were characterised. The results showed that the addition of CNF caused the appearance of a new peak at 2θ = 12.16° and improved the crystalline properties of the film. According to Fourier Transform Infrared (FT‐IR) results, new interactions were formed between CNF and the β‐CD/CP complex. Also, the addition of the β‐CD/CP complex significantly ( P < 0.05) reduced the water solubility (WS) of the gelatin‐based film from 96% to 42%. The results of shrimp spoilage monitoring showed that after 7 days of storage, the colour of the intelligent film changed from coral to goldenrod due to the change in pH from 8.3 to 10.5 and the formation of ammonia vapours due to the decomposition of proteins, which shows the potential of the intelligent films containing the β‐CD/CP to be used for monitoring of seafood products.