Skip to main content

Advertisement

SpringerLink
Log in

Smart packaging containing red poppy anthocyanins for fish freshness monitoring

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

New eco-friendly packaging materials are essential for improving food quality, safety, nutritional value, shelf-life, and sustainability. Whey protein isolate (WPI) and chitin nanofiber (CNF) were applied as the matrix models to construct freshness indicators. The natural anthocyanin was obtained from red poppy (RPAs, 3%) and acted as the color-sensing agent in the indicator. Utilizing SEM, FTIR, and colorimetry teste, knowledge about the chemical, structural, and optical characteristics of these indicators was gained. The anthocyanin was uniformly dispersed in the biopolymer matrix to produce an indicator with smooth surfaces. The incorporation of RPAs into the indicator increased the flexibility (from 23.21 to 24.63%), and strength (from 28.30 to 32.60 MPa), and decreased the water vapor permeability (from 3.65 to 3.25 × 10− 11 g.m/m2.s.Pa), water solubility (from 73.03 to 61.24%), and swelling index (from 94 to 86%). The WPI/CNF/RPAs indicator had the highest sensitivity for acid, base, and ammonia. Meanwhile, WPI/CNF/RPAs indicator showed obvious color changes from brownish-yellow to gray at 4 °C to reflect the spoilage of fish. Simulated tests indicate pH-sensitive intelligent indicators can be used to determine the freshness of fish in real-time and visually before the point of consumption.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10

Similar content being viewed by others

Data availability

The data that support the findings of this study are available from the corresponding author, [Ali Ehsani], upon reasonable request.

References

  1. M. Tavassoli, A. Khezerlou, S. Punia Bangar, M. Bakhshizadeh, P.B. Haghi, T.N. Moghaddam, A. Ehsani, Functionality developments of pickering emulsion in food packaging: principles, applications, and future perspectives. Trends Food Sci. Technol. 132, 171–187 (2023). https://doi.org/10.1016/j.tifs.2023.01.007

    Article  CAS  Google Scholar 

  2. A. Khezerlou, M. Tavassoli, M. Alizadeh Sani, A. Ehsani, McClements smart packaging for food spoilage assessment based on Hibiscus sabdariffa L. anthocyanin-loaded chitosan films. J. Compos. Sci. 7, 404 (2023). https://doi.org/10.3390/jcs7100404

    Article  CAS  Google Scholar 

  3. N.-D.M. Luong, L. Coroller, M. Zagorec, J.-M. Membre, S.J.M. Guillou, Spoilage of chilled fresh meat products during storage: a quantitative analysis of literature data. Microorganisms. 8(8), 1198 (2020). https://doi.org/10.3390/microorganisms8081198

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  4. S.P. Bangar, W.S. Whiteside, P. Kajla, M. Tavassoli, Value addition of rice straw cellulose fibers as a reinforcer in packaging applications. Int. J. Biol. Macromol. 243, 125320 (2023). https://doi.org/10.1016/j.ijbiomac.2023.125320

    Article  CAS  PubMed  Google Scholar 

  5. M. Tavassoli, A. Khezerlou, S. Firoozy, A. Ehsani, S. Punia, Bangar, Chitosan-based film incorporated with anthocyanins of red poppy (Papaver rhoeas L.) as a colorimetric sensor for the detection of shrimp freshness. Int. J. Food Sci. Technol. 58(6), 3050–3057 (2023). https://doi.org/10.1111/ijfs.16432

    Article  CAS  Google Scholar 

  6. M. Bakhshizadeh, A. Ayaseh, H. Hamishehkar, H. Samadi Kafil, T. Niknazar Moghaddam, P. Baghban Haghi, M. Tavassoli, S. Amjadi, J.M. Lorenzo, Multifunctional performance of packaging system based on gelatin/alove vera gel film containing of rosemary essential oil and common poppy anthocyanins food control. 154, 110017 (2023). https://doi.org/10.1016/j.foodcont.2023.110017

  7. R. Abedi-Firoozjah, E. Parandi, M. Heydari, A. Kolahdouz-Nasiri, M. Bahraminejad, R. Mohammadi, M. Rouhi, F. Garavand, Betalains as promising natural colorants in smart/active food packaging. Food Chem. 136408 (2023). https://doi.org/10.1016/j.foodchem.2023.136408

  8. M. Bakhshizadeh, T.N. Moghaddam, M. Tavassoli, A. Ayaseh, S.P. Bangar, Gelatin/chitosan nanofibres containing β-cyclodextrin complex and corn poppy (Papaver rhoeas L.) for intelligent packaging. Int. J. Food Sci. Technol. 58(5), 2360–2368 (2023). https://doi.org/10.1111/ijfs.16369

    Article  CAS  Google Scholar 

  9. A. Ashrafi, H. Babapour, S. Johari, F. Alimohammadi, F. Teymori, A.M. Nafchi, N.N. Shahrai, N. Huda, A. Abedinia, Application of poultry gelatin to enhance the physicochemical, mechanical, and rheological properties of fish gelatin as alternative mammalian gelatin films for food packaging. foods. 12(3), 670 (2023). https://doi.org/10.3390/foods12030670

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  10. M. Alizadeh Sani, A. Khezerlou, M. Tavassoli, K. Mohammadi, S. Hassani, A. Ehsani, D.J. McClements, Bionanocomposite active packaging material based on soy protein Isolate/Persian gum/silver nanoparticles; fabrication and characteristics. Colloid. Interfac. 6 (2022). https://doi.org/10.3390/colloids6040057

  11. A. Khezerlou, M. Tavassoli, M. Alizadeh-Sani, M. Hashemi, A. Ehsani, S.P. Bangar, Multifunctional food packaging materials: lactoferrin loaded Cr-MOF in films-based gelatin/κ-carrageenan for food packaging applications. Int. J. Biol. Macromol. 251, 126334 (2023). https://doi.org/10.1016/j.ijbiomac.2023.126334

    Article  CAS  PubMed  Google Scholar 

  12. de A.C.S. Oliveira, J.C. Ugucioni, R.A. da Rocha, S. V.J.J.o.A, Development of whey protein isolate/polyaniline smart packaging: morphological, structural, thermal, and electrical properties. J. Appl. Polym. Sci. 136(14), 47316 (2019). https://doi.org/10.1002/app.47316

    Article  CAS  Google Scholar 

  13. S. Paidari, N. Zamindar, R. Tahergorabi, M. Kargar, S. Ezzati, N. Shirani, S.H. Musavi, Edible coating and films as promising packaging: a mini review. J. Food Meas. Charact. 15(5), 4205–4214 (2021). https://doi.org/10.1007/s11694-021-00979-7

    Article  Google Scholar 

  14. X. Zhao, C. Li, F.J.F.F. Xue, Effects of whey protein-polyphenol conjugates incorporation on physicochemical and intelligent pH-sensing properties of carboxymethyl cellulose based films. Future Foods. 7, 100211 (2023). https://doi.org/10.1016/j.fufo.2022.100211

    Article  CAS  Google Scholar 

  15. A. Khezerlou, M. Tavassoli, M. Alizadeh Sani, K. Mohammadi, A. Ehsani, D.J. McClements, Application of nanotechnology to improve the performance of biodegradable biopolymer-based packaging materials. Polymers, 13(24), 4399 (2021). https://doi.org/10.3390/polym13244399

  16. A. Khezerlou, M. Alizadeh Sani, M. Tavassoli, R. Abedi-Firoozjah, A. Ehsani, D.J. McClements, Halochromic (pH-Responsive) indicators based on natural anthocyanins for monitoring fish freshness/spoilage. J. Compos. Sci. 7(4), 143 (2023). https://doi.org/10.3390/jcs7040143

    Article  CAS  Google Scholar 

  17. M. Duan, S. Yu, J. Sun, H. Jiang, J. Zhao, C. Tong, Y. Hu, J. Pang, C. Wu, Development and characterization of electrospun nanofibers based on pullulan/chitin nanofibers containing curcumin and anthocyanins for active-intelligent food packaging. Int. J. Biol. Macromol. 187, 332–340 (2021). https://doi.org/10.1016/j.ijbiomac.2021.07.140

    Article  CAS  PubMed  Google Scholar 

  18. R. Abedi-Firoozjah, S. Yousefi, M. Heydari, F. Seyedfatehi, S. Jafarzadeh, R. Mohammadi, M. Rouhi, F. Garavand, Application of red cabbage anthocyanins as pH-sensitive pigments in smart food packaging and sensors. Polymers. 14(8), 1629 (2022). https://doi.org/10.3390/polym14081629

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  19. N. Oladzadabbasabadi, M.A. Dheyab, A.M. Nafchi, M. Ghasemlou, E.P. Ivanova, B. Adhikari, Turning food waste into value-added carbon dots for sustainable food packaging application: a review. Adv. Colloid Interface Sci. 321, 103020 (2023). https://doi.org/10.1016/j.cis.2023.103020

    Article  CAS  PubMed  Google Scholar 

  20. M. Tavassoli, M. Alizadeh Sani, A. Khezerlou, A. Ehsani, G. Jahed-Khaniki, D.J. McClements, Smart Biopolymer-Based Nanocomposite Materials Containing pH-Sensing Colorimetric Indicators for Food Freshness Monitoring. Molecules, 27, (2022).https://doi.org/10.3390/molecules27103168

  21. A. Hmamou, M. Kara, M.E. Khomsi, A. Saleh, O. Al Kamaly, A. Bendaoud, F. El Ouadrhiri, A. Adachi, S. Tlemcani, N.J.A.S. Eloutassi, comparative study on the total phenolics, total flavonoids, and biological activities of Papaver rhoeas L. extracts from different geographical regions of Morocco. 13(4), 2695 (2023).

  22. H. Guo, C. Shao, Y. Ma, Y. Zhang, P. Lu, Development of active and intelligent pH food packaging composite films incorporated with litchi shell extract as an indicator. Int. J. Biol. Macromol. 226, 77–89 (2023). https://doi.org/10.1016/j.ijbiomac.2022.11.325

    Article  CAS  PubMed  Google Scholar 

  23. S.R. Kanatt, Development of active/intelligent food packaging film containing Amaranthus leaf extract for shelf life extension of chicken/fish during chilled storage. Food Packaging and Shelf Life. 24, 100506 (2020). https://doi.org/10.1016/j.fpsl.2020.100506

    Article  Google Scholar 

  24. Q. Wang, P. Wang, L. Kou, H. Wei, J. Zhou, Fabrication and characterization of transparent underwater superoleophobic coatings based chitin nanofibers and polyvinyl alcohol. J. Appl. Polym. Sci. 139(21), 52205 (2022). https://doi.org/10.1002/app.52205

    Article  CAS  Google Scholar 

  25. Y. Liu, R. Liu, J. Shi, R. Zhang, H. Tang, C. Xie, F. Wang, J. Han, L. Jiang, Chitosan/esterified chitin nanofibers nanocomposite films incorporated with rose essential oil: structure, physicochemical characterization, antioxidant and antibacterial properties. Food Chemistry: X. 18, 100714 (2023). https://doi.org/10.1016/j.fochx.2023.100714

    Article  CAS  PubMed  Google Scholar 

  26. B. Bahrami, T. Behzad, F. Salehinik, A. Zamani, P. Heidarian, Incorporation of extracted mucor indicus fungus chitin nanofibers into starch biopolymer: morphological, physical, and mechanical evaluation. Starch. 73(7–8), 2000218 (2021). https://doi.org/10.1002/star.202000218

    Article  CAS  Google Scholar 

  27. M. Zhao, M. Nuerjiang, X. Bai, J. Feng, B. Kong, F. Sun, Y. Li, M. X.J.I.J.o.B, Xia, Monitoring dynamic changes in chicken freshness at 4 C and 25 C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts. Int. J. Biol. Macromol. 216, 361–373 (2022). https://doi.org/10.1016/j.ijbiomac.2022.06.198

    Article  CAS  PubMed  Google Scholar 

  28. Y. Qin, Y. Liu, X. Zhang, J.J.F.H. Liu, Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films. Food Hydrocoll. 100, 105410 (2020). https://doi.org/10.1016/j.foodhyd.2019.105410

    Article  CAS  Google Scholar 

  29. F. Wang, C. Xie, H. Tang, W. Hao, J. Wu, Y. Sun, J. Sun, Y. Liu, L. Jiang, Development, characterization and application of intelligent/active packaging of chitosan/chitin nanofibers films containing eggplant anthocyanins. Food Hydrocoll. 139, 108496 (2023). https://doi.org/10.1016/j.foodhyd.2023.108496

    Article  CAS  Google Scholar 

  30. M. Cheng, Y. Cui, X. Yan, R. Zhang, J. Wang, X.J.F.H. Wang, Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts. Food Hydrocoll. 124, 107225 (2022). https://doi.org/10.1016/j.foodhyd.2021.107225

    Article  CAS  Google Scholar 

  31. S. Singh, O.F. Nwabor, D.M. Syukri, S. P.J.I.J.o.B, Chitosan-poly (vinyl alcohol) intelligent films fortified with anthocyanins isolated from clitoria ternatea and carissa carandas for monitoring beverage freshness. Int. J. Biol. Macromol. 182, 1015–1025 (2021). https://doi.org/10.1016/j.ijbiomac.2021.04.027

    Article  CAS  PubMed  Google Scholar 

  32. S. Tavakoli, E. Mubango, L. Tian, Y.B. ŃDri, Y. Tan, H. Hong, Y.J.F.C. Luo, Novel intelligent films containing anthocyanin and phycocyanin for nondestructively tracing fish spoilage. Food Chem. 402, 134203 (2023). https://doi.org/10.1016/j.foodchem.2022.134203

    Article  CAS  PubMed  Google Scholar 

  33. R. Fernández-Marín, S.C.M. Fernandes, M.Á.A. Sánchez, J. Labidi, Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins. Food Hydrocoll. 123, 107119 (2022). https://doi.org/10.1016/j.foodhyd.2021.107119

    Article  CAS  Google Scholar 

  34. K. Seiwert, D.-P. Kamdem, D.S. Kocabaş, Z.J.F.H. Ustunol, Development and characterization of whey protein isolate and xylan composite films with and without enzymatic crosslinking. Food Hydrocoll. 120, 106847 (2021). https://doi.org/10.1016/j.foodhyd.2021.106847

    Article  CAS  Google Scholar 

  35. M. Azarifar, B. Ghanbarzadeh, M.S. Khiabani, A.A. Basti, A. Abdulkhani, N. Noshirvani, M.J.C. Hosseini, The optimization of gelatin-CMC based active films containing chitin nanofiber and Trachyspermum ammi essential oil by response surface methodology. Carbohydr. Polym. 208, 457–468 (2019). https://doi.org/10.1016/j.carbpol.2019.01.005

    Article  CAS  PubMed  Google Scholar 

  36. Q. Zhou, J. Chen, C. Wang, G. Yang, S. Janaswamy, F. Xu, Z. Liu, Preparation and characterization of lignin nanoparticles and chitin nanofibers reinforced PVA films with UV shielding properties. Ind. Crops Prod. 188, 115669 (2022). https://doi.org/10.1016/j.indcrop.2022.115669

    Article  CAS  Google Scholar 

  37. S. Tanpichai, K. Thongdonson, A. Boonmahitthisud, Enhancement of the mechanical properties and water barrier properties of thermoplastic starch nanocomposite films by chitin nanofibers: biodegradable coating for extending banana shelf life. J. Mater. Res. Technol. 26, 5617–5625 (2023). https://doi.org/10.1016/j.jmrt.2023.08.244

    Article  CAS  Google Scholar 

  38. C. Wu, H. Jiang, J. Zhao, M. Humayun, S. Wu, C. Wang, Z. Zhi, J. Pang, A novel strategy to formulate edible active-intelligent packaging films for achieving dynamic visualization of product freshness. Food Hydrocoll. 133, 107998 (2022). https://doi.org/10.1016/j.foodhyd.2022.107998

    Article  CAS  Google Scholar 

  39. S.M.T. Gharibzahedi, A. Ahmadigol, S. Khubber, Z.J.F.P. Altintas, S. Life, Bionanocomposite films with plasticized WPI-jujube polysaccharide/starch nanocrystal blends for packaging fresh-cut carrots. Food Packaging and Shelf Life. 36, 101042 (2023). https://doi.org/10.1016/j.fpsl.2023.101042

    Article  CAS  Google Scholar 

  40. F.E. Tirtashi, M. Moradi, H. Tajik, M. Forough, P. Ezati, B. Kuswandi, Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging. Int. J. Biol. Macromol. 136, 920–926 (2019). https://doi.org/10.1016/j.ijbiomac.2019.06.148

    Article  CAS  Google Scholar 

  41. P. Ezati, J.-W.J.F.H. Rhim, pH-responsive chitosan-based film incorporated with alizarin for intelligent packaging applications. Food Hydrocoll. 102, 105629 (2020). https://doi.org/10.1016/j.foodhyd.2019.105629

    Article  CAS  Google Scholar 

  42. S. Zhao, R. Jia, J. Yang, L. Dai, N. Ji, L. Xiong, Q. Sun, Development of chitosan/tannic acid/corn starch multifunctional bilayer smart films as pH-responsive actuators and for fruit preservation. Int. J. Biol. Macromol. 205, 419–429 (2022). https://doi.org/10.1016/j.ijbiomac.2022.02.101

    Article  CAS  PubMed  Google Scholar 

  43. Y.-P. Li, H. Takagi, A.N. Nakagaito, T. Watanabe, Effect of mixing ratio on mechanical properties of mixture of chitin nanofibers and microfibrillated cellulose reinforced PVA hybrid nanocomposites. Mater. Express. 11(9), 1523–1533 (2021). https://doi.org/10.1166/mex.2021.2038

    Article  CAS  Google Scholar 

  44. Y. Liu, Y. Ma, Y. Liu, J. Zhang, M.A. Hossen, D.E. Sameen, J. Dai, S. Li, W. Qin, Fabrication and characterization of pH-responsive intelligent films based on carboxymethyl cellulose and gelatin/curcumin/chitosan hybrid microcapsules for pork quality monitoring. Food Hydrocolloid, 124, 107224 (2022). https://doi.org/10.1016/j.foodhyd.2021.107224

  45. M. Chen, T. Yan, J. Huang, Y. Zhou, Y. Hu, Fabrication of halochromic smart films by immobilizing red cabbage anthocyanins into chitosan/oxidized-chitin nanocrystals composites for real-time hairtail and shrimp freshness monitoring. Int. J. Biol. Macromol. 179, 90–100 (2021). https://doi.org/10.1016/j.ijbiomac.2021.02.170

    Article  CAS  PubMed  Google Scholar 

  46. H.L. Huang, I.L. Tsai, C. Lin, Y.H. Hang, Y.C. Ho, M.L. Tsai, F.L. Mi, Intelligent films of marine polysaccharides and purple cauliflower extract for food packaging and spoilage monitoring. Carbohydr. Polym. 299, 120133 (2023). https://doi.org/10.1016/j.carbpol.2022.120133

    Article  CAS  PubMed  Google Scholar 

  47. K.F. Silva, C.S. Marques, A. de Freitas Junior, M.V. Dias, F.A.J.F.B. Mori, Whey protein isolate and kraft lignin multifunctional films for potential food packaging application: UV block and antioxidant potential. Food Hydrocoll. 53, 102581 (2023). https://doi.org/10.1016/j.foodhyd.2021.106847

    Article  CAS  Google Scholar 

  48. N. Shavisi, Y. Shahbazi, Chitosan-gum Arabic nanofiber mats encapsulated with pH-sensitive Rosa damascena anthocyanins for freshness monitoring of chicken fillets. Food Packaging and Shelf Life. 32, 100827 (2022). https://doi.org/10.1016/j.fpsl.2022.100827

    Article  CAS  Google Scholar 

  49. M.A. Sani, M. Tavassoli, S.A. Salim, M. Azizi-lalabadi, D.J. McClements, Development of green halochromic smart and active packaging materials: TiO2 nanoparticle-and anthocyanin-loaded gelatin/κ-carrageenan films. Food Hydrocolloid. 124, 107324 (2022). https://doi.org/10.1016/j.foodhyd.2021.107324

  50. L.-T. Wu, I.-L. Tsai, Y.-C. Ho, Y.-H. Hang, C. Lin, M.-L. Tsai, F.-L. Mi, Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness. Carbohydr. Polym. 254, 117410 (2021). https://doi.org/10.1016/j.carbpol.2020.117410

    Article  CAS  PubMed  Google Scholar 

  51. J. Zhang, X. Zou, X. Zhai, X. Huang, C. Jiang, M. Holmes, Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness. Food Chem. 272, 306–312 (2019). https://doi.org/10.1016/j.foodchem.2018.08.041

    Article  CAS  PubMed  Google Scholar 

  52. M. Alizadeh-Sani, M. Tavassoli, E. Mohammadian, A. Ehsani, G.J. Khaniki, R. Priyadarshi, J.-W. Rhim, pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness. Int. J. Biol. Macromol. 166, 741–750 (2021). https://doi.org/10.1016/j.ijbiomac.2020.10.231

  53. H. Yong, X. Wang, X. Zhang, Y. Liu, Y. Qin, J. Liu, Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film. Food Hydrocoll. 94, 93–104 (2019). https://doi.org/10.1016/j.foodhyd.2019.03.012

    Article  CAS  Google Scholar 

  54. Muthu, M., J. Gopal, S. Chun, A. Devadoss, N. Hasan, and I. Sivanesan, Crustacean waste-derived chitosan: antioxidant properties and future perspective. Antioxidants. 10, 228 (2021), s Note: MDPI stays neutral with regard to jurisdictional claims in published&#8230

  55. İ. Gulcin, S.H. Alwasel, DPPH radical scavenging assay. Processes. 11(8), 2248 (2023). https://doi.org/10.3390/pr11082248

    Article  CAS  Google Scholar 

  56. S. Naghdi, M. Rezaei, M. Abdollahi, A starch-based pH-sensing and ammonia detector film containing betacyanin of paperflower for application in intelligent packaging of fish. Int. J. Biol. Macromol. 191, 161–170 (2021). https://doi.org/10.1016/j.ijbiomac.2021.09.045

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgements

The study was approved & supported by Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran (Project No. 69987).

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Author information

Author notes

  1. Milad Tavassoli and Arezou Khezerlou are equal first authors.

Authors and Affiliations

  1. Student Research Committee, Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

    Milad Tavassoli, Arezou Khezerlou & Alireza Ebrahimi

  2. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

    Milad Bakhshizadeh

  3. Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

    Reza Abedi-Firoozjah

  4. Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

    Mahmood Alizadeh-Sani

  5. Department of Medicinal Chemistry, Faculty of Pharmacy, Hormozgan University of Medical Sciences, Bandar Abbas, Iran

    Esmaeil Mohammadian

  6. Molecular Medicine Research Center, Hormozgan Health Institute, Hormozgan University of Medical Sciences, Bandar Abbas, Iran

    Esmaeil Mohammadian

  7. Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

    Ali Ehsani

  8. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

    Mohammad Hashemi

Authors
  1. Milad Tavassoli
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Arezou Khezerlou
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Milad Bakhshizadeh
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Alireza Ebrahimi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Reza Abedi-Firoozjah
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Mahmood Alizadeh-Sani
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Esmaeil Mohammadian
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Ali Ehsani
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Mohammad Hashemi
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Milad Tavassoli and Arezou Khezerlou: Conceptualization, Investigation, Data curation, Soft-ware, Writing - Original draft preparation. Milad Bakhshizadeh: Data curation, Writing - review & editing. Alireza Ebrahimi: Investigation, Writing - review & editing. Reza Abedi-Firoozjah: Investigation, Data curation, Writing - review & editing. Mahmood Alizadeh-Sani: Investigation, Writing - review & editing. Mohammad Hashemi and Esmaeil Mohammadian: Investigation, Methodology, Writing - review & editing. Ali Ehsani: Conceptualization, Methodology, Funding acquisition, Supervision, Writing - review & editing.

Corresponding authors

Correspondence to Ali Ehsani or Mohammad Hashemi.

Ethics declarations

Competing interest

The authors declare that there is no conflict of interest with this manuscript.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Tavassoli, M., Khezerlou, A., Bakhshizadeh, M. et al. Smart packaging containing red poppy anthocyanins for fish freshness monitoring. Food Measure 18, 3054–3068 (2024). https://doi.org/10.1007/s11694-024-02386-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-024-02386-0

Keywords

Search

Navigation