Production of Oncorhynchus mykiss biosensor based on polyvinyl alcohol/chitosan nanocomposite using phycocyanin during refrigerated storage
Abstract Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. In this study, polyvinyl alcohol/nanochitosan/phycocyanin nanocomposite (PVA/NCH/PC-NC) for fish fillets of Oncorhynchus mykiss rainbow trout coa...
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Nature Portfolio
2025-01-01
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| Series: | Scientific Reports |
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| Online Access: | https://doi.org/10.1038/s41598-025-85284-9 |
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| author | Sima Abed Bahareh Nowruzi Seyed Amir Ali Anvar |
| author_facet | Sima Abed Bahareh Nowruzi Seyed Amir Ali Anvar |
| author_sort | Sima Abed |
| collection | DOAJ |
| description | Abstract Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. In this study, polyvinyl alcohol/nanochitosan/phycocyanin nanocomposite (PVA/NCH/PC-NC) for fish fillets of Oncorhynchus mykiss rainbow trout coating was prepared. Five treatments were prepared over a period of 14 days (0, 1, 7 and 14 days) under treatments of T1: fish coated with PVA/NCH-NC without PC; T2, T3, T4 and T5 fish coated with PVA/NCH/PC-NC (0.5, 1, 1.5 and 2% PC respectively). Moreover, the results showed that higher concentrations of PC in PVA/NCH polymer matrix resulted in a net-like morphology on the film's surface. Also, after 21 days of storage, the T4 treatment had the lowest levels of mesophilic, psychrophilic, and Enterobacteriaceae bacteria (8.17 ± 0.02, 7.90 ± 0.04, and 60.67 ± 0.02 log cfu/g, respectively). Additionally, it was seen that PVA/NCH/PC-NC improved the Sensory evaluation of fish fillet samples during 14 days of storage (p < 0.05). Overall, the results showed that the prepared PVA/NCH/PC-NC (2% PC) film function as an intelligent packaging solution in food preservation and freshness monitoring applications of Oncorhynchus mykiss fillet in terms of mechanical, microbial and sensorial evaluation. |
| format | Article |
| id | doaj-art-34e21fa929844019afb4ee55670725f5 |
| institution | Kabale University |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Nature Portfolio |
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| spelling | doaj-art-34e21fa929844019afb4ee55670725f52025-01-05T12:17:52ZengNature PortfolioScientific Reports2045-23222025-01-0115112210.1038/s41598-025-85284-9Production of Oncorhynchus mykiss biosensor based on polyvinyl alcohol/chitosan nanocomposite using phycocyanin during refrigerated storageSima Abed0Bahareh Nowruzi1Seyed Amir Ali Anvar2Department of Biotechnology, Science and Research Branch, Islamic Azad UniversityDepartment of Biotechnology, Science and Research Branch, Islamic Azad UniversityDepartment of Food Hygiene, Science and Research Branch, Islamic Azad UniversityAbstract Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. In this study, polyvinyl alcohol/nanochitosan/phycocyanin nanocomposite (PVA/NCH/PC-NC) for fish fillets of Oncorhynchus mykiss rainbow trout coating was prepared. Five treatments were prepared over a period of 14 days (0, 1, 7 and 14 days) under treatments of T1: fish coated with PVA/NCH-NC without PC; T2, T3, T4 and T5 fish coated with PVA/NCH/PC-NC (0.5, 1, 1.5 and 2% PC respectively). Moreover, the results showed that higher concentrations of PC in PVA/NCH polymer matrix resulted in a net-like morphology on the film's surface. Also, after 21 days of storage, the T4 treatment had the lowest levels of mesophilic, psychrophilic, and Enterobacteriaceae bacteria (8.17 ± 0.02, 7.90 ± 0.04, and 60.67 ± 0.02 log cfu/g, respectively). Additionally, it was seen that PVA/NCH/PC-NC improved the Sensory evaluation of fish fillet samples during 14 days of storage (p < 0.05). Overall, the results showed that the prepared PVA/NCH/PC-NC (2% PC) film function as an intelligent packaging solution in food preservation and freshness monitoring applications of Oncorhynchus mykiss fillet in terms of mechanical, microbial and sensorial evaluation.https://doi.org/10.1038/s41598-025-85284-9PhycocyaninSpirulina sp.Fish filletBiofilmsPolyvinyl alcohol/chitosan nanocomposite |
| spellingShingle | Sima Abed Bahareh Nowruzi Seyed Amir Ali Anvar Production of Oncorhynchus mykiss biosensor based on polyvinyl alcohol/chitosan nanocomposite using phycocyanin during refrigerated storage Scientific Reports Phycocyanin Spirulina sp. Fish fillet Biofilms Polyvinyl alcohol/chitosan nanocomposite |
| title | Production of Oncorhynchus mykiss biosensor based on polyvinyl alcohol/chitosan nanocomposite using phycocyanin during refrigerated storage |
| title_full | Production of Oncorhynchus mykiss biosensor based on polyvinyl alcohol/chitosan nanocomposite using phycocyanin during refrigerated storage |
| title_fullStr | Production of Oncorhynchus mykiss biosensor based on polyvinyl alcohol/chitosan nanocomposite using phycocyanin during refrigerated storage |
| title_full_unstemmed | Production of Oncorhynchus mykiss biosensor based on polyvinyl alcohol/chitosan nanocomposite using phycocyanin during refrigerated storage |
| title_short | Production of Oncorhynchus mykiss biosensor based on polyvinyl alcohol/chitosan nanocomposite using phycocyanin during refrigerated storage |
| title_sort | production of oncorhynchus mykiss biosensor based on polyvinyl alcohol chitosan nanocomposite using phycocyanin during refrigerated storage |
| topic | Phycocyanin Spirulina sp. Fish fillet Biofilms Polyvinyl alcohol/chitosan nanocomposite |
| url | https://doi.org/10.1038/s41598-025-85284-9 |
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