Centrifugally spun gelatin nanofibers incorporated with red cabbage extract and ZIF-8 for colorimetric monitoring of fish freshness

NAJAFİ Z., KAHYAOĞLU L. N.

Food Chemistry, cilt.508, 2026 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 508
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1016/j.foodchem.2026.148470
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Chimica, Compendex, EMBASE, MEDLINE
  • Anahtar Kelimeler: Centrifugal spinning, Colorimetric indicator, Fish spoilage monitoring, Intelligent packaging, ZIF-8
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Gelatin nanofibers (NFs) (≈400 nm) incorporating red cabbage extract (RE) and zeolitic imidazolate framework-8 (ZIF-8) were fabricated via centrifugal spinning for real-time monitoring of fish freshness. The aim was to develop a colorimetric indicator responsive to spoilage-related volatile amine compounds. Incorporation of ZIF-8 increased the specific surface area of the NFs from 7.4 to 16.6 m2/g, enhancing their responsiveness to ammonia vapor while the gelatin matrix remained predominantly amorphous and its thermal stability was unchanged. The indicators showed rapid and reversible pink-to-green color changes, with the optimized GRE/ZIF100 formulation exhibiting a visible response within 5 min. Stable colorimetric performance was maintained during 28 days of refrigerated storage. The NFs successfully detected spoilage of Black Sea anchovies under refrigerated (5 days) and ambient (30 h ) conditions, with color changes correlating well with TVB-N and TVC values. These results demonstrate the potential of ZIF-8–doped gelatin nanofibers as freshness indicators for protein-rich foods.