{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T06:30:15Z","timestamp":1776753015486,"version":"3.51.2"},"reference-count":54,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2024,9,27]],"date-time":"2024-09-27T00:00:00Z","timestamp":1727395200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Portuguese Foundation for Science and Technology (FCT)","doi-asserted-by":"publisher","award":["UIDB\/04469\/2020"],"award-info":[{"award-number":["UIDB\/04469\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Portuguese Foundation for Science and Technology (FCT)","doi-asserted-by":"publisher","award":["LA\/P\/0029\/2020"],"award-info":[{"award-number":["LA\/P\/0029\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"LABBELS\u2014Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems","doi-asserted-by":"publisher","award":["UIDB\/04469\/2020"],"award-info":[{"award-number":["UIDB\/04469\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"LABBELS\u2014Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems","doi-asserted-by":"publisher","award":["LA\/P\/0029\/2020"],"award-info":[{"award-number":["LA\/P\/0029\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The main goal of this work was to develop bio-based and ecofriendly intelligent films as freshness indicators to monitor European hake (Merluccius merluccius) quality during storage by using a visual, non-destructive, and real-time technique. Locust bean gum (LBG)\/\u03ba-carrageenan (Car) films incorporating blueberry extract (BLE) or beetroot extract (BEE) were developed and their effectiveness to detect hake deterioration during 7 days of storage at 4 \u00b0C was evaluated. A visible color response from pink to blue was observed on the BLE films at the end of hake storage, which correlated with the hake deterioration profile, namely an increase in pH values (from 6.60 \u00b1 0.04 to 8.02 \u00b1 0.03), total viable count (TVC, from 4.61 \u00b1 0.36 to 8.61 \u00b1 0.21 log CFU\/g), and total volatile basic nitrogen content (TVB-N, from 10.21 \u00b1 1.97 to 66.78 \u00b1 4.81 mg\/100 g) beyond the spoilage threshold. The results of this study are very promising, since it was possible to develop a new effective intelligent bio-based responsive indicator film incorporating natural dye BLE, which has the potential to contribute to food waste reduction and improve food safety by detecting the hake freshness status.<\/jats:p>","DOI":"10.3390\/foods13193088","type":"journal-article","created":{"date-parts":[[2024,9,27]],"date-time":"2024-09-27T07:49:24Z","timestamp":1727423364000},"page":"3088","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Locust Bean Gum\/\u03ba-Carrageenan Film Containing Blueberry or Beetroot Extracts as Intelligent Films to Monitoring Hake (Merluccius merluccius) Freshness"],"prefix":"10.3390","volume":"13","author":[{"given":"Carla S. V.","family":"Faria","sequence":"first","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"}]},{"given":"Jorge M.","family":"Vieira","sequence":"additional","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, Braga\/Guimar\u00e3es, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3593-8878","authenticated-orcid":false,"given":"Ant\u00f3nio A.","family":"Vicente","sequence":"additional","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, Braga\/Guimar\u00e3es, Portugal"}]},{"given":"Joana T.","family":"Martins","sequence":"additional","affiliation":[{"name":"CEB\u2014Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal"},{"name":"LABBELS\u2014Associate Laboratory, Braga\/Guimar\u00e3es, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"12836","DOI":"10.1021\/acs.jafc.8b04932","article-title":"Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging","volume":"66","author":"Zhai","year":"2018","journal-title":"J. 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