01753naa a2200229 a 450000100080000000500110000800800410001902400560006010000220011624501160013826000090025452010360026365000260129965300350132565300170136065300260137765300190140370000260142270000150144870000170146377300430148021352662021-10-13       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2021.1312282DOI1 aPEREIRA, P. F. M.  aAnthocyanin-sensitized gelatin-ZnO nanocomposite based film for meat quality assessment.h[electronic resource]  c2022  aMeat is considered a highly perishable food, and the interest in developing tools to monitor meat quality products has increased these years. A novel gelatin-ZnO-anthocyanin ternary nanocomposite film is proposed as a sensitive layer to meat quality monitoring in the present work. The incorporation of anthocyanin (ATH) on gelatin-ZnO (G-ZnO) film induced a sensitivity improvement of films towards ammonia vapor according to impedance measurements. G-ZnO-ATH film presented a good response (38.69 %) to the presence of ammonia vapor at 300 ppm. Also, good selectivity for ammonia was observed in the films. G-ZnO-ATH, applied to minced meat's quality monitoring at different storage conditions, showed a good performance, with a significant (p &lt 0.05) non-linear Spearman correlation between the response and the total volatile basic nitrogen released during meat spoilage for both storage conditions. The results suggest new perspectives in the developed film as a promising nanocomposite material for meat quality monitoring.  aElectrical properties  aBiopolymer-based nanocomposite  aChemosensing  aElectrical gas sensor  aMeat freshness1 aPICCIANI, P. H. DE S.1 aCALADO, V.1 aTONON, R. V.  tFood Chemistrygv. 372, 3122815, 2022.