Ersen Dudu, Tuba2025-05-102025-05-1020231932-21351932-214310.1002/apj.28682-s2.0-85144395506https://doi.org/10.1002/apj.2868https://hdl.handle.net/20.500.14720/10039Ersen Dudu, Tuba/0000-0001-5564-2834New food packaging technologies are developing rapidly in line with the demands of consumers and the trends of the food industry. In the presented study, it was aimed to synthesize a new and smart hydrogel (p (Gelatin-co-DMAAm)/CA-Rh) (GDCa-Rh) from dimethylacrylamide (DMAAm), gelatin, citric acid (CA), and Rosehip (Rh) using the redox polymerization technique and use it as a color sensor in food packaging materials. To impart antimicrobial, antioxidant, and anthocyanin properties to the synthesized smart hydrogel, Rh was added to the reaction mixture. The structure/mechanical properties of GDCa-Rh were elucidated by dynamic mechanical analyzer (DMA), thermogravimetric (TG) analyzer, Fourier transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM). The antimicrobial activity of GDCa-Rh was tested against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus. Finally, to determine the effectiveness of synthesized GDCa-Rh on real samples, whole-pasteurized milk/cheese was selected as real samples. The results showed that GDCa-Rh was a good color indicator and exhibited good antimicrobial activity on whole-pasteurized milk/cheese. By means of synthesized smart GDCa-Rh hydrogels, harmful effects such as oxidation reaction, external moisture absorption or loss, physical damage, and biological degradation can be observed in the packaged product, and this new material will be a solution to the deficiencies faced by today's food packaging.eninfo:eu-repo/semantics/closedAccessAntimicrobial-Antioxidant-Anthocyanin ActivityFood PackagingRosehipSmart HydrogelArticle181Q3Q3WOS:000901504300001