Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life

Abstract

In general, food packaging is aimed at preventing food degradation caused by physical and chemical processes or microbial contamination, thereby reducing aroma loss and maintaining product quality during its extended shelf life. To achieve this, the movement of water and gases must be restricted by the packaging material, which must simultaneously conform to the physicomechanical requirements (Talegaonkar, Sharma, Pandey, Mishra, & Wimmer, 2017). The petrochemical polymers currently utilized as food packaging are nonrenewable and nonbiodegradable, presenting remarkable threats such as natural resource depletion, energy crises, global warming, and ecological problems pertaining to waste generation and disposal (Sarwar, Niazi, Jahan, Ahmad, & Hussain, 2018). In recent decades, environmental concerns and increasing consumer demand for healthy and nutritious

Synthesis, Characterization, and Optimization Studies of Starch/Chicken Gelatin Composites for Food-Packaging Applications

“…Likewise, the band located at 1544 cm −1 is attributed to amides-II rising from the stretching vibrations of the N-H groups and the stretching vibrations of the C-N group. Finally, the bands located at 3287 and 2928 cm −1 correspond to the stretching vibrations of the N-H group for an amide-I and the symmetric tensions of the aliphatic carbons CH 2 , respectively [ 32 ].…”

The Optimization of Gelatin Extraction from Chicken Feet and the Development of Gelatin Based Active Packaging for the Shelf-Life Extension of Fresh Grapes

“…Nilsuwan et al [18] reported a 99.55% TSM of fish gelatin film which decreased significantly after the incorporation of phenolic compounds. Ahmadi et al [24] described that pure gelatin exhibits hydrophilic properties due to which electrostatic interactions and hydrogen bonding occur between the amine group of gelatins and the OH group of water. Mehmood et al [10] explained that the inclusion of NPs into the gelatin matrix resulted in a network rearrangement, and new hydrogen bonds were formed between NPs and the gelatin matrix, thus decreasing TSM.…”

The safety of nanomaterials in food production and packaging

“…Moreover, they demonstrate that the introduction of CHNF offset the negative effect of ZnONPs on the colour characteristic of gelatine film, and the blended effect between CHNF and ZnONPs improved the antibacterial activity of the nanocomposite ( Amjadi et al, 2019 ). Ahmadi et al tested the antimicrobial potency of gelatine-based nanocomposite films, containing cellulose nanofibers (CNF) and oxide nanoparticles as a food packaging material against Pseudomonas fluorescens and Staphylococcus aureus inoculated on chicken fillets ( Ahmadi et al, 2020 ). According to the study, using antibacterial film significantly reduced the bacterial count on chicken fillets, particularly against S. aureus .…”