Fabrication Smart pH Bionanocomposite Film Based on Biocompatible Polymer and Roslle Calyx Extract/Nano-Zinc Oxide for Monitoring Rainbow Trout Fillets
Naeimeh sheykholeslami
1
(Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran )
Saghar Sadat Zavareh Tabatabaee
2
(Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran)
Shahriyar Sheykhi
3
(Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz P.O. Box 51666-16471, Iran)
Anna Etemadi Razlighi
4
(Departmant of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran)
Neda Fallah
5
(Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad, Isfahan, Iran.
Department of Food Science and Technology, Qom Branch, Islamic Azad University, Qom, Iran)
Maria Elizabeth
6
(Research Group for Nano-Bio Science, Division of Food Technology, National Food Institute, Technical University of Denmark, Lyngby, Denmark )
الکلمات المفتاحية: Antioxidant characteristics, Bionanocomposite film, Color properties, Intelligent Packaging, Nanoparticle,
ملخص المقالة :
This work aimed to make a smart biofilm based on tapioca starch/bovine gelatin and roselle calyx extract (RCE)/nanofiller-ZnO. Then the utilization of the biofilm was studied to monitor the rainbow trout fillets. The biofilms were fabricated by casting the starch/gelatin solution with sorbitol /glycerol (3.2g) on casting plates and were dried at 25C. RCE was added into biofilms (0.5 g for TP/RCE/ZnO-N and 2g for TP/RCE), and the biofilm characteristics, such as thickness, color, and antioxidant properties were investigated. The films containing nanofiller-ZnO/RCE and RCE showed significantly (p0.05) more antioxidant activity than the neat film which respective values of 18.31 11.42 and 3.1. The thickness of the smart films significantly increased (p0.05) from 0.08 to 0.13 by the addition of RCE/nanofiller ZnO into the solution. According to the results, a value was significantly higher (p0.05) in smart film with nanofiller-ZnO/RCE and RCE. The lowest L* value was obtained in film with nanofiller-ZnO/RCE. At the end of the conservation, the TVB-N value reached 35.7 mg N/100 and with the TVB-N significantly increase (p0.05), the color properties of the smart films also changed. The color of the biofilm was purple, but the a value significantly decreased. Therefore, the film based tapioca starch/bovine gelatin/nanofiller ZnO/RCE can be applied as a natural indicator of rainbow trout fillets.
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