Bi-Layer packaging approach with Rosemary encapsulated on Nanochitosan for increasing Shelf Life of Sturgeon Fillets

Subject Areas : food microbiology

leila khoshboui lahijani ¹ , Hamed Ahari ² , Seyed Amir Ali Anvar ³ , Anousheh Sharifan ⁴

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Received: 2025-01-05 Accepted : 2025-02-28 Published : 2024-12-28

Keywords: Bilayer, Nanochitosan, Rosemary, Shelf life, Sturgeon fish,

Abstract :

Recently, the integration of nanoparticles with natural polymers has emerged as a promising approach for enhancing the mechanical and antimicrobial properties of active and smart packaging. In this study, a bilayer film was developed that harnesses the unique cationic properties of chitosan in addition to the antioxidant and antimicrobial effects of rosemary. This film was utilized for packaging sturgeon fish fillets and for storage under refrigerated conditions. The bilayer film was formulated with an optimal composition of 20% chitosan nanoparticles encapsulating rosemary extract (RChNPs). The microbial, chemical, and sensory qualities of the packaged fish were evaluated on the first, third, seventh, and fourteenth days. Over time, the results from the microbial and chemical analyses indicated a significant reduction in microbial growth, total volatile nitrogen, and aldehyde compounds. Additionally, sensory evaluations revealed that the rate of quality decline was markedly slower than that of the control samples. Consequently, the developed bilayer film significantly extended the shelf life of fish at refrigeration temperatures. Considering the critical importance of food safety and the need to prevent spoilage and food waste, antimicrobial-based packaging represents a valuable advancement in enhancing the shelf life of fresh protein sources, including fish.

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