Biocompatible Nanocomposite Film of Potato Starch/𝘊𝘰𝘭𝘦𝘶𝘴 𝘴𝘤𝘶𝘵𝘦𝘭𝘭𝘢𝘳𝘪𝘰𝘪𝘥𝘦𝘴 Anthocyanin Extract with Incorporated Nanorod-Zinc Oxide to Increase Sensory and Chemical Quality of Peanut

Naiymeh sheykholeslami ¹ ( )
Reihaneh Jahangiri ² ( )
Mahdieh Tabatabayi ³ ( )
Narmin Nabeghvatan ⁴ ( )
Olivia Zhara ⁵ ( )

Submited date : 2025-01-27 Accepted date : 2025-04-15

Keywords: Antifungal, Biodegradable, Chemical reaction, Oxidation, Quality, Storage,

Abstract :

In this work, the effect of potato/Coleus scutellarioides anthocyanin extract (CSAE) and potato/CSAE/1, 3, and 5% (w/w) ZnO nanorod (ZnO-N) packaging on chemical and microbiological and sensory properties of peanut kernels stored at 40 °C for 60 days were studied. Changes in chemical characteristics such as moisture content, peroxide value (PV), free fatty acidity (FFA), and sensory properties such as flavor and color indices and microbiological quality were tracked in the peanuts during storage in biodegradable packaging. Active packaging containing 5% ZnO-N inhibited primary products of lipid oxidation and it was showed by lower FFA and PV values with 0.33 g oleic acid/100 g oil and 0.66 meq O₂ kg⁻¹ oil at the last preservation. On the 60 day, mold and yeast content was evaluated as 2.35 log CFU g^-1 in peanuts packed with 5 ZnO-N whereas the mold and yeast content of kernels was measured as 3.47 log CFU g^-1 packaged with potato/CSAE. The neat sample indicated the lowest moisture content of kernels (5.4%) than the 5% ZnO-N (6.9%). The flavor and color values of kernels packaged with potato/CSAE reached 2.7 and 2.5 respectively, and the highest values were observed in peanuts packaged containing %5 nanoadditives. Our findings indicate that bionanocomposite film could be utilized to extend shelf life, increase sensory and microbiological properties, and inhibit oxidation reactions of kernel peanuts during storage.

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