Nanocomposite film based on HPMC/chitosan/eggplant peel anthocyanin/green synthesis of ZnO NPs using eggplant cap extract for shelf-life extension of Caspian Sea white fish fillet (Rutilusfrisii kutum)
Subject Areas : Aquatic Products
Mahsa Salehi
1
,
Amir Shakerian
2
,
Zohreh Mashak
3
,
Ebrahim Rahimi
4
1 - Ph.D Food hygiene
2 - دانشگاه آزاد اسلامی واحد شهرکرد
3 - Department of food hygiene;Islamic Azad University;Karaj Branch;karaj-Iran
4 - Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
Keywords: Packaging film, Caspian Sea white fish, ZnO nanoparticles, green synthesis, eggplant cap extract.,
Abstract :
Introduction and purpose: Active packaging enhances the safety and shelf life of food products by unwanted chemical or biological changes to the contents or internal environment of the packaging. In this study, the effect of chitosan/eggplant peel anthocyanin/ZnONPs synthesized from eggplant cap extract (at three levels of 1, 3, and 5%) in a HPMC film matrix on the shelf life of Caspian Sea white fish fillets was investigated. Methods: Chemical (pH, TVB-N, and TBARs) and microbiological (psychrophilic, mesophilic bacteria, and Enterobacteriaceae count) tests, sensory attributes (flavor, odor, color, texture and overall acceptance) were used to determine the quality of fish fillets during 14 days (at days 0, 1, 7, 10, and 14) of storage at refrigerated temperature. Results: The average size of the synthesized nanoparticles was 0.527 nm. The uniform dispersion of nanoparticles on the synthesized films from eggplant cap extract was confirmed by DLS test with PDI of 0.332. Overall, the results indicated a positive effect of packaging film on the shelf life of Caspian Sea white fish fillets. The highest levels of pH, TVB-N, TBARs, and mesophilic, psychrophilic, and enterobacterial bacterial populations were observed in the control sample, while the lowest levels were observed in the nanocomposite film containing 5% eggplant cap extract-synthesized ZnO nanoparticles. Fish fillets packaged in the nanocomposite film containing 5% ZnO nanoparticles had the highest sensory scores during storage. Conclusion: Therefore, the produced nanocomposite film can be used as active packaging to increase the shelf life of Caspian Sea fish fillet.
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