Fabrication Smart pH Bionanocomposite Film Based on Biocompatible Polymer and Roslle Calyx Extract/Nano-Zinc Oxide for Monitoring Rainbow Trout Fillets
محورهای موضوعی :
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
)
کلید واژه: Antioxidant characteristics, Bionanocomposite film, Color properties, Intelligent Packaging, Nanoparticle,
چکیده مقاله :
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 25°C. 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 (p<0.05) 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 (p<0.05) 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 (p<0.05) 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 (p<0.05), 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.
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 25°C. 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 (p<0.05) 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 (p<0.05) 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 (p<0.05) 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 (p<0.05), 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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