Preparation Smart pH Biodegradable Film based on Potato starch/Coleus scutellarioides Anthocyanin Extract /Nano-Zinc Oxide for Monitoring Chicken Fillets
Nima Abdoli Kamali
1
(
Food Health and safety ,Faculty of Health, Qazvin University of Medical Science
)
Shahriyar Sheykhi
2
(
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz P.O. Box 51666-16471, Iran
)
Mohammad Mehdi Marvizadeh
3
(
Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran
)
Tahereh Sadeghi
4
(
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
)
Naeimeh Sheykholeslami
5
(
Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran
)
Neda Fallah
6
(
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
)
Kimia Ghaemmaghami
7
(
Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
)
الکلمات المفتاحية: Barrier properties, Bionanocomposite film, Freshness indicator, Mechanical characteristics, Smart packaging,
ملخص المقالة :
The purpose of the presentation investigation was to fabricate an intelligent edible film based on potato starch/Coleus scutellarioides anthocyanin extract (CSAE)/nano-ZnO. Then the edible film was investigated to monitor the chicken fillets. The active film was made by casting the potato starch/(CSAE)/nano-ZnO with glycerol/sorbitol (40 w/w%) on casting plates. CSAE was added into edible films (7, 15 and, 30 ml), and the films based on potato starch/(CSAE)/nano-ZnO characteristics, such as mechanical, color, and barrier behaviors were investigated. The active films with different concentrations of 7, 15 and, 30 ml of CSAE represented significantly (p<0.05) lower water vapor permeability (WVP) than the pure biofilm with respective values of 2.66, 2.4 and 1.43×10ٰٖ¹¹(gmsˉ¹Paˉ¹). The tensile strength of the intelligent films significantly decreased (p<0.05) from 192.51 to 151.33 MPa by the adding 30 ml of CSAE into the film. Based on the results, the L* index was significantly higher (p<0.05) in the film containing 30 ml of CSAE. The lowest a* factor was obtained in the film without extract. At the end of the preservation time, the TVB-N value of chicken fillets reached 38.25 mg N/100, and the mentioned index significantly increased (p<0.05), the color characteristics of the intelligent edible films also changed. The color of the active films based on potato starch/nano-ZnO/CSAE was purple, but the a* index significantly decreased. Therefore, the biodegradable film based on potato starch/nano-ZnO/CSAE can be utilized as a biocompatible indicator of chicken fillets.
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