Development of a chitosan based packaging film incorporated with zinc oxide nanoparticles and green tea extract : its effect on shelf life of meat and meat product (chicken)
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Date
2022-09
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College of Veterinary Science, Assam Agricultural University, Khanapara Campus
Abstract
The present work was aimed at developing an active biopolymeric packaging
film based on chitosan with antioxidant and antimicrobial activity and to assess its effect
on shelf life of meat and meat product. Zinc oxide nanoparticle (ZnO NP) at a
concentration of 2%w/w of chitosan and green tea extract (GTE) at 0.2% w/w of
chitosan film was used after determining the antimicrobial activity of ZnO nanoparticles
using agar well diffusion assay and antioxidant activity of GTE using DPPH inhibition
assay. Four different combinations of films were prepared- F1 (Chitosan alone), F2
(Chitosan+ZnONPs), F3 (Chitosan+GTE) and F4 (Chitosan+ZnONPs+GTE) and
compared with commonly used LDPE (control) packaging film for their
physicochemical, mechanical, antioxidant and antimicrobial activities. The SEM of the
films at resolution of 5000x revealed uniformity of the film in all four different types of
combinations confirming the proper dissolution of the added zinc oxide nanoparticles
and green tea extract in the film. All the four combinations of films were transparent and
of desired thickness. The films F2 and F4 were found to have tensile strength but low
elongation at break % as compared to LDPE. The films F2 and F4 showed potent
antimicrobial property as compared to other films while F3 and F4 showed potent
antioxidant activity. The film F4 possesses both strong antioxidant and antimicrobial
activity with good tensile strength and was found to be the best among all the four film
combinations. The developed films were then used for wrapping of fresh meat and meat
loaf (chicken) and to assess their effect on shelf life at both ambient and refrigeration
temperature. Samples without film were used as negative control. The fresh meat
wrapped with F4 could maintaining the quality attributes in terms of physicochemical
properties like TBARS, pH, colour and microbiological qualities like standard plate
count and coliform count below the threshold level up to 12 hours at ambient
temperature and up to 9 days of storage at refrigeration temperature. The meat loaf
wrapped with F4 could be kept up to 15 hours of storage at ambient temperature and up
to 15 days of storage at refrigeration temperature maintaining the quality attributes in
terms of pH, TBARS, SPC, colour and textural properties. Sensory panel evaluation also
suggested that the meat loaf wrapped with F4 remained acceptable up to 15 days at
refrigeration temperature with good sensory scores. A significant difference (p<.01) in
crude protein and ether extract contents were observed in the fresh meat and meat loaf
without film and those wrapped with F1, F2 and F3. However, minimum decline was
observed in samples wrapped with F4. Migration studies on zinc oxide nanoparticles
revealed no significant migration of zinc oxide nanoparticles from the film to the food
matrix.