Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application

Abstract

Summary Microemulsion nanofilms based on fish skin gelatine (FSG) and 3% (w/w, gelatine) ZnO nanoparticles (ZnONP) incorporated with ginger essential oil (GEO) at different concentration (10%, 20%, 40%, 80%, w/w, gelatine) were developed and characterised. Film thickness and elongation increased, while film tensile strength and gel strength decreased as GEO level increased (P < 0.05). The water vapour permeability was reduced (P < 0.05) by GEO. Microstructural study revealed a dispersion system with GEO lipid droplet embedded into FSG matrix and some aggregation. The developed films showed strong antibacterial activity against food spoilage bacterial of psychrotrophs, mesophiles and lactobacillus spp. (LAB) in situ, and food pathogenic bacteria of Escherichia coli and Listeria monocytogenes in vitro. Together with the antioxidant activity towards lipid oxidation, the release of total volatile bases nitrogen (TVB‐N) was subsequently reduced during fresh meat storage. In conclusion, the incorporation of GEO provided the potential to make FSG‐ZnONP films more available for meat storage.

Development of cellulose nanofibers coating incorporated with ginger essential oil and citric acid to extend the shelf life of ready‐to‐cook barbecue chicken

“…The impact of the combination treatments on these bacteria was both significant and strong. In consistence with our results, Zhang et al () proved the impact of edible coating containing GEO on LAB count decline, as well.…”

Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan/Montmorillonite Incorporated with Ginger Essential Oil

“…Essential oils and oleoresins extracted from the species Z. officinale are rich in diverse chemical compounds, such as zingiberene, α-curcumene, monoterpenes camphene, geranial, linalool, 1,8-cineole, which confer bioactivity as antioxidants and anti-inflammatory or antimicrobial extract [24]. Currently, ginger essential oil (GEO) is being used in studies aiming the development of novel active packaging materials to be used in the food industry: chitosan-carboxymethyl cellulose films incorporated with GEO and cinnamon EO [25]; nanofilms based on Tilapia fish skin gelatin and ZnO nanoparticles incorporated with GEO for meat packaging application [26]; nanoemulsion-based edible sodium caseinate coatings applied in fresh meat [27], edible coatings based on hydroxypropyl methylcellulose, beeswax, nanoclay and ginger oil applied in fresh mango cuts [28].…”

Casein and Ag nanoparticles: Synthesis, characterization, and their application in biopolymer‐based bilayer film

“…Cho et al () also reported that corn zein/soya protein isolate bilayer film is effective to reduce the lipid oxidation of olive oil during storage at dry and intermediate RH. Zinc oxide nanoparticles with excellent dispersion in polymer matrix improved the resistance against the transfer of water and gases across the biodegradable film (Rouhi, Mahmud, Naderi, Ooi, & Mahmood, ; Zhang et al, ). Findings of Vejdan, Ojagh, and Abdallohi () also support the present investigation that the addition of TiO 2 nanoparticles in gelatin/agar bilayer films prevented the transmission of UV light through the film and so reduced the rate of photo oxidation of the fish oil during storage.…”