Development and Characterization of Semi-Refined Iota Carrageenan/SiO2-ZnO Bionanocomposite Film with the Addition of Cassava Starch for Application on Minced Chicken Meat Packaging

Abstract

In the current study, film based on semi-refined ι-carrageenan/cassava starch (SRiC/CS) incorporated with SiO2-ZnO nanoparticles was fabricated and characterized to deal with serious environmental problems resulting from plastic packaging materials. This study aimed to evaluate film properties with the variation of SRiC/CS proportions of bionanocomposite films for application to minced chicken meat packaging. Increasing CS portion contributed to increased transparency, reduced surface roughness, and decreased mechanical properties of films. The variable significantly (p < 0.05) increased the water vapor permeability (WVP) and reduced the water solubility of films. The incorporation of the nanoparticles significantly (p < 0.05) increased UV screening, decreased WVP, and enhanced the antimicrobial activity of films. Furthermore, the substitution of 0.5 wt% (weight percentage) CS provided the best film characteristics. Based on the color and the total volatile base nitrogen (TVBN) results, SRiC film incorporated with the nanoparticles preserved minced chicken quality up to six days. Thus, the developed films are desirable for biodegradable food packaging.

Synthesis, Characterization, and Performance of Semi-Refined Kappa Carrageenan-Based Film Incorporating Cassava Starch

“…However, the inhibition zone of the SRκC−NP film at various CS concentrations exhibited antimicrobial activity against both bacteria E. coli and S. aureus . This is in agreement with previous studies that found that antimicrobial activity is increased by incorporating ZnO NPs as a filler into the film matrix [ 5 , 30 , 49 ]. In addition, a previous study showed that the antimicrobial activity of starch-based film with an antimicrobial agent contributed to extending the shelf life of meat packaging.…”

“…It was found that the incorporation of ZnO−SiO 2 NPs and CS in the matrix reduces the density of the SRκC film packaging. A similar trend was reported by Praseptiangga et al [ 49 ]. However, the obtained CS:SRκC 1:3 film packaging was the most transparent among the primary goals of this study by incorporation of CS.…”

“…The acceptability limit of the TPC value for the minced chicken sample is 6.0 log CFU/g [ 45 , 46 , 49 ]. As shown in Table 5 , all film packaging types exhibit a TPC value in the range of 5.5 log CFU/g–7.3 log CFU/g after 12 days of investigation time, except for the unpacked minced chicken sample.…”

Propriedades e funcionalidades oferecidas a alimentos por filmes e revestimentos comestíveis: Uma revisão

“…A aplicação de filmes e revestimentos comestíveis apresentam atividades benéficas a cárneos, uma vez que apresentaram alternativas à conservação e manutenção dos nutrientes (Xavier et al, 2021). Carnes e peixes são alimentos perecíveis suscetíveis a rápida deterioração, assim filmes e revestimentos ativos com adição de óleos essenciais, e nanocomponentes reforçam o armazenamento prolongando a vida útil (Umaraw et al, 2020;Praseptiangga, et al, 2021). Essa abordagem atinge a perda de umidade e restringe a proliferação de microrganismos, bem como retarda a oxidação de nutrientes (Vital et al, 2018).…”

“…Além disso, os aditivos podem restringir a oxidação lipídica evitando luz, oxigênio, principal processo de degradação desses alimentos (Ferreira et al, 2022;Cazón, et al, 2018). Esforços para aperfeiçoar as propriedades fisiológicas e funcionais de filmes e revestimentos comestíveis, são necessários para o setor comercial de carnes e produtos cárneos (Praseptiangga, et al, 2021).…”