Value-added seafood products processing through novel enzyme

Singh, M. Vijay Pradhap; Sanjuvikasini, V.; Sd, Shruthi; Rajamehala, M.; Chozhavendhan, S.

doi:10.1016/b978-0-323-89929-1.00013-5

Cited by 2 publications

(1 citation statement)

References 15 publications

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“…Still, improvements in these properties are needed to protect highly perishable foods. Recent research has shown that adding nanoparticles with intrinsic antioxidant and antimicrobial activity derived from biomass can improve the mechanical and barrier properties of packaging films 9,19–21 …”

Section: Introductionmentioning

confidence: 99%

Unleashing the potential of bio‐nanoparticles from invasive cattail as reinforcement in packaging film to extend the shelf life of poultry meat

Jacob Rani,

Venkatachalam

2023

Packag Technol Sci

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Growing awareness of fossil depletion, plastic pollution, and food spoilage has led to the exploration of bioresources as alternatives for producing packaging films for highly perishable food. In this study, we utilized a novel integrated process using natural‐based solvents to isolate cellulose, hemicellulose, and lignin from cattail leaves, an abundant invasive plant. The process yielded cellulose, hemicellulose, and lignin with recovery yields of 96.2 ± 1.2%, 92.5 ± 1.6%, and 94.3 ± 0.7% and purities of 96.3 ± 0.6%, 97.7 ± 0.9%, and 98.9 ± 0.5%, respectively. Spherical nanoparticles (60–90 nm) were synthesized through ultrasonication and their structural purity were confirmed by FTIR, XRD, and XPS analyses. These nanoparticles were incorporated as reinforcement into chitosan (C) films. Cellulose nanoparticles (CNP) and lignin nanoparticles (LNP) significantly enhanced film tensile strength (up to 27% at 1.5% loading), while hemicellulose nanoparticles (HNP) increased film elongation (up to 42%). The complex structures of HNP and LNP promoted higher free radical formation, resulting in enhanced antioxidant activity of up to 80% and 82%, respectively. LNP‐reinforced films exhibited superior antimicrobial properties due to their polyphenolic structure. Preservation tests were conducted by packaging poultry meat in the films and refrigerating it for 30 days. Poultry meat packed in LNP‐reinforced film maintained its quality within permissible limits throughout the entire 30 day period, while LDPE, plain chitosan, C‐CNP, and C‐HNP films reached consumable limits on the 5th, 10th, 15th, and 25th days, respectively. This study highlights the production of sustainable nanoparticles from invasive crops and their application in the development of active packaging films for fresh poultry meat.

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Section: Introductionmentioning

confidence: 99%