Innovative use of chitosan/ZnO NPs bio-nanocomposites for sustainable antimicrobial food packaging of poultry meat

Sasidharan, S., Tey, L.-H., Djearamane, S., Ab Rashid, N. K. M., PA, R., Rajendran, V., Syed, A., Wong, L. S., Karani Santhanakrishnan, V. ORCID: https://orcid.org/0000-0002-8485-8930, Asirvadam, V. S. and Dhanapal, A. C. T. A. (2024) Innovative use of chitosan/ZnO NPs bio-nanocomposites for sustainable antimicrobial food packaging of poultry meat. Food Packaging and Shelf Life, 43. 101298. ISSN 2214-2894 doi: 10.1016/j.fpsl.2024.101298

Abstract/Summary

A novel nanocomposite was developed by integrating zinc oxide nanoparticles (ZnO NPs) into chitosan (CS) matrix and investigated for its impact on the quality and shelf life of refrigerated poultry meat over 11 days. Physicochemical properties including weight, pH, titratable acidity, color, thiobarbituric acid reactive substances assay, microbiological growth studies encompassed total psychotropic and mesophilic aerobic microorganisms, Enterobacteriaceae analyses, and zinc migration levels were conducted to determine the optimal nanocomposite concentration. Results revealed that bio-nanocomposite exhibited superior characteristics compared to chemogenic nanocomposite, chitosan, polyvinyl alcohol, and unwrapped meats. Bio-nanocomposite with reduced unsaturated lipid content extends poultry shelf life to 7 days in packaging, outperforming chemogenic-nanocomposites (5 days) and chitosan (4 days). This study proves that CS/ZnO NP nanocomposite is a promising active packaging material for meat, extending their shelf life without deteriorating its physicochemical characteristics and supporting sustainability, though further research on its toxicological properties is warranted.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/116807
Item Type	Article
Refereed	Yes
Divisions	Interdisciplinary Research Centres (IDRCs) > Institute for Food, Nutrition and Health (IFNH) Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
Publisher	Elsevier
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