EFFECT OF EDIBLE FILMS REINFORCED WITH NANOPARTICLES ON SHELF-LIFE AND QUALITY OF CHICKEN FILLETS MEAT DURING STORAGE

E. Abo-Gaball, Basmaa; H. Bahnasawy, Adel; G. Khater, Elsayed

doi:10.21608/mjae.2022.111826.1060

	EFFECT OF EDIBLE FILMS REINFORCED WITH NANOPARTICLES ON SHELF-LIFE AND QUALITY OF CHICKEN FILLETS MEAT DURING STORAGE
Misr Journal of Agricultural Engineering
Article 2, Volume 39, Issue 2, April 2022, Page 205-220 PDF (659.64 K)
Document Type: Original Article
DOI: 10.21608/mjae.2022.111826.1060
View on SCiNiTO
Authors
Basmaa E. Abo-Gaball¹; Adel H. Bahnasawy²; Elsayed G. Khater ³
¹MSc. Stud., Ag. Eng. Dept., Fac. of Ag., Benha U., Egypt.
²Prof. of Ag. Eng., Fac. of Ag., Benha U., Egypt.
³Assoc. Prof. of Ag. Eng., Fac. of Ag., Benha U., Egypt.
Abstract
The shelf life and quality of chicken fillets meat were examined when the meat was packed in edible films reinforced with nano-particle materials. The films are Hydroxypropyl methylcellulose (HPMC) reinforced with silver nanoparticles (Ag-NPs) and Titanium oxide nanoparticles (TiO2-NPs). Antimicrobial activity, weight loss and total protein and lipids were determined during storage. The results obtained the HPMC reinforced with nanoparticles produced a reduction of food-borne pathogens populations nearly 1.6:2.2 log₁₀ CFU cm^-2 during the challenge study. HMPC reinforced with TiO₂NPs reduced microbial growth of S. Typhimurium, E. coli, S. aureus and B. cereus nearly 1.7, 1.9, 1.9, and 1.7 log₁₀ CFU cm^-2, respectively^.HMPC reinforced with Ag-NPs reduced microbial growth of S. Typhimurium, E. coli, S. aureus and B. cereus nearly 1.7, 1.6, 1.9, and 2.2 CFU cm^-2, respectively. The application of the coating with edible films considerably delayed the growth of microorganisms, increasing the product shelf life (7 days) compared to the control samples (2 days). Accumulated weight loss ranged from 12±0.4 to 30±0.5% for all treatment under study. The total of protein and lipids of all treatments decreased during storage.
Keywords
Antimicrobial activity; Edible film; Nanoparticles; Chicken fillets meat; Cold storage


References
Ahmadi, R., Kalbasi-Ashtari A., Oromiehie A., Yarmand M.S. and Jahandideh F. (2012). Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk). J. Food Engineering, 109(4): 745–751. Alasnier, C., Meynier A., Viau M. and Gandemer G. (2000). Hydrolytic and oxidative changes in the lipids of chicken breast and thigh muscles during refrigerated storage. Journal of Food Science, 65(1): 9-14.‏ AOAC (2005). Official methods of analysis of the association of official analytical chemist, Inc., Washington, USA. ASTM (1983). Standard test methods for water vapor transmission of materials. E 96-80, Annual Book of ASTM Standards, Philadelphia, PA, pp. 761–770. Aydogdu, A., Yildiz E., Ayhan Z., Aydogdu Y., Sumnu G. and Sahin S. (2019). Nanostructured Poly (lactic acid)/Soy Protein/HPMC films by electrospinning for potential applications in food industry. European Polymer Journal, 112: 477-486.‏ Basumatary, K., Daimary P., Das S.K., Thapa M., Singh M., Mukherjee A. and Kumar S. (2018). Lagerstroemia speciosa fruit-mediated synthesis of silver nanoparticles and its application as filler in agar based nanocomposite films for antimicrobial food packaging. Food packaging and shelf life, 17: 99-106. CDC (2017). Center for Disease Control. Surveillance for foodborne disease outbreaks United States: Annual Report., 1-24. Retrieved from https://www.cdc.gov/food safety/pdfs/2015 food borne outbreaks_508 pdf. De Moura, M.R., Aouada F.A., Avena-Bustillos R.J., McHugh T.H., Krochta J.M. and Mattoso L.H. (2009). Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles. Journal of Food Engineering, 92(4): 448-453.‏ Duncan, T.V. (2011). Applications of nanotechnology in food packaging and food safety: barrier materials, antimicrobials and sensors. J Colloid Interface Sci., 36: 1 – 24. Ejaz, M., Arfat Y.A., Mulla M. and Ahmed J. (2018). Zinc oxide nanorods/clove essential oil incorporated type B gelatin composite films and its applicability for shrimp packaging. J. Food Packaging and Shelf Life, 15: 113- 121. El-Wakil, N.A., Hassan E.A., Abou-Zeid R.E. and Dufresne A. (2015). Development of wheat gluten/nanocellulose/titanium dioxide nanocomposites for active food packaging. Carbohydr. Polym. 124: 337–346. Garavito, J., Moncayo-Martínez D. and Castellanos, D.A. (2020). Evaluation of antimicrobial coatings on preservation and shelf life of fresh chicken breast fillets under cold storage. Foods, 9(9): 1203.‏ Guimarães Jr., M., Botaro V.R., Novack K.M., Teixeira F.G. and Tonoli G.H.D. (2015). Starch/PVA-based nanocomposites reinforced with bamboo nanofibrils. Ind. Crops Prod., 70: 72–83. Hussain, M.A., Elkhishin M. and Sheng Y. (2015). Food product innovation and food safety: two vital elements of the global food security. J. Advances in Food Technology and Nutritional Sciences, 1: 47-50. Khezerlou, A., Alizadeh-Sanib M., Azizi-Lalabadib M. and Ehsani A. (2018). Nanoparticles and their antimicrobial properties against pathogens including bacteria, fungi, parasites and viruses. J. Microbial Pathogenesis, 123(2): 505–526. Kimiaee-Sadr, M., Mirhosseini M. and Rahimi G. (2016). Effects of combination of magnesium and zinc oxide nanoparticles and heat on Escherichia coli and Staphylococcus aureus bacteria in milk. J. Nonomed, 3(1): 49–56. Li, Y., Chen H., Dong Y., Li K., Li L., Li J. (2016). Carbon nanoparticles/soy protein isolate bio-films with excellent mechanical and water barrier properties. Ind. Crops Prod. 82, 133–140. Li, Y., Jiang Y., Liu F., Ren F., Zhao G., Leng X. (2011). Fabrication and characterization of TiO2/whey protein isolate nanocomposite film. Food Hydrocoll. 25: 1098–1104. Licodiedoff, S., Koslowski L.A.D., Scartazzini L., Monteiro A.R., Ninow J.L. and Borges C.D. (2016). Conservation of physalis by edible coating of gelatin and calcium chloride. International Food Research Journal, 23(4): 1629.‏ Martinez-Gutierrez, F., Olive P.L., Banuelos A., Orrantia E., Nino N., Sanchez E.M. and Av-Gay Y. (2010). Synthesis, characterization, and evaluation of antimicrobial and cytotoxic effect of silver and titanium nanoparticles. Nanomedicine: Nanotechnology, Biology and Medicine, 6(5): 681-688.‏ Moghimi, R., Aliahmadi A. and Rafati H. (2017). Antibacterial hydroxypropyl methyl cellulose edible films containing nanoemulsions of Thymus daenensis essential oil for food packaging. Carbohydrate polymers, 175: 241-248.‏ Nanda, A. and Saravanan M. (2009). Biosynthesis of silver nanoparticles from Staphylococcus aureus and its antimicrobial activity against MRSA and MRSE. Nanomedicine: Nanotechnology, Biology and Medicine, 5(4): 452-456.‏ Neethirajan, S. and Jayas D.S. (2011). Nanotechnology for the food and bioprocessing industries. Food Bioprocess Technol., 4: 39–47. Nguyen, V.T., Gidley M.J., Dykes G.A. )2008(. Potential of a nisin-containing bacterial cellulose ﬁlm to inhibit Listeria monocytogenes on processed meat. Food Microbiol, 25: 471–8. Nguyen, T.H.D., Vardhanabhuti B., Lin M. and Mustapha A. (2017). Antibacterial properties of selenium nanoparticles and their toxicity to CaCo-2 cells. J. Food Control, 77: 17- 24. Noori, S., Zeynali F. and Almasi H. (2018). Antimicrobial and antioxidant efficiency of nano-emulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. J. Food Control, 84: 312–320. Nur Hazirah, M., Isa M.I.N. and Sarbon N.M. (2016). Effect of xanthan gum on the physical and mechanical properties of gelatin-carboxymethyl cellulose film blends. Food Packaging and Shelf Life, 9: 55-63.‏ Osorio, F.A., Molina P., Matiacevich S., Enrione J. and Skurtys O. (2011). Characteristics of hydroxy propyl methyl cellulose (HPMC) based edible film developed for blueberry coatings. J. Procedia Food Science, 1: 287-293. Ozcalik, O. and Tihminlioglu F. (2013). Barrier properties of corn zein nanocomposite coated polypropylene films for food packaging applications. J Food Eng 114:505–13. Quintavalla, S. and Vicini L. (2002). Antimicrobial food packaging in meat industry. Meat science, 62(3): 373-380.‏ Rhim, J.W., Hong S.I., Park H.M., Ng P.K. (2006). Preparation and characterization of chitosan-based nanocomposite films with antimicrobial activity. J. Agric. Food Chem., 54: 5814–5822. Salari, M., Khiabani M.S., Mokarram R.R., Ghanbarzadeh B. and Kafil H.S. (2018). Development and evaluation of chitosan based active nanocomposite films containing bacterial cellulose nanocrystals and silver nanoparticles. Food Hydrocolloids, 84: 414 - 423.‏ Shankar, S. and Rhim J.W. (2017). Preparation and characterization of agar/lignin/silver nanoparticles composite films with ultraviolet light barrier and antibacterial properties. Food Hydrocolloids, 71: 76-84.‏ Shankar, S. and Rhim J.W. (2017). Preparation and characterization of agar/lignin/silver nanoparticles composite films with ultraviolet light barrier and antibacterial properties. Food Hydrocolloids, 71: 76–84. Sievens-Figueroa, L., Bhakay A., Jerez-Rozo J.I. Pandya N., Romañach R.J., Michniak-Kohn B. and Davé R.N. (2012). Preparation and characterization of hydroxy propyl methyl cellulose films containing stable BCS Class II drug nanoparticles for pharmaceutical applications. J. International Journal of Pharmaceutics, 423(2): 496–508. Soyer, A., Özalp B., Dalmış Ü. and Bilgin V. (2010). Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food chemistry, 120(4): 1025-1030.‏ Takma, D. K. and Korel F. (2019). Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat. Food Packaging and Shelf Life, 19: 210-217.‏ Trinetta, V.; Floros J.D. and Cutter C.N. (2010). Sakacin Acontaining pullulan film: an active packaging system to control epidemic clones of Listeria monocytogenes in ready-to-eat foods. J. Food Safety, 30(3): 66–81. World Bank (2018). Global data and statistics, research and publications, and topics in povertyand development. https://www.world bank. Org/en/news/press release 23/10/2018 food-borne-illnessess-cost-us-110 billion per year in low- and middle-income countries. 1-5. Wrona, M., Cran M.J., Nerín C. and Bigger S.W. (2017). Development and characterisation of HPMC films containing PLA nanoparticles loaded with green tea extract for food packaging applications. Carbohydrate polymers, 156: 108-117.‏ Zhou, J., Wang S. and Gunasekaran S. (2009). Preparation and characterization of whey protein film incorporated with TiO2 nanoparticles. J. Food Sci. 74. Zolfi, M., Khodaiyan, F., Mousavi, M., Hashemi, M., 2014a. Development and characterization of the kefiran-whey protein isolate-TiO 2 nanocomposite films. Int. J. Biol. Macromol. 65: 340–345.
Statistics Article View: 433 PDF Download: 253