NDLI: Physico-Mechanical Characterization and Antimicrobial Properties of Fish Protein Isolate/Fish Skin Gelatin-Zinc Oxide (ZnO) Nanocomposite Films

Content Provider	Springer Nature Link
Author	Arfat, Yasir Ali Benjakul, Soottawat Prodpran, Thummaon Sumpavapol, Punnanee Songtipya, Ponusa
Copyright Year	2015
Abstract	Antimicrobial nanocomposite films based on fish protein isolate (FPI)/fish skin gelatin (FSG) (1/1 w/w) prepared at pH 3 and 11 containing zinc oxide nanoparticles (ZnONP) at different levels (0–4 % w/w of protein) were characterised. At both pH 3 and pH 11, tensile strength (TS) increased, whilst elongation at break (EAB) and water vapour permeability (WVP) decreased as ZnONP content increased (p < 0.05). FPI/FSG-ZnO nanocomposite films had lower transparency, b-values (yellowness), and ∆E-values (total colour difference) than the control FPI/FSG film (p < 0.05). Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopic analysis revealed that there was interaction between ZnONP and protein in the film matrix. Based on thermogravimetric analysis, ZnONP could improve the thermal stability of the nanocomposite films. X-ray diffraction (XRD) analysis confirmed the crystalline structure of the ZnONP in the nanocomposite films. FPI/FSG-ZnO nanocomposite films, especially those prepared at pH 3, exhibited strong antibacterial activity and thus could be used as an active food packaging material.
Starting Page	101
Ending Page	112
Page Count	12
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	9
Issue Number	1
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2015-09-30
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Biopolymer film Fish protein isolate Fish skin gelatin ZnO nanoparticles Nanocomposite material Antimicrobial packaging Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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