Characterization of an Olive Flounder Bone Gelatin‐Zinc Oxide Nanocomposite Film and Evaluation of Its Potential Application in Spinach Packaging

• Autores: Songee Beak, Hyeri Kim, Kyung Bin Song
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 11, 2017, págs. 2643-2649
• Idioma: inglés
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• Resumen

  • Olive flounder bone gelatin (OBG) was used for a film base material in this study. In addition, zinc oxide nanoparticles (ZnO) were incorporated into the OBG film to prepare a nanocomposite film and to impart antimicrobial activity to it. The tensile strength of the OBG film increased by 6.62 MPa, and water vapor permeability and water solubility decreased by 0.93 × 10−9g/m s Pa and 13.79%, respectively, by the addition of ZnO to the OBG film. In particular, the OBG–ZnO film exhibited antimicrobial activity against Listeria monocytogenes. To investigate the applicability of the OBG–ZnO packaging film, fresh spinach was wrapped in this film and stored for a week. The results indicated that the OBG–ZnO film showed antimicrobial activity against L. monocytogenesinoculated on spinach without affecting the quality of spinach, such as vitamin C content and color. Thus, the OBG–ZnO nanocomposite film can be applied as an efficient antimicrobial food packaging material. As a base material of edible films, gelatin was extracted from olive flounder bone, which is fish processing by‐product. Olive flounder bone gelatin (OBG) nanocomposite films were prepared with zinc oxide nanoparticles (ZnO). For an application to antimicrobial packaging, spinach was wrapped with the OBG‐ZnO nanocomposite film.