Using Chitosan and Corn Starch Films to Preserve Fish
Author Information
Author(s): Hamed Ahari, Fatemeh Kalateh-Seifari, Shima Yousefi
Primary Institution: Islamic Azad University, Tehran, Iran
Hypothesis
Incorporating starch nanocrystals and nettle essential oil nanoemulsions into chitosan/corn starch films will enhance their antimicrobial properties and extend the shelf life of fish fillets.
Conclusion
The study found that the chitosan/corn starch films with added starch nanocrystals and nettle essential oil significantly improved the preservation of fish fillets during refrigeration.
Supporting Evidence
- The incorporation of starch nanocrystals and nettle essential oil into the films significantly reduced microbial growth in fish fillets.
- Fish fillets wrapped in the nanocomposite film showed lower pH increases and better moisture retention compared to uncovered fillets.
- The films demonstrated strong antibacterial activity against various bacteria.
- Qualitative analysis indicated that the films helped maintain the sensory properties of the fish fillets during storage.
Takeaway
This study shows that special films made from chitosan and corn starch can help keep fish fresh for longer by stopping bacteria from growing.
Methodology
The study involved preparing biopolymer films from chitosan and corn starch, incorporating starch nanocrystals and nettle essential oil, and testing their effects on fish fillet preservation during refrigeration.
Limitations
The study did not explore the long-term effects of the films beyond the 10-day storage period.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website