Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets

Abstract

This research was conducted to assess the structure, mechanical, barrier and optical properties of three edible composite films based on chitosan nanoparticles. Films containing cinnamon-perilla essential oil (C-PEO) Pickering nanoemulsion had denser structure and better mechanical properties. In addition, films with anthocyanidins exhibited enhanced antioxidant activity. The results showed that both Pickering nanoemulsion and anthocyanidins could improve some properties of edible composite film based on chitosan nanoparticles. Finally, preservation experiments were carried out. Analysis of storage quality indices (sensory evaluation, microbiological analyses, pH, total volatile basic nitrogen, thiobarbituric acid values, color and texture) revealed the shelf life of fillets wrapped in three kinds of composite film was extended to 6–8 days. The preservation effect of plant essential oil compound anthocyanidin edible film for fillet was the best and anthocyanidins compound chitosan nanoparticles edible film was the best in appearance of protection. • Three novel chitosan nanoparticles films were prepared and characterized. • Physical properties of the film improved with adding Pickering nano-emulsion. • The effect of three kinds of edible film on the preservation of fresh fillets. • Composite film delayed lipid oxidation and proteolysis in fresh fillets.