Abstract
This study aimed to explore how fabrication methods can influence surface morphology, physical, and mechanical characteristics of chitosan and low-density polyethylene (CS-LDPE) films to fulfill requirements of sustainable food packaging. The efficacy of CS-LDPE film for improving shelf life of rainbow trout fish products was also investigated. The field emission scanning electron microscopy assessment revealed that employing the two-step fabrication approach in the presence of grafted maleic anhydride (PE-g-MA) as a compatibilizer modified the surface morphology of the films, implying a better miscibility of constituents. Adding chitosan adversely influenced the thermal, mechanical, and morphological characteristics of the CS-LDPE films, which were mitigated by reducing chitosan size and application of 10 % PE-g-MA compatibilizer. According to the experimental assessments, two-step fabricated films consisting of 15 % chitosan and 10 % grafted maleic anhydride (PE-g-MA) was the best sustainable composite displaying the closest properties compared with the conventionally utilized LDPE films. Exploring several biochemical indices, including pH, peroxide level, membrane integrity (TBARS), free fatty acids (FAAs), and total volatile basic nitrogen (TVB-N) manifested that packaging fish samples with CS-LDPE improved the shelf life. The most pronounced differences between two packaging types were observed in the sixth day of storage time. Moreover, total viable count, Pseudomonas spp. count, and Enterobacteriaceae count markers revealed that the employing CS-LDPE film declined in the microbial proliferation rate, thereby prolonging shelf life of fishes. This study underlined the significance of CS-LDPE films to fulfilling needs for sustainable food packaging, conferring competitive advantage, and prolonging the food shelf life.
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