Influence of chitosan or chitosan nanoparticles film with Mulberry anthocyanin extract as active edibile film on the quality of carp fillets during cold storage

Abstract

The current study aimed to prepare Bioactive films and Nano Bioactive films from chitosan and chitosan nanoparticles extracted from shrimp shells and CMC and CMC nanoparticles extracted from rice husks to which anthocyanin extracts were added from Mulberry. The results showed The lowest increase in PH values ​​was for fish fillets coated with active chitosan nanoparticles films (T4) and active CMC nanoparticles films (T8) were 6.50 and 6.53, respectively. And wrapped with functional nanopolymer films led to a delay in lipid oxidation and a decrease in the rise in TBA values. On the ninth day, the lowest values ​​were for T4 treatment, 1.95, followed by T8, 2.05 mg Malone Aldehyde/kg. As for the peroxide values, the two treatments, T4 and T8, recorded statistically significant differences, They were 4.73 and 4.94 (mEq O2 / kg), respectively. And food packaging with active nano biofilms reduced moisture transfer between food and the external environment. The control treatment T0 was 60.14%. As for the wrapped models, the highest moisture content was recorded with significant differences for treatments T4, T3, T8, and T7 ranging between 71.03- 72.16 and resulting in prolonging the storage period to 9 days compared to the control sample (3) days and the other coated samples (6) days.