پوشش نانوكامپوزيتي فعال و هوشمند براي بسته بندي گوشت ماهي

Active and intelligent Nano Composite Coating for fish meat packaging

The main purpose of food packaging is to prevent it from being destroyed by physical, chemical and microbial contamination, so that the quality of the food is preserved during the maintenance period as much as possible. A new strategy that has recently been considered for this aim is to use smart- active food packaging. In this way, different materials and a variety of nano-structure particles are utilized. Smart- active food packaging not only prevents outer influences such as oxygen and bacterias but also preserves food from spoiling with different mechanisms. In this study, EVA, extracted anthocyanin from Red Cabbage, ZnO and Rosemary essential oil and modified montmorillonite were used as polymer matrix, Time-Temperature Indicator, antimicrobial, antioxidant and barrier in the fabricated smart- active food packaging films. Different dosages of nanoparticles were added in to the films. The nanoparticles and prepared films were characterized by XRD, FESEM analysis. The performance properties of films were investigated in the packaging of fish meat by some tests like antioxidant capacity test by DPPH, in vitro test.

The main purpose of food packaging is to prevent it from being destroyed by physical, chemical and microbial contamination, so that the quality of the food is preserved during the maintenance period as much as possible. A new strategy that has recently been considered for this aim is to use smart- active food packaging. In this way, different materials and a variety of nano-structure particles are utilized. Smart- active food packaging not only prevents outer influences such as oxygen and bacterias but also preserves food from spoiling with different mechanisms. In this study, EVA, extracted anthocyanin from Red Cabbage, ZnO and Rosemary essential oil and modified montmorillonite were used as polymer matrix, Time-Temperature Indicator, antimicrobial, antioxidant and barrier in the fabricated smart- active food packaging films. Different dosages of nanoparticles were added in to the films. The nanoparticles and prepared films were characterized by XRD, FESEM analysis. The performance properties of films were investigated in the packaging of fish meat by some tests like antioxidant capacity test by DPPH, in vitro test.