Cellulose nanoparticles synthesised from potato peel for the development of active packaging film for enhancement of shelf life of raw prawns (Penaeus monodon) during frozen storage,International Journal of Food Science & Technology

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Cellulose nanoparticles synthesised from potato peel for the development of active packaging film for enhancement of shelf life of raw prawns (Penaeus monodon) during frozen storage
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-02-03 , DOI: 10.1111/ijfs.14551
Ramesh Shruthy ₁ , Stephen Jancy ₁ , Radhakrishnan Preetha ₁

Affiliation

In this study, the cellulose nanoparticles (CNP) isolated from potato peel were used for reinforcement of polyvinyl alcohol (PVA)-based active packaging film. The above film was used to pack the raw prawns (Penaeus monodon) at −20 °C, and the colour change, protein content, TVB-N, TMA and microbial analysis were done at regular interval for prawns stored in CNP-PVA active packaging film. A significant difference was observed in the quality of prawns stored in potato CNP-PVA film compared with prawns packed and stored in polyethylene film. The newly designed active packaging with CNP and fennel seed oil enhanced the shelf life of prawns up to two months for both HOSO (head on shell on) prawn and PD (peeled and deveined) prawn. Hence, the study recommends the potato peel CNP-PVA film with fennel seed oil as better choice to extend the shelf life of the prawns during storage compared with polyethylene packaging.

中文翻译：

从马铃薯皮合成的纤维素纳米粒子用于开发活性包装膜，以提高冷冻储存期间生虾（斑节对虾）的保质期

在这项研究中，从马铃薯皮中分离出的纤维素纳米粒子 (CNP) 用于增强基于聚乙烯醇 (PVA) 的活性包装膜。上述薄膜用于包装生虾（斑节对虾）)在-20°C，对储存在CNP-PVA活性包装膜中的虾定期进行颜色变化、蛋白质含量、TVB-N、TMA和微生物分析。与聚乙烯薄膜包装和储存的虾相比，马铃薯CNP-PVA薄膜储存的虾的质量存在显着差异。新设计的含有 CNP 和茴香籽油的活性包装将 HOSO（带头带壳）虾和 PD（去皮去内脏）虾的保质期延长了长达两个月。因此，与聚乙烯包装相比，该研究建议将含有茴香籽油的马铃薯皮 CNP-PVA 薄膜作为更好的选择，以延长虾在储存期间的保质期。

更新日期：2020-02-03

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