Preparation of nanocomposite film containing zinc oxide nanoparticles and quercetin nanoliposome based on wheat gluten for packaging rainbow salmon meat

Authors
hojjat bakeshlou 1
Sajad Pirsa 1
Forogh Mohtarami 1
Mustafa Bener 2
1 Department of Food Science and Technology, Faculty of Agriculture, Urmia University, P.O. Box 57561–51818, Urmia, Iran.
2 Department of Chemistry, Faculty of Engineering, Istanbul University, Avcilar, Istanbul, Turkey.
10.22034/FSCT.21.149.210
Abstract
The purpose of this research was to prepare nanocomposite film based on wheat gluten containing quercetin nanoliposome and zinc oxide nanoparticles and use it to package rainbow salmon; For this purpose, in this research, the effect of quercetin nanoliposome at the levels (0, 5, 10% by volume) and zinc oxide nanoparticles at the levels (0, 3, 6% by weight) using the response surface method in The central composite design template was investigated on the physicochemical properties of the nanocomposite film, and finally, the optimal sample was used in the packaging of rainbow salmon meat to check its properties during the storage period (0, 3 and 6 days). Also, the results of the research on packaged fish meat showed that the use of wheat gluten nanocomposite film containing 10% quercetin nanoliposomes and 6% zinc oxide nanoparticles led to a decrease in peroxide index, volatile nitrogen compounds index, thiobarbituric acid index and total microbial count during the storage period. Became. Also, no significant difference was observed in the fat of the examined samples, and the color of the packaged fish meat was duller than the control sample. Finally, according to the obtained results and investigations, the addition of 10% quercetin nanoliposome and 6% zinc oxide nanoparticles in the wheat gluten nanocomposite film formulation led to the improvement of the properties of the produced film and the properties of the packaged fish during the storage period.
Keywords
wheat gluten
zinc oxide nanoparticles
quercetin nanoliposome
rainbow salmon

Subjects

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