Chitosan/polyvinyl alcohol food packaging incorporated with purple potato anthocyanins and nano-ZnO: Application on the preservation of hairtail (Trichiurus haumela) during chilled storage.

ABSTRACT

The objective of this work was to evaluate the potential application of chitosan/PVA food packaging films incorporating nano-ZnO and purple potato anthocyanins for preserving chilled hairtail pieces. The hairtail pieces were packaged with chitosan/PVA (CP) and chitosan/PVA/nano-ZnO/purple potato anthocyanins (CPZP), respectively, and Control named without any packaging. The changes in pH, total volatile basic nitrogen (TVB-N), total bacterial colony (TVC), thiobarbituric acid (TBA), color value, and sensory evaluation scores of hairtail pieces were periodically determined. Notably, pH, TVC, TVB-N and TBA values of CPZP group on day 15 were 11.67 %, 23.71 %, 80.73 %, and 35.07 %, respectively, lower than Control group. In addition, CPZP group also performed the best in color and sensory evaluation. These results indicated that CPZP, an active food packaging, could extend the shelf-life of hairtail at least 6 days. Overall, chitosan/PVA food films incorporated with nano-ZnO and purple potato anthocyanins (180 mg/100 mL) provides a potential application in food preservation.