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Bionanocomposite of Gelatin–ZnO Nanoparticles as Potential Edible Coating for Broiler Chicken Fillet
Author(s) -
Meindrawan Bayu,
Putri Saphira,
Susanto Clarissa Sarah,
Ofe Ofe,
Mangindaan Dave,
Ayman Azzadin,
Kasih Tota Pirdo
Publication year - 2020
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.201900165
Subject(s) - gelatin , coating , broiler , fillet (mechanics) , materials science , nanoparticle , ultimate tensile strength , polymer , food science , chemical engineering , composite material , chemistry , nanotechnology , biochemistry , engineering
In this report, edible coating based on polymeric bionanocomposite of gelatin and ZnO nanoparticles to improve the quality of the broiler chicken fillet during storage is explored. With the addition of ZnO nanoparticles of 0.048% w/w in a solution containing 4% gelatin, the fabricated bionanocomposite film decreases the water vapor transfer rate by 27.54%, increases the tensile strength by 61.32%, reduces polymer film elongation by 60%, and inhibits the growth of Staphylococcus aureus and Escherichia coli by more than 90%, compared to control (gelatin coating with 0% ZnO NPs). When applied to broiler chicken fillet stored in room temperature for 8 h, the gelatin–ZnO NPs 0.048% w/w bionanocomposite polymeric edible coating has the lowest weight loss rate of 17%, maintains hardness at around 80 N, stabilizes the pH of the coated chicken at 6, without any indication of rancidity or slime, with total microorganisms (4.23 log CFU mL −1 ) significantly below the limit set by Indonesian National Standard SNI 01–3924:2009 (5 log CFU mL −1 ). Based on the results, it can be concluded that the manufactured polymeric gelatin–ZnO bionanocomposite is very promising for edible coating for poultry industries, and open doors for applications in meat or fruit industries.