article · RSC Advances
Biosynthesised nanocomposites combining chitosan and selenium nanoparticles demonstrate strong antimicrobial and antioxidant qualities for food preservation. Experimental testing showed severe time-dependent destruction of bacterial cells within eight hours of exposure to the materials. Among tested formulations, the composite of chitosan, nanogel, and selenium nanoparticles exhibited the highest antioxidant potential at 91.36 percent, outperforming the nanogel and selenium nanoparticle blend at 79.45 percent. Applied as coatings on chicken fillets, these nanocomposites significantly reduced microbial counts and improved sensory attributes during 14 days of cold storage. Performance consistently ranked highest for the complete chitosan, nanogel, and selenium composite, followed in order by nanogel with selenium, nanogel alone, pure chitosan, and the untreated control. This synthesis method offers a functional material for biopreservation in food storage systems.
Bacterial contamination and oxidation are major causes of meat spoilage during cold storage, reducing shelf life and consumer safety. Developing effective, biologically synthesised edible coatings offers a natural method to preserve fresh poultry. This approach can maintain sensory quality and limit microbial growth during refrigeration, helping reduce food waste and improve overall food safety.
The findings point to applications in poultry processing and active food packaging, targeting meat producers and packaging manufacturers seeking protective coatings. Because the formulation was directly tested on chicken fillets over a two-week refrigeration period with sensory and microbial assessments, the technology sits at an applied, laboratory-tested stage requiring further scaling, regulatory evaluation, and safety validation before commercial adoption.
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indicate the severe time-dependent destruction of bacterial cells within 8 h of exposure. The antioxidant potentiality of Cht/NG/SeNPs was the highest (91.36%), followed by NG/SeNPs (79.45%). The chicken fillets' coating with Cht, NG, NG/SeNPs, and Cht/NG/SeNPs resulted in a remarkable reduction in microbial group count and raised the sensorial attributes of coated fillets after 14 days of cold storage, with increased potentialities in the order: Cht/NG/SeNPs > NG/SeNPs > NG > Cht > control. The inventive, facile biosynthesis of Cht, NG, and SeNPs could provide effective antimicrobial and antioxidant nanocomposites for prospective applications in food biopreservation.
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DOI: 10.1039/d3ra04288j
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