Enhancing physicochemical, antimicrobial, and release properties of fish skin gelatin films using dual-layer nanoparticles loaded with tea polyphenols/kojic acid for air-dried chicken preservation

This study investigated the effects of the physicochemical, antimicrobial and release properties of fish skin gelatin (FG) films by dual-layer nanoparticles containing tea polyphenols/kojic acid, and their application in airdried chicken preservation. Dual-layer nanoparticles were prepared by layer-by-layer (LBL) self-assembly technique, yielding an average particle size of 365.4 nm. Atomic force microscopy confirmed the compatibility between the nanoparticles and the film matrix. Spectroscopic and X-ray analyses provided insights into hydrogen bond formation between the nanoparticles and the film matrix, supported by molecular docking studies, and the FG film with nanoparticles exhibited improved tensile strength, thermal stability, UV-blocking properties, and hydrophobicity. The composite film showed potent antimicrobial activity against spoilage bacteria, antioxidative effects, and controlled release behavior. In vitro toxicity tests confirmed the film's safety, which was then used to preserve air-dried chicken. High-throughput sequencing analysis indicated its effectiveness in suppressing spoilage bacteria like Brochothrix and Psychrobacter, influencing bacterial population distribution during storage. These findings hold strategic significance for improving active food packaging materials that incorporate foodderived nanoparticles into reinforced biofilms.

Automated summary

This study improved the physicochemical, antimicrobial, and release properties of fish skin gelatin films by incorporating dual-layer nanoparticles. These composite films showed improved tensile strength, thermal stability, UV-blocking properties, and antimicrobial activity against spoilage bacteria. The study also demonstrated the effectiveness of these films in preserving air-dried chicken.