Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life

ABSTRACT Zinc oxide nanoparticles (ZnO NPs) are regarded as a safe and stable antimicrobial that can inactivate bacteria by several potential working mechanisms. We aimed to incorporate ZnO NPs into packaging material to control Campylobacter in raw chicken meat. ZnO NPs were first incorporated into three-dimensional (3D) paper tubes to identify the lethal concentration against Campylobacter jejuni, which was selected as the working concentration to develop 2D functionalized absorbing pads by an ultrasound-assisted dipping technique. The functionalized pad was placed underneath raw chicken meat to inactivate C. jejuni and the predominant chicken microbiota at 4°C within 8 days of storage. Immobilized ZnO NPs at 0.856 mg/cm2 reduced C. jejuni from ∼4 log CFU/25 g raw chicken meat to an undetectable level after 3 days of storage. Analysis by inductively coupled plasma-optical emission spectroscopy showed that the Zn level increased from 0.02 to 0.17 mg/cm2 in treated raw chicken meat. Scanning electron microscopy validated the absence of nanoparticle migration onto raw chicken meat after treatment. Inactivation of C. jejuni was associated with the increase of lactic acid produced by Lactobacillus in raw chicken meat in a pH-dependent manner. Less than 5% of Zn2+ was released from ZnO NPs at neutral pH, while up to 88% was released when the pH was <3.5 within 2 days. Whole-transcriptome sequencing (RNA-Seq) analysis demonstrated a broad effect of ZnO NPs on genes involved in various cellular developmental processes as annotated by gene ontology. Taken together, the results indicate that functionalized absorbing pads inactivated C. jejuni in raw chicken meat by immobilized ZnO NPs along with the controllable released Zn2+. IMPORTANCE Prevalence of Campylobacter in raw poultry remains a major food microbiological safety challenge. Novel mitigation strategies are required to ensure the safety and quality of poultry products. Active food packaging can control pathogens without directly adding antimicrobials into the food matrix and extend the food’s shelf life. The functionalized absorbing pad with ZnO NPs developed in this study was able to inactivate C. jejuni in raw chicken meat and keep the meat free from C. jejuni contamination during shelf life without any observed migration of nanoparticles. The controllable conversion of immobilized ZnO NPs to free Zn2+ makes this approach safe and eco-friendly and paves the way for developing a novel intervention strategy for other high-risk foods. Our study applied nanotechnology to exploit an effective approach for Campylobacter control in raw chicken meat products.

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Effect of polyethylene terephthalate incorporated with titanium dioxide and zinc oxide nanoparticles on shelf‐life extension of mayonnaise sauce

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15453 ◽

2021 ◽

Author(s):

Naser Kohannia ◽

Faranak Beigmohammadi ◽

Abdollah Ramzani Ghara ◽

Kooshan Nayebzadeh

Keyword(s):

Zinc Oxide ◽

Titanium Dioxide ◽

Shelf Life ◽

Polyethylene Terephthalate ◽

Zinc Oxide Nanoparticles ◽

Life Extension ◽

Oxide Nanoparticles ◽

Shelf Life Extension

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Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat

Food Control ◽

10.1016/j.foodcont.2013.09.065 ◽

2014 ◽

Vol 38 ◽

pp. 88-95 ◽

Cited By ~ 94

Author(s):

Ali Akbar ◽

Anil Kumar Anal

Keyword(s):

Staphylococcus Aureus ◽

Zinc Oxide ◽

Salmonella Typhimurium ◽

Zinc Oxide Nanoparticles ◽

Active Packaging ◽

Poultry Meat ◽

Oxide Nanoparticles ◽

Challenge Study ◽

And Staphylococcus Aureus

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Optical Characteristics of Zinc Oxide Nanoparticles with Surface Modification Using Polyethylene Glycol

Journal of Inorganic Materials ◽

10.15541/jim20140080 ◽

2014 ◽

Vol 29 (10) ◽

pp. 1039

Author(s):

TAN Man-Lin ◽

WANG Yan-Tao ◽

ZHANG Wei-Li ◽

FU Dong-Ju ◽

LI Dong-Shuang ◽

...

Keyword(s):

Zinc Oxide ◽

Surface Modification ◽

Polyethylene Glycol ◽

Zinc Oxide Nanoparticles ◽

Optical Characteristics ◽

Oxide Nanoparticles

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A comparative study of the antibacterial activity of Quercus robur (Ethanolic extract) and Zinc oxide nanoparticles on Salmonella (In vitro)

International Journal of Research in Pharmaceutical Sciences ◽

10.26452/ijrps.v9ispl1.1397 ◽

2018 ◽

Vol 9 (SPL1) ◽

Author(s):

Hams H. H. Alfattli ◽

Ghufran Zuhair Jiber ◽

Ghaidaa Gatea Abbass

Keyword(s):

Zinc Oxide ◽

Antibacterial Activity ◽

Zinc Oxide Nanoparticles ◽

Quercus Robur ◽

Ethanolic Extract ◽

Inhibitory Effect ◽

Significant Inhibition ◽

Oxide Nanoparticles ◽

Inhibition Zones

This study which designed to evaluate the inhibitory effect of Ethanolic extract of (Quercusrobur) and Zinc oxide nanoparticles on the growth of one genus of enterobacteriacae (Salmonella). In vitro. For this purpose graduate concentrates for plant extract (50, 100, 200, 400 )mg/ml which prepared and compared with Zinc oxide nanoparticles of different concentration (2, 1, 0.5, 0.25) μg/ml,and examined. The result showed that the studied medicinal plant has antibacterial activity against this bacteria which used. The result showed that the plant has good activity in decrease the growth of this bacteria. The results of the study also showed that the nano-ZnO has very effective antibacterial action against the studied bacteria which was Salmonella,nanoparticles concentrations lead to increasing in the inhibition zones of tested bacterial growth. We also study the effect of three antibiotics Lomefloxacin (LOM), Ciprofloxacin (SIP) and Rifampin (RA) and the result showed,in a comparison within the tested bacteria,Salmonella had a significant inhibition increase in Lomefloxacin ; the ciprofloxacin showed effect on tested bacteria. However,Rifampin does not show any effect on tested bacteria.

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