Intelligent Food Packaging and Shelf-Life Improvement of Chapattis Using Hybrid Nanoparticle-Based Biopolymer Electrospin Coating

Biodegradable food packaging is an important area to be focused on in preserving food. A biopolymer-based film was prepared with hybrid nanoparticles (TiO2 + ZnO) mixed with pomegranate peel powder (PPP) electrospin-coated over an aluminum foil. Morphological analysis of the hybrid nanoparticles along with PPP was performed using scanning electron microscopy and energy-dispersive X-ray spectroscopy. The diffuse reflectance spectroscopy study exemplified that the coated film was UV-protective. Cooked chapattis were stored in coated and noncoated Al foil. Experimental rancidity and hydroperoxide (6th day: 2.85 +/- 0.14) values exemplified that chapatti in the coated film lasted for four more days compared to that in the noncoated film. The antioxidant and antibacterial effects of the active mixture over chapattis were analyzed using thiobarbituric acid reactive substance and 2,2 diphenyl-1-picrylhydrazyl assays. The effective reduced bacterial load on chapattis stored in the coated film on the 6th day was estimated to be 3.1 x 103 cfu/mL and observed to be minimal. The present work establishes a novel active mixture that could be used as a coating in active food storage.