Composite number

Engineering

Thermogravimetric analysis

Biology

Materials science

Fish <Actinopterygii>

Fishery

Chitosan

Chemical engineering

Food science

Food packaging

Sardinella

Organic chemistry

Sardine

Composite material

Chemistry

Scanning electron microscope

Active packaging

Fourier transform infrared spectroscopy

Thermal stability

Shelf life

Food Packaging and Shelf Life

The transformation of wastes from food processing industry to value-added products is one of the major challenges in sustainable development. This work aimed to develop active packaging films based on chitosan (Cs) and sardinella protein isolate (SrPI) obtained from blue crab and Sardinella aurita by-products, respectively. The data from fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), and thermogravimetric analysis (TGA) indicate an improvement in the structural and thermal properties of the films by incorporating SrPI into the chitosan matrix. In contrast, the composite films exhibited lower mechanical properties than the Cs film. Composite and Cs films were employed to package the shrimp in order to improve their conservation. The results showed that the increased SrPI content in packaging films improved the chemical properties and microbial stability of wrapped shrimps during cold storage. Therefore, these results encourage the use of Cs-SrPI films as active packaging material.

Development and characterization of active packaging films based on chitosan and sardinella protein isolate: Effects on the quality and the shelf life of shrimps