Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application

Summary Microemulsion nanofilms based on fish skin gelatine (FSG) and 3% (w/w, gelatine) ZnO nanoparticles (ZnONP) incorporated with ginger essential oil (GEO) at different concentration (10%, 20%, 40%, 80%, w/w, gelatine) were developed and characterised. Film thickness and elongation increased, while film tensile strength and gel strength decreased as GEO level increased ( P < 0.05). The water vapour permeability was reduced ( P < 0.05) by GEO. Microstructural study revealed a dispersion system with GEO lipid droplet embedded into FSG matrix and some aggregation. The developed films showed strong antibacterial activity against food spoilage bacterial of psychrotrophs, mesophiles and lactobacillus spp. (LAB) in situ , and food pathogenic bacteria of Escherichia coli and Listeria monocytogenes in vitro . Together with the antioxidant activity towards lipid oxidation, the release of total volatile bases nitrogen (TVB-N) was subsequently reduced during fresh meat storage. In conclusion, the incorporation of GEO provided the potential to make FSG-ZnONP films more available for meat storage.