Active packaging for Salmon stored at refrigerator with Polypropylene nanocomposites containing 4A zeolite, ZnO nanoparticles, and green tea extract

In this study, three types of Polypropylene‐based (PP) films (two active nanocomposites and one control film) containing zinc oxide nanoparticles (ZnO NPs), 4A zeolite (4A Z), and green tea extract (GTE) were studied as modern active packaging's that can adjust the release of antimicrobial agents. The influence of PP nanocomposite with 3% (w/w) ZnO NPs/4A Z/GTE (treatment 1) and 6% (w/w) ZnO NPs/4A Z/GTE (treatment 2) on controlling microbial growth and preserving the sensory and chemical qualities of Salmon over nine days of storage at 4 ± 1°C was evaluated. The disk diffusion test revealed inhibition zones in the range of 10.98 ± 0.03 to 13.42 ± 0.01 m for treatments 1 and 2, respectively; the nanocomposite film with 6% ZnO NPs/4A Z/GTE had the highest antimicrobial effect against Gram‐negative bacteria (p < .05). Chemical analysis revealed that the initial peroxide value of Salmon was 0.68 ± 0.0 mEq/kg, which increased by day 9 to 12.3 ± 0.03 mEq/kg in the control sample, but rising only to 9.9 ± 0.01 and 7.3 ± 0.02 mEq/kg in treatments 1 and 2, respectively (p < .05). The shelf life of Salmon given treatment 2 increased significantly to nine days relative to the control. Accordingly, these nanocomposite films are promising as new active packaging for preventing microbial growth and preserving the quality of salmon.