https://doi.org/10.17113/ftb.63.01.25.8553

article in press

Effect of PLA/Gelatin/PBAT-Based Three-Layer Film with Added Physalis Leaf Extract on Shelf-Life Extension of Fish Meat Powder

Gokulprasanth Murugan¹, Soottawat Benjakul², Balasundari Subbiah³, Manikandavelu Dhanushkodi⁴, Ganesan Pandi⁵, Elavarsan Govindhasami¹, Nimish Mol Stephen¹ and Muralidharan Nagarajan^1*

¹Department of Fish Processing Technology, Tamil Nadu Dr. J Jayalalithaa Fisheries University, Dr. M.G.R Fisheries College and Research Institute, Ponneri – 601 204,
Tamil Nadu, India

²International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand

³Tamil Nadu Dr. J Jayalalithaa Fisheries University, Dr. M.G.R Fisheries College and Research Institute, Thalainayeru – 614 712, Tamil Nadu, India

⁴Department of Aquatic Environment Management, Tamil Nadu Dr. J Jayalalithaa Fisheries University, Dr. M.G.R Fisheries College and Research Institute, Ponneri – 601 204,
Tamil Nadu, India

⁵Department of Fish Processing Technology, Tamil Nadu Dr. J Jayalalithaa Fisheries University, Fisheries College and Research Institute, Thoothukudi – 628 008, Tamil Nadu, India

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 30 January 2024

Accepted: 13 February 2025

Keywords:

three-layer film; fish skin gelatin; Physalis leaf extract; bioplastics; lipid oxidation; volatile compounds

The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

Research background. Nowadays, there is growing interest in active packaging infused with natural extracts due to safety concerns and consumer preferences. Physalis angulata is a medicinal and edible species of Solanaceae family and rich in phenolic compounds. Phenolic compounds, the secondary metabolites are synthesized and stored in all plant tissues, which acts as a plasticizers/filler material can be used to enhance the interfacial interaction between the two biopolymers and prevent moisture and gas transmission from the food product and prolong the shelf life to some degree.

Experimental approach. Effect of fish gelatin based (Poly lactic acid (PLA)/Gelatin/Poly butylene adipate-co-terephthalate (PBAT)) three-layer film incorporated with and without Physalis leaf extract (PLE) on quality changes of fish meat powder stored at 27–30 °C (30 days) were investigated, in comparison with uncovered samples and those covered with polyethylene (PE) film, PLA, PBAT and gelatin films. Fish meat powder was sealed in a cylindrical bottle covered with developed films. The storage characteristics such as moisture content, pH, peroxide value (PV), thiobarbutric acid reactive substances (TBARS), total volatile base-nitrogen (TVB-N), changes in colour, sensory properties and volatile compounds of fish meat powder that packed with the developed film were analysed.

Results and conclusions. Moisture content of meat powder was lower for sample covered with film (P/G/B-PLE-7%) throughout the storage period. However, the sample covered with PE film exhibited highest PV amongst others (p<0.05). TBARS, TVB-N as well as volatile compounds lowered for the samples covered with P/G/B-PLE-7% at 30th day of storage. PLE incorporation into three-layer film improved the properties of the film and prolonged the shelf life of fish meat powder. Thus, the addition of PLE into three-layer film might serve as biodegradable active packaging and could be a promising substitute to commercial plastic films.

Novelty and scientific contribution. This is the first report on examining the chemical changes of fish meat powder covered with PLA/Gelatin/PBAT three-layer film incorporated with PLE. This will provide better understanding about the role of three-layer film containing Physalis leaf extract on shelf life extension of fish meat powder.