Related Experiment Video
Updated: Sep 25, 2025
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Preparation and characterization of novel bionanocomposites based on garlic extract for preserving fresh Nile tilapia
Ahmed M Youssef1, Hoda S El-Sayed2, Islam El-Nagar1
1Packaging Materials Department, National Research Centre 33 El Bohouth St. (former El Tahrir St.), Dokki Giza 12622 Egypt amyoussef27@yahoo.com +20 33370931 +20 33322418.
Abstract:
In this paper we describe the preparation of a new bionanocomposite based on carboxymethyl cellulose (CMC), Arabic gum (AG) and gelatin (GL), incorporating garlic extract (GE) and TiO2 nanoparticles (TiO2-NPs). The prepared bionanocomposites were evaluated using X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Energy Dispersive X-ray Analysis (EDX), and scanning electron microscopy (SEM), and were evaluated for their antimicrobial effect. The permeability and thermal and mechanical properties of the films were assessed. The water vapor transmission rate (WVTR), oxygen transmission rate (OTR), and mechanical, thermal and antimicrobial properties of the prepared bionanocomposite films were enhanced by the addition of GE and TiO2-NPs. The effects of GE and TiO2-NPs in combination incorporated into a CMC/AG/GL blend as an edible coating on the quality of fresh Nile tilapia fish fillets during refrigerated storage were evaluated. The microbiological status and weight loss of fresh Nile tilapia fish fillets were periodically tested for 21 days during storage at 4 °C. The results indicated that GE combined with TiO2-NPs has a synergistic influence on the enhancement of the preservation properties of CMC/AG/GL/GE-TiO2 bionanocomposites for refrigerated tilapia fish fillets, which could control microbial growth, and decrease weight loss during the storage of tilapia fish fillets.
