Production of Biodegradable Film Containing Wheat Leaf Fiber and Protein Isolate, Reinforced With Encapsulated Silver Oxide Nanocomposite, as a Color Indicator for Monitoring the Spoilage of Minced Chicken Meat

Bio-based films have garnered significant attention in the food packaging industry due to their eco-friendliness and multifunctional properties. This study aimed to evaluate the effects of silver oxide nanocomposites and encapsulation processes on the physical, chemical, thermal, and microbiological properties of bio-based films. Three types of films were prepared and analyzed, including a base film (containing protein and plant fiber), a film with silver oxide nanocomposites, and an encapsulated film with silver oxide nanocomposites. FTIR, TGA, DSC, SEM, and microbiological tests were conducted to evaluate the structural, thermal, and antimicrobial properties of the films. Statistical analysis was performed using SPSS at a significance level of α = 0.05. The t-Test was used for microbiological tests, while Duncan's test was applied for other data. Results showed that the addition of silver oxide nanocomposites, particularly in the encapsulated film, significantly enhanced antibacterial performance, thermal stability, and mechanical properties. The encapsulated film effectively reduced the growth of pathogenic bacteria such as Staphylococcus aureus and Escherichia coli and prevented Salmonella growth. Additionally, it minimized lipid oxidation and maintained the natural color of chicken meat during storage. This study demonstrated that the incorporation of silver oxide nanocomposites and encapsulation technology can contribute to the development of active and intelligent packaging solutions to extend food shelf life.