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The Optimization of Gelatin Extraction from Chicken Feet and the Development of Gelatin Based Active Packaging for the Shelf-Life Extension of Fresh Grapes

Author

Listed:
  • Saeeda Fatima

    (School of Life Sciences, Forman Christian College (A Chartered University), Lahore 54600, Pakistan)

  • Mahnoor Iqtidar Mir

    (School of Life Sciences, Forman Christian College (A Chartered University), Lahore 54600, Pakistan)

  • Muhammad Rehan Khan

    (Department of Agricultural Science, University of Naples Federico II, Via Università 133, 80055 Portici, Italy)

  • R. Z. Sayyed

    (Department of Microbiology, PSGVP Mandal’s SIP Arts, G B Patel Science, and STKVS Commerce College, Shahada 425409, India)

  • Samina Mehnaz

    (School of Life Sciences, Forman Christian College (A Chartered University), Lahore 54600, Pakistan)

  • Sawaid Abbas

    (Centre for Geographic Information System, University of the Punjab, Lahore 54590, Pakistan
    Remote Sensing, GIS and Climatic Research Lab (RSGCRL), National Center of GIS and Space Applications, University of the Punjab, Lahore 54590, Pakistan
    Department of Land Surveying and Geo-Informatics, The Hong Kong Polytechnic University, Hong Kong)

  • Muhammad Bilal Sadiq

    (School of Life Sciences, Forman Christian College (A Chartered University), Lahore 54600, Pakistan)

  • Rashid Masih

    (Department of Chemistry, Forman Christian College (A Chartered University), Lahore 54600, Pakistan)

Abstract

Synthetic plastics are causing serious environmental and health problems due to which the concept of developing biodegradable food packaging has gained considerable attention. In this study, extraction of gelatin from chicken feet was optimized followed by characterization of gelatin. Chicken feet gelatin was used to develop biodegradable nanocomposite films by the incorporation of chitosan (CS) and zinc oxide (ZnO) nanoparticles (NPs). Gelatin nanocomposite films were used to increase the shelf-life of fresh grapes by determining the browning index, weight loss, and microbial profile of fresh grapes. A high yield (7.5%) of gelatin and Bloom strength (186 g) were obtained at optimized extraction conditions (pretreatment with 4.2% acetic acid and extraction at 66 °C for 4.2 h). Electrophoretic analysis of gelatin revealed the presence of α (130–140 kDa) and β chains (195–200 kDa), whereas a Fourier transformed infrared (FTIR) spectrometer confirmed the presence of amide A and B and amide I, II, and III. Incorporation of ZnO NPs in a gelatin–CS matrix improved the barrier and the mechanical and the thermal properties of films. Gelatin nanocomposite films with 0.3% ZnO NPs significantly reduced the weight loss (23.88%) and the browning index (53.33%) of grapes in comparison to control treatments. The microbial count in artificially inoculated grapes wrapped in gelatin nanocomposite films remained below 4 log CFU/mL until the fifth storage day in comparison to control treatments. The gelatin from poultry byproducts such as chicken feet can serve as an efficient biopolymer to develop biodegradable food packaging to enhance the shelf-life of perishable food products.

Suggested Citation

  • Saeeda Fatima & Mahnoor Iqtidar Mir & Muhammad Rehan Khan & R. Z. Sayyed & Samina Mehnaz & Sawaid Abbas & Muhammad Bilal Sadiq & Rashid Masih, 2022. "The Optimization of Gelatin Extraction from Chicken Feet and the Development of Gelatin Based Active Packaging for the Shelf-Life Extension of Fresh Grapes," Sustainability, MDPI, vol. 14(13), pages 1-14, June.
  • Handle: RePEc:gam:jsusta:v:14:y:2022:i:13:p:7881-:d:850450
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