Development of antimicrobial/antioxidant nanocomposite film based on fish skin gelatin and chickpea protein isolated containing Microencapsulated Nigella sativa essential oil and copper sulfide nanoparticles for extending minced meat shelf life

Abstract Fish skin gelatin and chickpea protein isolated (G-CP) edible blend films incorporated with 0.25 0.5% copper sulfide nanoparticle (CuSNP) microencapsulated Nigella sativa essential oil (MNEO) (0.015 0.03%, w/w of protein) were prepared optimized by the response surface methodology based on central composite design (RSM-CCD). Antimicrobial activity, infrared spectroscopy (FTIR), x-ray diffraction (XRD), morphological characteristics thermal attributes examined. In general, effect CuSNPs MNEO properties blended films, besides their inherent nature, is related to interactions matrix synergistic each other. As authenticated FTIR XRD, simultaneous use because antibacterial raising content antimicrobial components in film expressed highest functionality against E. coli . S. aureus Also, results microbiological chemical tests packaged minced meat revealed that CuSNP has a positive increasing storage life meat, as compared other samples.