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

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