Smart and bioactive packaging fabricated using cellulose nanocrystal-enhanced CMC films with NADES-based date seed polyphenol and beetroot peel betalain for salmon preservation

Title : Smart and bioactive packaging fabricated using cellulose nanocrystal-enhanced CMC films with NADES-based date seed polyphenol and beetroot peel betalain for salmon preservation

Abstract:

This study investigated bioactive and pH-sensitive films using carboxymethyl cellulose (CMC), reinforced with cellulose nanocrystals (CNC), and enriched with date seed polyphenolic and beetroot peel betalain extracts. CNC enhanced mechanical properties, while polyphenolic extract increased elongation at break (29.20 MPa to 64.54 MPa) and UV-shielding ability (74.64% to 39.99%, at 400 nm). The total phenolic content (0.00 to 0.17 mg GAE/mL) and antioxidant properties improved significantly. The antimicrobial activities against four food pathogens increased by 35 % to 42%. Increasing the concentration of extracts simultaneously affected the film’s tensile strength (12.51 MPa to 2.32 MPa) and water barrier property (2.28 to 6.87 × 10-10 g/m.s.Pa). The bioactive film prevented the rapid deterioration of the quality of salmon slices by reducing pH change, maintaining color, and reducing lipid oxidation and microbial load. The pH-sensitive films provided real-time quality monitoring for salmon, offering a sustainable and intelligent packaging solution.

Biography:

Dr. Sajid Maqsood is a Professor in Department of Food Science at College of Agriculture and Veterinary Medicine, UAEU. He has been working on sustainable food processing and food by-product valorization since last one decade. He has established an innovative research program at UAEU which focus on processing of, product development from and bioactive molecules in camel milk and dates. He is also working food wastes and by-products valorization generated at farm and industry level in UAE and utilization into food fortification, and biodegradable packaging . Moreover, intensive research on alternative proteins (plant-based proteins, meat analogues etc) and sustainable means of food processing is being carried out. He has recently received grants on plant-based proteins and meat analogue and food waste valorization where intensive research on Food security and sustainability related issues are being carried out. He is leading an active research group in Food Science Department of UAE University with multidisciplinary collaboration within UAE and abroad. He has published over 205 publications and edited 6 books and several book chapters. Dr. Sajid has received his PhD from Prince of Songkla University (Thailand) in the year 2010. He has received several awards for his research at UAEU and was listed in Top 2% scientist list released by Stanford University (2020-21).