Abstract
This study aimed to compare the effect of zein edible film containing silver nanoparticles produced by green tea leaf extract (Z-gAgNPs) with zein film containing synthetic silver nanoparticles (Z-AgNPs) on the shelf life of turkey breast during refrigerated storage. The produced silver nanoparticles were analyzed using dynamic light scattering (DLS), UV-Vis spectroscopy, X-ray diffraction (XRD), scanning electron microscope (SEM), and atomic force microscope (AFM). According to the obtained results, the green fabricated silver nanoparticles (gAgNPs) showed higher polydispersity index (PDI), stability, homogeneity, spherical shape without cavity, and lower size compared to the synthetic silver nanoparticles (AgNPs). The studied treatments were divided into four groups, including 1- control (C) (turkey breast meat without packaging), 2- Z (turkey breast meat packaged with zein film), 3- Z-AgNPs (turkey breast meat packaged with zein film containing 0.5% (w/w) of AgNPs), and 4-Z-gAgNPs (turkey breast meat packaged with zein film containing 0.5% (w/w) of gAgNPs). The treatments were analyzed for 12 days with 3-day intervals in refrigerator conditions. In general, the measurement of total viable count, total volatile basic nitrogen (TVB-N), and pH values showed that Z-gAgNPs film significantly (p ≤ .05) delayed the spoilage of the studied samples until the end of the 12th day of storage and Z-AgNPs, Z, and C treatments were in the next ranks, respectively. It is concluded that the biofabricated silver nanoparticles using green tea leaf extract have more appropriate physicochemical features and higher efficiency compared to the synthesized silver nanoparticles using chemical methods in zein edible films in improving the shelf life of the cold-stored turkey breast meat and can be introduced as a promising alternative to the plastic packaging.