Cellulose nanoparticles synthesised from potato peel for the development of active packaging film for enhancement of shelf life of raw prawns (<i>Penaeus monodon</i>) during frozen storage
Shruthy Ramesh, S. Jacqulin Veda Jancy, P. Radhakrishnan
Abstract
Summary In this study, the cellulose nanoparticles (CNP) isolated from potato peel were used for reinforcement of polyvinyl alcohol (PVA)‐based active packaging film. The above film was used to pack the raw prawns ( Penaeus monodon ) at −20 °C, and the colour change, protein content, TVB‐N, TMA and microbial analysis were done at regular interval for prawns stored in CNP‐PVA active packaging film. A significant difference was observed in the quality of prawns stored in potato CNP‐PVA film compared with prawns packed and stored in polyethylene film. The newly designed active packaging with CNP and fennel seed oil enhanced the shelf life of prawns up to two months for both HOSO (head on shell on) prawn and PD (peeled and deveined) prawn. Hence, the study recommends the potato peel CNP‐PVA film with fennel seed oil as better choice to extend the shelf life of the prawns during storage compared with polyethylene packaging.