The effect of PVA coated film containing silver nano particles synthesized from aqueous Satureja rechingeri extract on shelf life of rainbow trout (Oncorhynchus mykiss) fillet

Abstract

This study investigated the effect of rainbow trout fillet's packaging (Oncorhynchus mykiss) on polyvinyl alcohol films that activated by silver nanoparticles; even though, it synthesized from aqueous extraction (Satureja rechingeri) with ultrasound and photochemical methods, increased the microbial shelf life (Antimicrobial properties) and qualitative properties of 160 piece of salmon alongside 4 kinds of packaging in 14 days at two refrigerator temperatures (4 and 8℃). The main compounds in Satureja rechingeri extract were carvacrol (83.2%), paracimene (3.11%), thymol (2.13%) and γ-terpene (1.63%). The evaluation of UV- VIS and TEM showed that diameter of S-AgNP was lower than 55 nm. According to this issue, the microbial load decreased in the sample of silver's nano covers that had ultrasound method (p > 0.05) and samples of nanosilver coating that had photo-chemical method; however, it had reduced effect on spoilage, also this process measured till fourteenth days of investigation. The results of this study showed we could use nanosilver's packaging of Satureja rechingeri aqueous for preserving raw and perishable foods such as fish. It is used to increase the shelf life and decrease the amount of spoil.

Keywords

• green biosynthesis
• satureja rechingeri
• nanocomposite
• polyvinyl alcohol
• fish
• shelf life