Production and Evaluation of Chitosan-Collagen Nanocomposite Packaging Film from Chicken Feet Waste

M.A.  Sheir; N.S.  Mohammed; K.Y.  Farroh

doi:10.18502/jfqhc.12.1.18367

M.A. Sheir Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
N.S. Mohammed Department of Meat and Fish Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
K.Y. Farroh Nanotechnology and Advanced Materials Central Lab., Regional Center for Food and Feed, Agricultural Research Center, Giza, Egypt

DOI: https://doi.org/10.18502/jfqhc.12.1.18367

Keywords: Chitosan, Collagen, Food Packaging, Nanocomposites

Abstract

Background: Annually, approximately 3.9 million metric tons of chicken feet are produced. As a common poultry by-product, they are a rich collagen source, representing over 40% of total amino acids. To maximize their potential, innovative utilization is required to enhance their value. The study aimed to investigate the use of broiler chicken feet for producing acid-hydrolyzed collagen and incorporating it into chitosan-collagen composite films, including nanocomposite films.

Methods: Chitosan film, chitosan-collagen composite film, and chitosan-collagen nanocomposite film were prepared. Physical, mechanical, antioxidant, and antimicrobial properties of these composite films were evaluated and compared to identify the most suitable material for food packaging.

Results: Chitosan-collagen nanocomposite film demonstrated favorable characterizations, including mechanical, physical, antioxidant, and antimicrobial properties, in addition to lower oxygen permeability than other films.

Conclusion: Chitosan-collagen nanocomposite film is suitable as a packaging material for preservation purposes, especially in animal-based or high-fat foods