Alireza Bagher Abiri, Homa Baghaei, Nurul Huda, Hendrix Yulis Setyawan, Abdorreza Mohammadi Nafchi
In this study, we developed starch-based bionanocomposite films by incorporating Peganum harmala extract (PE) and titanium dioxide (TiO2) nanoparticles into a sago-starch matrix. We evaluated their physicochemical properties and their ability to retard lipid oxidation and preserve sensory quality in chicken fillets during 12 days of refrigerated storage (4°C). The optimal film formulation containing 3% TiO2 and 10% PE exhibited a significantly reduced moisture content (6.16% ± 0.37% vs. 10.53% ± 0.39% in the control), lower water solubility (18.74% ± 0.49% vs. 23.94% ± 0.82%), and enhanced water absorption capacity (1.60 ± 0.04 vs. 2.19 ± 0.07 g/g). Mechanical testing showed that its tensile strength increased by 54%, from 14.32 ± 0.59 MPa (control) to 22.01 ± 0.75 MPa, while elongation at break remained acceptable (20.60% ± 0.27%). When applied to chicken fillets, this active film reduced peroxide values by approximately 48% (from 9.2 to 4.8 meq O2/kg) and thiobarbituric acid–reactive substances by 42% (from 1.65 to 0.96 mg MDA/kg) after 12 days, compared to unwrapped samples. Sensory evaluation by a trained panel revealed that the odor, color, and overall acceptability scores of the coated fillets remained above 7.5 (on a 9-point scale), whereas the control samples scored below 5. The improved oxidative stability is attributed to the synergistic effect of TiO2, a UV-shielding agent, and PE, a radical scavenger. At the same time, the mechanical reinforcement is due to strong hydrogen bonding between the starch matrix and nanoparticles. These findings demonstrate that sago-starch/TiO2/PE bionanocomposite films can effectively enhance oxidative stability and maintain sensory quality in refrigerated poultry, offering a promising biodegradable packaging solution. © 2026 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.
Department of Food Science and Technology, Da.C., Islamic Azad University, Damghan, Iran; Postgraduate School, Universitas Brawijaya, East Java, Malang, Indonesia; Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, East Java, Malang, Indonesia; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
