The characterisation of cornstarch-based chlorophyllin composite film for preservation of shrimp under photodynamic irradiation

This study investigated the effectiveness of a composite film made of cornstarch (CS) and chlorophyllin (Chl) in preserving wrapped and irradiated shrimp for 5 days at 4 degrees C. The study found that adding Chl powder increased moisture content, water solubility, water vapour permeability and water contact angle but reduced thermal stability and crystallinity. Notably, higher Chl concentration caused rougher surface and looser structure, while lower concentration resulted in better dispersion. Moreover, increased Chl concentration and longer irradiation time led to higher singlet oxygen production, while hydroxide radical and hydrogen peroxide production peaked at 30.57 and 1.92 mu g g-1 respectively. Shrimps wrapped in 5% Chl-incorporated CS films presented acceptable levels of nitrogen and bacterial count for up to 4 days. Hence, the study suggests that Chl powder inclusion in CS films could be a viable preservation method in the food packaging industry, especially when combined with photodynamic therapy. Shrimps wrapped and irradiated in chlorophyllin-incorporated cornstarch films presented acceptable nitrogen and bacterial count levels for up to 4 days. Thus, the study suggests that adding chlorophyllin powder to cornstarch films could be a successful preservation means in food packaging, mainly when employed with photodynamic inactivation. image