Novel Bionanocomposites Based on Cinnamon Nanoemulsion and TiO2-NPs for Preserving Fresh Chicken Breast Fillets

Abstract In this study, bionanocomposite coating solutions were created using polyvinyl alcohol (PVA) and chitosan (Cs), with different concentrations of cinnamon essential oil in nanoemulsion (n-CEO; 0%, 5%, 10%, 20%) TiO 2 nanoparticles (TiO -NPs). The was characterized Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy EDX, mechanical barrier property assessment. Additionally, antimicrobial antioxidant properties total phenols evaluated. Generally, enhanced increasing n-CEO a favorable distribution film matrix. Moreover, phenols, antioxidant, activities also broader inhibition pattern against A. flavus , gram-positive, gram-negative bacteria. influence -NPs blended into on preservation fresh chicken breast fillets during 21 days refrigeration Added concentration, especially 20%, extended time up to 14 compared uncoated samples. Furthermore, weight loss decreased storage coated Thus, PVA/Cs/TiO –NPs bionanocomposites may be useful as for control microbial growth reduce cold storage.