# Sago Starch Bionanocomposite Films With Peganum harmala and TiO 2: Enhancing Oxidative Stability and Quality of Chicken Fillets

## TL;DR

Researchers created a biodegradable film using sago starch, Peganum harmala extract, and titanium dioxide to improve the shelf life and quality of chicken fillets during refrigeration.

## Contribution

The study introduces a novel bionanocomposite film with enhanced mechanical and antioxidant properties for food preservation.

## Key findings

- The optimal film formulation reduced moisture content and water solubility while increasing water absorption capacity and tensile strength.
- The film significantly reduced lipid oxidation markers in chicken fillets during 12 days of refrigerated storage.
- Sensory evaluations showed the coated fillets maintained higher acceptability scores compared to controls.

## Abstract

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.

This study focuses on the development and characterization of active bionanocomposite films using a sago‐starch matrix reinforced with titanium dioxide (TiO2) nanoparticles and
Peganum harmala
extract. The results demonstrate that the incorporation of these additives significantly improves the mechanical and barrier properties of the films while effectively inhibiting lipid oxidation and maintaining the sensory quality of chicken fillets during 12 days of refrigerated storage. Overall, the research highlights the potential of these bionanocomposite films as a sustainable and functional packaging solution for extending the shelf life of high‐protein food products.