Characterization of an Olive Flounder Bone Gelatin‐Zinc Oxide Nanocomposite Film and Evaluation of Its Potential Application in Spinach Packaging

Abstract

As a base material of edible films, gelatin was extracted from olive flounder bone, which is fish processing by-product. Olive flounder bone gelatin (OBG) nanocomposite films were prepared with zinc oxide nanoparticles (ZnO). For an application to antimicrobial packaging, spinach was wrapped with the OBG-ZnO nanocomposite film.