A master's thesis at University of Basrah examines the preparation of edible gelatin membranes supported by magnesium oxide nanoparticles and studying their effect on preserving fish fillets

A master's thesis at University of Basrah examines the preparation of edible gelatin membranes supported by magnesium oxide nanoparticles and studying their effect on preserving fish fillets

A master's thesis at College of Agriculture at University of Basrah examined (Preparation of edible gelatin membranes supported by magnesium oxide nanoparticles and studying their effect on preserving fish fillets)

The thesis, presented by the postgraduate student Iman Jawad Kazim and supervised by Professor Dr. Khadija Jaafar Sadiq and Dr. Hisham Fayyad Muhammad, aims to use banana peel extract to prepare magnesium oxide nanoparticles as a reducing agent

The study concluded that magnesium oxide nanoparticles have antibacterial activity against all tested species as well as the ability to prevent oxidation. Edible and biodegradable biofilms were prepared using gelatin polymer plasticized with polyvinyl alcohol and glycerol and supported with a size of 10 Magnesium Oxide Nanoparticles

The study recommended the use of magnesium oxide nanoparticles to extend the shelf life of fish fillets because they possessed high quality properties

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