ABSTRACT This study presents a novel bioactive food packaging material developed by immobilizing black radish peroxidase (Br‐POD) calcium alginate beads loaded with zinc oxide nanoparticles (ZnO/CA). The immobilization process achieved an efficiency of 90.6% and increased enzyme‐specific activity by 36%. The ZnO/CA‐Br‐POD composite exhibited enhanced thermal stability (optimal temperature shift from 40°C to 60°C) and pH tolerance (from pH 6 to 5), along with strong antimicrobial activity against Staphylococcus aureus and Escherichia coli . Antioxidant performance, evaluated via DPPH and ABTS radical scavenging assays, showed up to 93.4% activity. Application on Agaricus bisporus mushrooms reduced weight loss by 49.5% during storage, demonstrating significant preservation capacity. These findings underscore the potential of ZnO/CA‐Br‐POD composites as multifunctional, eco‐friendly materials for active food packaging applications.
Songül Bayrak (2025) studied this question.