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Chicken meat is widely consumed, and the storage conditions should be controlled due to oxidative and microbial deterioration. The innovation of this work was to develop a sustainable and healthier alternative packaging system to extend the shelf life of lipidic and perishable food products. An active packaging film (LGCF) based on chitosan combined with lemongrass essential oil (LG) was developed, characterized, and applied in chicken patties. The film formulation was defined based on factorial experimental design. The higher antioxidant capacity of LGCF was obtained with 1.0% (w/w) of chitosan and 2.5% (v/w) of LG. The LGCF was characterized by reduced water affinity, improving the water vapor barrier, and becoming more flexible and less resistant. The chicken patties packed with LGCF (4°C) protected the lipidic oxidation (lower TBARS) and maintained the microbiological and pH characteristics. The odor and flavor of LG led to an acceptance index of less than 70%. Novelty impact statement The innovation of this work was to develop a sustainable and healthier alternative packaging system to extend the shelf life of lipidic and perishable food products. An active packaging film (LGCF) based on chitosan combined with lemongrass essential oil (LG) was developed, characterized, and applied in chicken patties. The chicken patties packed with LGCF (4°C) protected the lipidic oxidation (lower TBARS) and maintained the microbiological and pH characteristics.

Synthetic polymer coatings impact the biodegradable behavior of cellulosic packaging material. The environmental consequences of food packaging disposal have increased consumer concern. The present study aimed to use natural polymer coatings incorporating palmitic acid and activated carbon applied to paperboard surfaces as a sustainable alternative to improve cellulosic packaging material’s moisture and fat barrier properties, minimizing the environmental impact. The coating formulation was defined using a Factorial Experimental Design with independent variables: chitosan, palmitic acid, activated carbon concentrations, and the number of coating layers. The highest concentration of chitosan (2.0% w/w) filled the pores of the cellulosic paperboard network, supporting the compounds incorporated into the filmogenic matrix and improving the fat resistance. The water vapor permeability of the coated paperboard material (range: 101 ± 43 to 221 ± 13 g·d−1·m−2) was influenced by the hydrophobicity effect of palmitic acid, the non-polar characteristic of activated carbon, and the number of applied layers. The coating formulation selected was a chitosan concentration of 2.0% (w/w), a palmitic acid concentration of 1.8% (w/w), an activated carbon concentration of 1.2% (w/w), and an application of three layers. The coating provides the potential for a paperboard surface application, improving the cellulosic packaging material’s fat and moisture barrier properties and maintaining biodegradability and recyclability.

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