Edible chitosan-based films, in pure form (CH100), or blended with gelatin (GEL50:CH50), with and without boldo extract (B) were prepared. The oxygen permeability of the films, as well as color changes and antioxidant and antimicrobial activities on beef hamburgers samples were evaluated. CH100+B film exhibited optimal oxygen barrier properties (6.40±0.170cc-mL/[m²-day]), and this value was significantly increased in blended films (GEL50:CH50+B = 12.99±1.50cc-mL/[m²-day]) (P<0.05). All films provoked color changes in hamburger samples during storage, and the samples covered with CH100+B film showed a lower brightness and a higher redness. All films effectively protected beef hamburger from lipid oxidation, and boldo extract incorporation in pure and blended films enabled significant protection, when compared to the control sample (155.78±0.85meq O2/kg) (P<0.05). Finally, all films proved to be effective in microbial growth control, suggesting that these films are an effective alternative in improving food safety and quality of fresh meat.

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