Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties

Abstract

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.

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

“…Lately, eco‐friendly systems have been prepared from biodegradable polymer matrices and EOs. Lemongrass ( Cymbopogon citratus ) EO was incorporated into CS films as active packaging for chicken burgers (Contini et al., 2021). The composite film showed high antioxidant capacity, determined by FRAP and ORAC methods.…”

“…The composite film showed high antioxidant capacity, determined by FRAP and ORAC methods. Furthermore, the film exhibited good antibacterial activity against E. coli and S. aureus and improved the shelf‐life of chicken burgers, reducing lipid oxidation in the refrigerated storage time (Contini et al., 2021). For active food packaging application, gelatin nanofibers containing Angelica sinensis (Oliv.)…”

Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era

“…Recently, many researchers have used Staphylococcus aureus and Escherichia coli as models for Gram-positive and Gram-negative bacteria in antimicrobial experiments. Chitosan film incorporated with lemongrass essential oil [ 87 ], chitosan/pullulan blend film containing carvacrol [ 88 ] and PE films containing thymol or linalool [ 89 ] was more efficient against Gram-positive Staphylococcus aureus than Gram-negative Escherichia coli or Escherichia coli O157:H7 during in vitro testing. This occurred because Gram-positive bacteria do not have an outer membrane and are surrounded by a thick peptidoglycan wall that is not dense enough to resist small antimicrobial molecules, allowing easy penetration to the cell membrane.…”

ZnO@Polyvinyl Alcohol/Poly(lactic acid) Nanocomposite Films for the Extended Shelf Life of Pork by Efficient Antibacterial Adhesion

“…Numerous methods have been developed to extend the shelf life, including the use of a natural plant extract compound coated on the packing paper for antibacterial effects. However, the volatile component in it could affect the odor and quality of meat . Recently, an increasing number of studies have been carried out on the application of nanoscale inorganic matter in smart packaging systems for food.…”

“…However, the volatile component in it could affect the odor and quality of meat. 2 Recently, an increasing number of studies have been carried out on the application of nanoscale inorganic matter in smart packaging systems for food. Food packing with the elements of nanomaterial elements provided improved physical performances, durability, barrier properties, and biodegradation.…”