Development and characterization of essential oils incorporated carrageenan based edible film for packaging of chicken patties

Abstract

Purpose – The purpose of this paper was to develop an antimicrobial edible film coated with essential oils for packaging application with characterization of its physicochemical properties. Livestock products especially meat products need special packaging system for protection. The most well-known packaging materials are polyethylene or co-polymer-based materials which have led to serious ecological problems due to their non-biodegradability and non-renewable nature. There has been a growing interest for edible films in recent years trying to reduce the amount of wastes, capable of protecting the food once the primary packaging is open, and because of public concerns about environmental protection. Various kinds of antimicrobial substances can also be incorporated into edible films to improve their functionality, as these substances could limit or prevent microbial growth on food surface. Design/methodology/approach – Biopolymers such as carrageenan and carboxymethylcellulose and their various combinations were tried to develop an edible film. The levels of antimicrobial substances such as oregano and thyme essential oils were standardized on the basis of their minimal inhibitory concentration against Escherichia coli, Salmonella pullorum, Staphylococcus aureus and Listeria monocytogenes. Standardized edible film coated with standardized concentration of essential oil was examined for different physicochemical properties and compared with edible film without essential oil. Findings – In total, 1.5 per cent (w/v) solution of carrageenan was found best suited biopolymer for edible film formation on the basis of thickness, transparency and elongation ability. Combined concentration of oregano (0.02 per cent) and thyme (0.03 per cent) essential oils were found to be best suited for coating the edible film as antimicrobial application. Research limitations/implications – Future research may benefit from the present attempt in evaluating the potency of easily available agricultural by produces for preparation of economically viable edible film incorporated with various natural biopreservatives in combination for the enhancement of shelf life. Originality/value – Antimicrobial packaging for enhancing the quality and shelf life of stored meat products offers great scope for further research in this field. Moreover, the literature pertaining to the application of edible films containing biopreservative for chicken meat products is very limited.

Biodegradable polymer films from seaweed polysaccharides: A review on cellulose as a reinforcement material

“…[59] Essential oil/glycerol &PEG The addition of essential oil reduces water vapor permeability, tensile strength, moisture absorption and increases transparency of film. [60] Chitin nanofibrils (CNF) The film shows transparent, strong antibacterial activity and improved mechanical properties. [61] Silver nanoparticles (Ag) & PVP/PEG Addition of nanoparticles exhibit higher thermal stability, strength properties, antimicrobial activity & lower swelling behavior of film.…”

Selection of biopolymers to develop a biodegradable and ediblefilm for packaging of luncheon chicken meat slices

“…On the basis of preliminary trials, it was found that carboxy-methyl-cellulose (CMC), potato starch and chitosan were the most suitable biopolymer to form edible film in laboratory condition. Preliminary trials also showed that 90°C for 30 minutes and 70°C for 8-10 h were the best suitable temperature and time combination for preparation of film forming solution and film drying, respectively for carboxy-methyl-cellulose (CMC) and potato starch (Soni et al, 2016). For chitosan, these were at 80°C for 60 minutes and 35°C for 24 h respectively, as the best suitable time temperature combinations for the preparation of film forming solution and film drying.…”

“…The goal of this work was the study of CMC on physical-mechanical properties of starch based composite films intended to be used as edible or biodegradable films. Muppalla et al (2014) and Soni et al (2016) had found 1% CMC showing excellent film forming properties but it had very weak mechanical properties. For packaging of luncheon chicken slices, CMC film was most suitable which reduces moisture loss or enhances the shelf life and quality of product.…”

Properties of Edible Film Produced using Combination of Collagen Extracts of Bligon Goatskin with Glycerol

“…Edible films of three types of material (glycerol, starch and gum nuts) developed as a composite packaging material for fruit products (Saberi et al, 2016). The use of essential oils incorporated to carrageenan as material for edible film developed by Soni et al (2015) as the packaging material in the chicken patties product.…”