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

Abstract

Environmental concerns over disposal of non-renewable food packaging materials contributed to renewed interest in development of edible coating and films. Meat is one of the most nutrient rich food items and is therefore, highly perishable item due to a considerable microbial load and its autolytic degradation. Edible films and coatings extend the shelf life of foods and others by acting as barriers and also as carriers of substances to inhibit pathogenic and spoilage microorganisms. So, it was proposed to develop edible film as primary packaging material and LDPE film as secondary packaging material for luncheon chicken slices to protect from environmental hazards. The present study revealed 2% carboxymethyl-cellulose (CMC) best suited for the preparation of edible film on the basis of parameters like elongation ability, film solubility and transparency. As in the cases of 1% and 1.5% levels of carboxy-methyl-cellulose (CMC) film, although they were superior in film solubility and elongation ability, it was difficult to wrap meat products with those films due to their poor mechanical property.

Preparation and Characterization of New Environmentally Friendly Starch-Cellulose Materials Modified with Casein or Gelatin for Agricultural Applications

“…However, synthetic materials have a negative impact on the environment, due to their long degradation time. Therefore, there is increasing interest in the design and production of novel biodegradable composites from renewable resources [1,2,3,4,5,6].…”

Enhancement of Shelf Life of Guava Fruits by Application of Chitosan based Nanoemulsion

“…Pectin was used successfully as coating material to preserve colour and quality of dehydrated pineapple during storage (Saini and Sharma, 2016). Carboxy methyl cellulose was found suitable for edible coating due to its film solubity and elongation ability (Dipanwita and Kandeepan, 2017). W hey protein is extensively used for edible coating to enhance the shelf life of foods (Ranganathan et al, 2019).…”

Utilization of cellulose and ulvan from the green seaweed Ulva lactuca in the development of composite edible films with natural antioxidant properties

“…(Gomaa et al 2018;Guidara et al 2019Guidara et al , 2020. These edible and biodegradable films can be utilized to restrain the movement of water, oxygen, and carbon dioxide as well as they can enhance selected nutritional properties (Bhattacharya and Kandeepan 2017).…”