ntioxidant chitosan film containing lemongrass essential oil as active packaging for chicken pattie

Author(s)

Ferreira Contini, Luana Roland ^[1] ; Zerlotini, Thais de Souza ^[1] ; Brazolin, Isadora Fernandes ^[1] ; dos Santos, Jackson Wesley Silva ^[1] ; Silva, Mariangela Fatima ^{[1, 2]} ; Lopes, Patricia Santos ^[1] ; Sampaio, Klicia Araujo ^[3] ; de Carvalho, Rosemary Aparecida ^[4] ; Venturini, Anna Cecilia ^[1] ; Pedroso Yoshida, Cristiana Maria ^[1]

Affiliation

^[1] Fed Sao Paulo Univ, UNIFESP, Inst Environm Chem & Pharmaceut Sci, Diadema, SP - Brazil

^[2] IFSC Fed Inst Educ Sci & Technol Santa Catarina, Sao Miguel Do Oeste - Brazil

^[3] Univ Estadual Campinas, UNICAMP, Fac Food Engn, Campinas - Brazil

^[4] Univ Sao Paulo, Fac Anim Sci & Food Engn, Pirassununga - Brazil

• Document type: Journal article
• Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 46, n. 1 NOV 2021.
• Web of Science Citations: 0

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 degrees 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 degrees C) protected the lipidic oxidation (lower TBARS) and maintained the microbiological and pH characteristics. (AU)

• FAPESP's process: 16/21073-4 - Botanical inseticide incorporation in active packaging system to flour products
• Grantee: Cristiana Maria Pedroso Yoshida
• Support Opportunities: Regular Research Grants
• FAPESP's process: 14/21252-0 - Equilibrium and production processes of biofuels and bioproducts
• Grantee: Antonio José de Almeida Meirelles
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 18/10491-5 - Development of a new material of active and biodegradable packaging: chitosan film and antioxidant compound (lemongrass essential oil)
• Grantee: Luana Roland Ferreira Contini
• Support Opportunities: Scholarships in Brazil - Scientific Initiation