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Physical Characterization and Pork Packaging Application of Chitosan Films Incorporated with Combined Essential Oils of Cinnamon and Ginger

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Abstract

Combinations of essential oils (EOs) can be an effective approach to reinforce their antimicrobial effects. In this sense, incorporation of two EOs into edible films may have supplementary utilizations in food packaging. Chitosan films containing combined EOs of cinnamon and ginger (1:1) at levels of 0.00, 0.05, 0.20, and 1.00% were developed and preliminarily characterized in the current study. The effect of the resulting materials on the antimicrobial and antioxidant properties of pork was then investigated during refrigerated storage (4 °C) over 9 days. Results showed that the presence of EOs markedly increased the thickness and opacity of the chitosan films, but did not modify the film solubility and water vapor permeability. When applied to the preservation of pork slices, these films were effective in retarding total microbial growth, increases in pH as well as lipid oxidation. The highest antioxidant and antimicrobial activities were observed in chitosan films incorporated with 1.00% EOs. These results suggest that chitosan-EO films have potential for application in pork packaging.

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Acknowledgements

This work was supported by alliance plan (LM201644) of SPAT.

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Authors and Affiliations

  1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, People’s Republic of China

    Yifei Wang, Yawen Xia, Pengyu Zhang, Lin Ye & Shoukui He

  2. Shanghai Qiangfeng Industrial Co., Ltd, Shanghai, 200540, People’s Republic of China

    Lianqiang Wu

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  1. Yifei Wang
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  2. Yawen Xia
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  3. Pengyu Zhang
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  4. Lin Ye
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  5. Lianqiang Wu
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  6. Shoukui He
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Correspondence to Shoukui He.

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Wang, Y., Xia, Y., Zhang, P. et al. Physical Characterization and Pork Packaging Application of Chitosan Films Incorporated with Combined Essential Oils of Cinnamon and Ginger. Food Bioprocess Technol 10, 503–511 (2017). https://doi.org/10.1007/s11947-016-1833-8

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  • DOI: https://doi.org/10.1007/s11947-016-1833-8

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