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Chitosan–green tea extract powder composite pouches for extending the shelf life of raw meat

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Abstract

In this study, Chitosan–green tea extract composite film was synthesized by a simple one-pot procedure and was ably characterized using XRD, FTIR, SEM, etc. The influence of noted factors such as water content, water solubility, water vapour transmission rate, contact angle and thermal stability was investigated in detail. The antimicrobial and antioxidant potentials of all the synthesized films were determined. Finally, an optimized composite film was crafted into a pouch-like bag for packing raw chicken meat. The efficiency of this smart pouch to extend shelf life of raw meat was compared with the common synthetic packaging material of low-density polyethylene.

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Authors and Affiliations

  1. Department of Chemistry, University of Calicut, Malappuram, Kerala, 673635, India

    P. Mujeeb Rahman, V. M. Abdul Mujeeb & K. Muraleedharan

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  1. P. Mujeeb Rahman
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  2. V. M. Abdul Mujeeb
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  3. K. Muraleedharan
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Correspondence to K. Muraleedharan.

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Mujeeb Rahman, P., Abdul Mujeeb, V.M. & Muraleedharan, K. Chitosan–green tea extract powder composite pouches for extending the shelf life of raw meat. Polym. Bull. 74, 3399–3419 (2017). https://doi.org/10.1007/s00289-016-1901-2

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  • DOI: https://doi.org/10.1007/s00289-016-1901-2

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