Replacement of polyethylene oxide by peach gum to produce an active film using Litsea cubeba essential oil and its application in beef

This study evaluated the effects of adding various concentrations (0 %, 1 %, 2 %, and 3 %) of peach gum (PG) to films made from polyethylene oxide (PEO) combined with Litsea cubeba essential oil (LCEO) to be utilized as active packaging for food in the future. The findings showed that the film containing PG 2 % concentration had the best physic-mechanical properties. In films made with PG, the glass transition temperature was significantly improved. Combining PG and PEO resulted in films that were brighter in color, had lower WVP values, and had the lowest water activity. Furthermore, XRD demonstrated that PG additions were compatible with the film of PEO blended with LCEO. The PG films formulated with PG presented high antioxidant and antibacterial activity against Staphylococcus aureus and E. coli. Wrapping beef with P2G2 film led to maintaining its quality with suitable levels of pH, TBARS, and TVB-N. This also decreased the number of E. coli and S. aureus in beef throughout the storage period. The results indicate that adding PG to PEO films enhances their suitability for food preservation.

Automated summary

This study evaluated the effects of adding different concentrations (0%, 1%, 2%, and 3%) of peach gum (PG) to films made from polyethylene oxide (PEO) combined with Litsea cubeba essential oil (LCEO) for future use as active food packaging. The results showed that the film with 2% PG concentration had the best physical and mechanical properties. The addition of PG improved the glass transition temperature and resulted in films with brighter color, lower water vapor permeability, and the lowest water activity. Furthermore, PG films exhibited high antioxidant and antibacterial activity and maintained the quality of wrapped beef during storage.