Antioxidant chitosan film containing lemongrass essential oil as active packaging for chicken patties

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.

Automated summary

The study developed an active packaging film (LGCF) based on chitosan combined with lemongrass essential oil, applied in chicken patties to extend shelf life, reduce oxidation and microbial deterioration.