Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ε-polylysine and evaluation of their effects on the preservation of chilled chicken breast

Three edible food packaging films loaded with perillaldehyde (P), thymol (T), or epsilon-polylysine (epsilon-PL) in gelatin/ zein (G/Z) nanofibers were prepared and characterized. Their effects on the preservation of chilled chicken breast were evaluated. Results showed that the addition of perillaldehyde, thymol, and epsilon-polylysine improved the morphology and diameter of the G/Z. Loading with perillaldehyde improved the elongation and tensile strength of the G/Z/P by 18% and 55%, respectively. The water vapor permeability and oxygen permeability of the G/Z/P were lower than those of the G/Z/T and G/Z/epsilon-PL. X-ray diffraction, differential scanning calorimetry suggested that perillaldehyde enhanced the thermal stability of the G/Z/P. Measurements of 3-(4,5-Dimethylthiazol-2-yl)2,5-diphenyltetrazolium bromide (MTT), total volatile basic nitrogen, and total viable bacterial counts demonstrated that the G/Z/P had good bio-compatibility and effectively prolonged the shelf life of chilled chicken breasts by over 6 days. Therefore, the G/Z/P developed herein has potential application in chilled meat packaging.

Automated summary

Three edible food packaging films loaded with different edible spices were prepared, and their effects on the preservation of chilled chicken breast were evaluated. The results demonstrated that these films could effectively prolong the shelf life of chicken breast.