Chitosan/montmorillonite bionanocomposites incorporated with rosemary and ginger essential oil as packaging for fresh poultry meat

The aim of this work was to develop bionanocomposites based on chitosan reinforced with two different montmorillonites (MMT's) (Cloisite (R) Na+ and Cloisite (R) Ca+2) incorporated with rosemary essential oil (REO) or ginger essential oil (GEO) and to test them as primary active packaging to fresh poultry meat. Characterization of the food samples was evaluated along 15 days of storage, under refrigeration (5 degrees C +/- 2 degrees C). Films have shown to be effective by extending the shelf life of the fresh poultry meat. Compared to pristine chitosan, reinforcement with nanoclays reduced lipid oxidation by half and microbiological contamination by 6-16%, but incorporation with EO's only improves the barrier to oxidation. No significant differences were observed between the two types of chitosan-MMT films or between the two EO's. Moreover, enrichment of chitosan-MMT films with EO's at 2% v/v, do not enhance the protection effect of the bionanocomposites.