Chitosan/TiO_2 nanoparticle/Cymbopogon citratus essential oil film as food packaging material: Physico-mechanical properties and its effects on microbial, chemical, and organoleptic quality of minced meat during refrigeration

摘要

Active packaging improves food organoleptic properties, extends food shelf life, and increases food safety. Chitosan film was prepared using Cymbopogon citratus essential oil (0.5% and 1.5% vol/vol) and titanium dioxide (TiO_2) nanoparticles (NPs) (1% wt/ vol). Physical, mechanical, and color properties of the films were determined. Minced meat was packaged by the films and was stored at 4°C for 10 days. Microbiological, chemical, physicochemical, and organoleptic properties of the minced meat were evaluated. Addition of 1.5% C. citratus EO to chitosan film increased water vapor permeability about 28% and decreased film solubility in water. Incorporation of TiO_2 NPs increased water vapor permeability and tensile strength (TS) while decreased elongation at break (EB) from 4.77% to 2.94%. Treatments with C. citratus EO extended meat shelf life as total bacterial count was in acceptable range after 10 days of storage. In conclusion, the treatment with 1.5% of C. citratus EO and 1% of TiO_2 NPs yielded the best results.