Chitosan/TiO <sub>2</sub> nanoparticle/ <i>Cymbopogon citratus</i> essential oil film as food packaging material: Physico‐mechanical properties and its effects on microbial, chemical, and organoleptic quality of minced meat during refrigeration
Samaneh Hosseinzadeh, Razieh Partovi, Fazeleh Talebi, Amir Babaei
Abstract
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 (TiO2) 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 TiO2 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 TiO2 NPs yielded the best results. Practical applications Results of this study revealed that chitosan film incorporated with C. citratus EO has antimicrobial activity against all investigated bacterial groups. Incorporation of TiO2 NPs in chitosan film could improve mechanical properties of the film. Food packaging with chitosan film incorporated with C. citratus EO and TiO2 NPs is a promising approach of food packaging in order to maintain microbial and chemical quality of food at refrigerated temperature while improving organoleptic properties of minced beef without causing environmental pollution and use of petroleum resources.