Plasma-treated polyethylene coated with polysaccharide and protein containing cinnamaldehyde for active packaging films and applications on tilapia (Orechromis niloticus) fillet preservation

• Published in: Food control 2021-07, Vol.125, p.108016, Article 108016
• Main Authors: Loke, Xin-Jie, Chang, Chao-Kai, Hou, Chih-Yao, Cheng, Kuan-Chen, Hsieh, Chang-Wei
• Format: Article
• Language: English
• Subjects: Antimicrobial active packaging; Carboxymethyl cellulose; Fish collagen; Plasma; Tilapia preservation; Vibrio parahaemolyticus
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2021.108016

This study aimed to develop an antimicrobial active packaging using carboxymethyl cellulose (CMC) or collagen (COL) as carriers of cinnamaldehyde (CNMA) coating on plasma-treated low density polyethylene (LDPE) for application on tilapia fillet packaging. COL carriers exhibited stronger antimicrobial and antioxidant activities than no carrier and CMC. The films also showed good physical and mechanical properties after coating. The results on tilapia preservation analysis showed that the COL with 6% CNMA slowed the total plate count and growth of Vibrio parahaemolyticus by about 1.82 log colony-forming units (CFU)/g and 1.76 log CFU/g compared to the control at day 14. All active films were better than Control in delaying the production of volatile basic nitrogen and thiobarbituric acid during storage whilst simultaneously maintaining organoleptic properties. Based on results, the antimicrobial active films significantly prolonged the shelf life of tilapia fillets to 3 days compared with the Control group. The COL with 6% CNMA may potentially play an effective role in maintaining and preserving the microbial qualities of tilapia fillets. •Active packaging for tilapia preservation was developed by plasma technology.•Collagen improves the preservation of LDPE coated cinnamaldehyde by plasma.•The active packaging delayed freshness index decreased of tilapia for 14 days.•Active packaging reduced V. parahaemolyticus (1.76 log CFU/g) on tilapia.