Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat

chilled meat is extremely susceptible to microbial contamination during processing and storage. Therefore, a new edible starch-based antibacterial composite film with thyme oil microemulsions(ME) or microcapsules(TMS) was prepared. The slow-release characteristic, bacteriostatic property and the pre...

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Bibliographic Details
Published in:Food science & technology 2021-03, Vol.139, p.110462, Article 110462
Main Authors: Yuan, Lanyu, Feng, Wu, Zhang, Zhao, Peng, Yunyan, Xiao, Yao, Chen, Jiaping
Format: Article
Language:English
Subjects:
Antibacterial composite film
Chilled meat
Microcapsule
Slow-release
Thyme oil
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Summary:chilled meat is extremely susceptible to microbial contamination during processing and storage. Therefore, a new edible starch-based antibacterial composite film with thyme oil microemulsions(ME) or microcapsules(TMS) was prepared. The slow-release characteristic, bacteriostatic property and the preservation effect on chilled meat of the films were evaluated. The results showed that the cumulative release rates of composite films containing 5% microemulsion and 5% microcapsule were much less than the film containing 5% thyme oil. The antibacterial effect of film containing thyme oil microemulsion (ME-S) was stronger than that of film containing thyme oil microcapsule (TMS-S), but both of their antibacterial effect increased as the concentration increased. The overall fresh-keeping effect of composite films on chilled meat at 0–4 was blank 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.110462