Starch-based film functionalized with Zanthoxylum armatum essential oil improved the shelf life of beef sauce

• Published in: Food science & technology 2023-06, Vol.183, p.114930, Article 114930
• Main Authors: Liu, Jiahui, Wang, Yanling, Hou, Xiaoyan, Cui, Qiang, Wu, Hejun, Shen, Guanghui, Luo, Qingying, Li, Shanshan, Liu, Xinyan, Li, Meiliang, Zhou, Man, Zhu, Xiang, Chen, Anjun, Zhang, Zhiqing
• Format: Article
• Language: English
• Subjects: Active packaging; Beef sauce; Preservation effect; Starch-based antimicrobial composite film; Zanthoxylum armatum essential oil
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2023.114930

The quality of beef sauce encapsulated with a starch-based antimicrobial composite film loaded with Zanthoxylum armatum DC. essential oil (ZEO) was demonstrated. The antioxidant and antimicrobial activities of ZEO and composite film were examined, and the sensory, weight loss, peroxide value (POV), acid value (AV), total volatile base nitrogen (TVB-N), and aerobic plate count of the beef sauce were monitored during preservation. The results showed that the ZEO and composite film had antimicrobial activity, with the latter exhibiting higher antioxidant properties. During the preservation, the indicators of beef sauce packaged with ZEO composite film reached the national limit around the 12th day and had an extended shelf life of 12–14 days, 4–6 days longer than the Control group. Therefore, the study suggests that the starch-based antimicrobial composite film can be used as an active packaging film to prolong the shelf life of beef sauce. [Display omitted] •The addition of ZEO increased the antimicrobial and antioxidant effects of cassava starch/chitosan/KGM composite film.•SCKZ composite film can retard the growth of spoilage microorganisms and extend the shelf life of beef sauce by 4-16d.•It is proved that SCKZ active composite film has great application potential in food packaging.