Expanding the shelflife of chicken fillets by the use of polylactic acid

In this study, orange oil was incorporated into biodegradable polylactic acid (PLA) at various concentrations (1.25%, 1.875%, 2.5%, and 3.75% w/v) to develop potential antimicrobial food packages. Increasing orange oil concentration caused a gradual increase in the films' opacity values, making...

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Bibliographic Details
Published in:Polymer engineering and science 2024-06, Vol.64 (6), p.2569
Main Authors: Yildiz, Eda, Emir, Ayca Aydogdu
Format: Article
Language:English
Subjects:
Antibacterial agents
Biopolymers
Escherichia coli
Ethylenediaminetetraacetic acid
Investigations
Oil spills
Packaging
Permeability
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Summary:In this study, orange oil was incorporated into biodegradable polylactic acid (PLA) at various concentrations (1.25%, 1.875%, 2.5%, and 3.75% w/v) to develop potential antimicrobial food packages. Increasing orange oil concentration caused a gradual increase in the films' opacity values, making them more appropriate for packaging of foods having a potential to be affected from UV-light. Independent of orange oil concentration, the water vapor permeability of the films decreased. While orange oil incorporation did not alter thermal stability of the active films, a slight reduction in glass transition and melting temperature values was observed. The antimicrobial activity of the films was examined on the most common food-borne pathogens (E. coli, S. aureus), and it is only the film containing 3.75% w/v (PLA_3) that showed an inhibitory activity on both microorganisms. Finally, the shelf life of the chicken fillets packed with neat PLA (PLA_0) and PLA_3 films was compared, and PLA_3 increased the shelf life up to day-9.
ISSN:0032-3888
DOI:10.1002/pen.26710