Chitosan–green tea extract powder composite pouches for extending the shelf life of raw meat

In this study, Chitosan–green tea extract composite film was synthesized by a simple one-pot procedure and was ably characterized using XRD, FTIR, SEM, etc. The influence of noted factors such as water content, water solubility, water vapour transmission rate, contact angle and thermal stability was...

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Bibliographic Details
Published in:Polymer bulletin (Berlin, Germany) Germany), 2017-08, Vol.74 (8), p.3399-3419
Main Authors: Mujeeb Rahman, P., Abdul Mujeeb, V. M., Muraleedharan, K.
Format: Article
Language:English
Subjects:
Antioxidants
Bacteria
Characterization and Evaluation of Materials
Chemistry
Chemistry and Materials Science
Chitosan
Complex Fluids and Microfluidics
Contact angle
E coli
Fourier transforms
Green tea
Low density polyethylenes
Meat
Moisture content
Organic Chemistry
Original Paper
Particulate composites
Physical Chemistry
Polyethylene
Polymer Sciences
Polyphenols
Shelf life
Soft and Granular Matter
Synthesis
Thermal stability
Water vapor
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Summary:In this study, Chitosan–green tea extract composite film was synthesized by a simple one-pot procedure and was ably characterized using XRD, FTIR, SEM, etc. The influence of noted factors such as water content, water solubility, water vapour transmission rate, contact angle and thermal stability was investigated in detail. The antimicrobial and antioxidant potentials of all the synthesized films were determined. Finally, an optimized composite film was crafted into a pouch-like bag for packing raw chicken meat. The efficiency of this smart pouch to extend shelf life of raw meat was compared with the common synthetic packaging material of low-density polyethylene.
ISSN:0170-0839
1436-2449
DOI:10.1007/s00289-016-1901-2