Starch-polyester bilayer films with phenolic acids for pork meat preservation

[Display omitted] •Active starch-polyesters (PLA:PHBV) bilayers with phenolic acids were obtained.•Active bilayers showed improved functional properties for meat packaging uses.•Active bilayers reduced lipid oxidation and pH changes of cold-stored packaged meat.•Active bilayers extended shelf-life a...

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Bibliographic Details
Published in:Food chemistry 2022-08, Vol.385, p.132650-132650, Article 132650
Main Authors: Hernández-García, Eva, Vargas, Maria, Chiralt, Amparo
Format: Article
Language:English
Subjects:
Active packaging
Animals
Biodegradable bilayer films
Food Packaging
Hydroxybenzoates
Meat - microbiology
Phenolic acids
PLA-PHBV blend
Polyesters - chemistry
Pork Meat
Pork meat preservation
Red Meat
Starch
Starch - chemistry
Swine
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Summary:[Display omitted] •Active starch-polyesters (PLA:PHBV) bilayers with phenolic acids were obtained.•Active bilayers showed improved functional properties for meat packaging uses.•Active bilayers reduced lipid oxidation and pH changes of cold-stored packaged meat.•Active bilayers extended shelf-life and improved quality of packaged pork meat. Starch (S) films containing gellan gum (90:10) and polyester (P) blend films (PLA:PHBV, 75:25) with and without ferulic, p-coumaric or protocatechuic acid at 2% (w/w) were obtained by melt-blending and compression moulding for the purposes of obtaining SP bilayers by thermo-compressing both monolayers together. These were characterised as to their mechanical and barrier properties and as to their performance as packaging materials for pork meat slices. The incorporation of phenolic acids promoted the water vapour and oxygen barrier capacity of bilayers while reducing their stiffness and resistance to break, mainly in the case of protocatechuic acid. Phenolic acids significantly improved the antioxidant capacity of the bilayer films, reducing the lipid oxidation of packaged meat during storage. Phenolic acid loaded bilayers also reduced the microbial counts of meat, mainly for lactic acid bacteria. These effects positively affected the development of the sample pH and colour parameters throughout storage. Active starch-polyester bilayer films exhibited great potential as a means of extending the shelf-life and improving the quality preservation of pork meat.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.132650