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Preparation, characterization, and preservation performance of active polylactic acid film containing Origanum majorana essential oil and zinc oxide nanoparticles for ground meat packaging
Author(s) -
Negahdari Maryam,
Partovi Razieh,
Talebi Fazeleh,
Babaei Amir,
Abdulkhani Ali
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15013
Subject(s) - origanum , marination , shelf life , food packaging , food science , polylactic acid , chemistry , ultimate tensile strength , zinc , chemical engineering , water activity , materials science , essential oil , polymer , water content , composite material , organic chemistry , engineering , geotechnical engineering
The aim of this study was to assess the physical, mechanical and color properties of polylactic acid film incorporated with Origanum majorana (1% and 1.5% v/v) essential oil and zinc oxide nanoparticles (1% w/v) and to evaluate the microbial, chemical and organoleptic changes imposed on ground meat packed in the films at refrigerator temperature during 8 days of storage. Moisture content of PLA film was 2.94% which increased to 5.71% in 1.5% O. majorana EO and decreased to 2.76% in 1% ZnO NPs. Water vapor permeability of PLA film has shown 3.52‐ and 1.53‐fold increase after incorporation of 1.5% O. majorana EO and 1% ZnO NPs, respectively. Tensile strength of the PLA film decreased by 76% after incorporation of O. majorana EO while increased by 25% after the addition of ZnO NPs. Active PLA film incorporated with 1.5% O. majorana EO extended meat shelf life and lead to the most favorable sensory properties. Practical applications The results of this study revealed that PLA film incorporated with O. majorana EO and ZnO NPs has antimicrobial activity against all investigated bacterial groups and also is a promising approach to food packaging in order to maintain microbial and chemical quality of food at refrigerated temperature, while improving the sensory properties of ground beef without causing environmental pollution and obviating the use of petroleum resources.