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Biodegradable Active Packaging as an Alternative to Conventional Packaging: A Case Study with Chicken Fillets.
Jawad Sarfraz1, Anlaug Ådland Hansen1, John-Erik Haugen1
1Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, NO-1431 Ås, Norway.
Foods (Basel, Switzerland)
|June 2, 2021
Summary
New active packaging using polylactic acid blend (PLAb) with citral and cinnamon oil effectively preserves chicken fillet quality. This innovative food packaging shows potential to replace traditional materials, extending shelf life.
Area of Science:
- Food Science and Technology
- Materials Science
- Polymer Science
Background:
- Active packaging extends food shelf life by incorporating antimicrobial and antioxidant agents.
- Polylactic acid blend (PLAb) offers a biodegradable alternative to conventional packaging.
- Natural compounds like citral and cinnamon oil possess antimicrobial properties beneficial for food preservation.
Purpose of the Study:
- To evaluate the efficacy of PLAb-based active films incorporating citral and cinnamon oil for chicken fillet preservation.
- To assess the impact of active packaging on shelf life, microbial quality, and organoleptic properties of chicken fillets.
- To determine the potential of this active packaging as a substitute for traditional food packaging materials.
Main Methods:
- Compounding PLAb with citral and cinnamon oil to create active films.
- Producing 300 µm thick active films using blown film extrusion and thermoforming into trays.
- Packing chicken breast fillets under modified atmosphere packaging (60% CO2/40% N2 or 75% O2/25% CO2) and storing at 4 °C for 24 days.
- Analyzing drip loss, dry matter content, organoleptic properties, and microbial quality.
- Confirming active component presence (FTIR) and release (GC/MS), and assessing gas barrier properties.
Main Results:
- Active components (citral, cinnamon oil) were successfully incorporated into PLAb films and released into the headspace.
- No adverse effects on drip loss or dry matter content of chicken fillets were observed.
- PLAb-based active packaging effectively maintained the quality of chicken fillets over 24 days of storage.
- The active packaging demonstrated potential for replacing conventional materials like APET/PE trays.
Conclusions:
- PLAb-based active packaging with citral and cinnamon oil is a viable option for extending the shelf life and maintaining the quality of chicken fillets.
- This innovative packaging solution can serve as an effective replacement for traditional packaging materials in the poultry industry.
- Further research into optimizing active component release and barrier properties could enhance its application.
