Development of active packaging films incorporating HP-β-CD encapsulated laurel essential oil for pork preservation

The preservation of meat products is challenged by microbial growth, lipid oxidation, and enzymatic spoilage. In this study, a starch-chitosan (S-CS) based active packaging film incorporating hydroxypropyl-β-cyclodextrin (HP-β-CD) encapsulated laurel essential oil (LEO) microcapsules (S-CS@0.5 % MIC) was developed. The microcapsules exhibited high encapsulation efficiency (83.59 %) and enhanced thermal stability. Structural and morphological analyses (SEM, FTIR, XRD, TGA) confirmed successful encapsulation and compatibility with the film matrix. The optimized film showed improved mechanical properties, strong antioxidant activity (81.46 % DPPH and 40.51 % ABTS radical scavenging), and sustained antimicrobial efficacy against Escherichia coli and Staphylococcus aureus. Release studies demonstrated a Fickian-controlled diffusion of 1,8-cineole, supporting its long-term functionality. When applied to pork, the film effectively reduced weight loss, delayed discoloration and pH increase, and suppressed TVB-N, TBARS, and microbial growth, with TVC remaining below 6.5 log CFU/g up to 9 days. These results highlight the potential of biodegradable microencapsulated essential oil-based films as sustainable solutions for extending the shelf life and maintaining the quality of perishable meat products.