Development and efficiency assessment of oxidized starch/polyvinyl alcohol/agarose ternary blend-based absorbent pads...

To address consumer concerns regarding exudate from fresh chicken, this study aims to develop an active food packaging material with excellent antibacterial properties, mechanical strength, and moisture management capabilities by preparing oxidized corn starch/polyvinyl alcohol/agarose (OST/PVA/AG) composite pads using oxidized corn starch (OST) as a functional enhancer. Fourier transform infrared spectroscopy and X-ray diffraction analyses confirmed that OST was successfully incorporated into the PVA/AG matrix through intermolecular hydrogen bonding and esterification cross-linking reactions. These interactions enhanced intermolecular forces and reduced the material's crystallinity. Microscopic morphology revealed that the composite pads exhibited a homogeneous porous structure, with thickness and color varying with increasing OST content. Performance tests indicated that the antibacterial efficacy against E. coli and S. aureus improved significantly in a dose-dependent manner as the OST content increased. Considering the overall performance, the composite pad containing 1% OST demonstrated optimal antibacterial effects (inhibition rate exceeding 99%), mechanical properties (tensile strength of 0.54 MPa, elongation at break of 72%), and water absorption capacity (4.5 g/g), with a cell viability of 85%, indicating good biocompatibility. Chicken preservation experiments further confirmed that the OST/PVA/AG-IV pad effectively absorbed exudate and inhibited microbial growth. After 6 days of storage, the total volatile basic nitrogen (TVB-N) value of the chicken was maintained at 14.81 mg/100 g, and the total viable count remained below the spoilage threshold, significantly extending the shelf life by approximately 1 day compared to the control group. These results confirm the promising application potential of OST/PVA/AG composite pads in the field of meat preservation.