Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India.
Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India.
Food Chem. 2024 Jan 15;431:137103. doi: 10.1016/j.foodchem.2023.137103. Epub 2023 Aug 7.
The current study aimed to develop a sustainable solution to extend the shelf life of chicken meat by developing starch-based functional film embedded with polyphenolic extract of waste petioles of betel leaf (BLP). The results showed that loading of the extract significantly (p < 0.05) improved flexibility, thickness, water solubility, DPPH radical scavenging activity, and UV light protection ability by enhancing intermolecular interactions among potato starch, guar gum, and the extract. The developed film showed optimum mechanical and water barrier properties at a 4% BLP extract concentration computed through TOPSIS method (A multi-criteria decision-making approach). During the shelf life study, the extract embedded film maintained the quality of chicken meat for up to 12 days at refrigerated temperature. Biodegradation time of the extract-blended films was considerably decreased to 14 days from 28 days for the native film, indicating suitable alternative to non-biodegradable film for storing the raw meat.
本研究旨在开发一种可持续的解决方案，通过开发嵌入多酚提取废叶贝叶（BLP）的淀粉基功能薄膜来延长鸡肉的保质期。结果表明，提取物的加载显著（p < 0.05）提高了薄膜的柔韧性、厚度、水溶性、DPPH 自由基清除活性和紫外光保护能力，增强了马铃薯淀粉、瓜尔胶和提取物之间的分子间相互作用。通过 TOPSIS 方法（多准则决策方法）计算，在 4%BLP 提取物浓度下，所开发的薄膜表现出最佳的机械和水分阻隔性能。在保质期研究期间，在冷藏温度下，嵌入提取物的薄膜可将鸡肉的质量保持长达 12 天。与天然薄膜相比，提取物混合薄膜的生物降解时间从 28 天缩短到 14 天，表明其适合替代不可生物降解的薄膜来储存生肉。
