Preparation of Edible Film Based on Chitosan-Litchi Wood Essential Oil and Its Application on Chilled Chicken Storage

ZHENG Yuxi; DONG Lei; HAN Ming; LI Yeqing; LI Chonggao

doi:10.13386/j.issn1002-0306.2020070104

Volume 42 Issue 6

Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(6): 214-219. > DOI: 10.13386/j.issn1002-0306.2020070104

ZHENG Yuxi, DONG Lei, HAN Ming, LI Yeqing, LI Chonggao. Preparation of Edible Film Based on Chitosan-Litchi Wood Essential Oil and Its Application on Chilled Chicken Storage[J]. Science and Technology of Food Industry, 2021, 42(6): 214-219. DOI: 10.13386/j.issn1002-0306.2020070104

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Preparation of Edible Film Based on Chitosan-Litchi Wood Essential Oil and Its Application on Chilled Chicken Storage

Food Department, Guangzhou City Polytechnic, Guangzhou 510640, China

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Received Date: July 09, 2020
Available Online: March 15, 2021

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Abstract

In order to understand the application of chitosan-litchi wood essential oil edible film in food preservation, litchi wood essential oil edible film was prepared by adding 0%, 2%, 4%, 6%, 8% and 10% litchi wood essential oil(v/v, based on the volume of chitosan solution). By comparing the mechanical properties, barrier properties, antimicrobial properties and antioxidant properties, the optimal amount of litchi wood essential oil was obtained. The sensory indexes and quality changes(pH value, TVB-N and total bacterial count) of chilled chicken were analyzed using 8% litchi wood essential oil edible film. The results showed that the mechanical properties, barrier properties and antimicrobial properties of the composite edible film were improved with the increase of the proportion of essential oil content. Among the proportions, 8%(v/v, based on the volume of chitosan solution) of litchi wood essential oil were the best. The thickness, water vapor permeability(WVP), tensile strength, extensibility, DPPH radical scavenging rate and ABTS radical scavenging rate were 0.044±0.0012 mm, 0.499±0.019 g·mm/m²·h·KPa, 34.674±1.2 MPa, 53.92%±1.04%, 32.51%±1.42% and 35.74%±1.14%, respectively. The chilled chicken were packed by edible films and cling film. The TVB-N and total bacterial count were effectively inhibited during 7 days. The results indicated that chitosan-litchi wood essential oil edible film could effectively prolong the shelf life of chilled chicken and had better preservation effect comparing with ordinary preservative film.
- litchi essential oil chitosan film,
- antimicrobial,
- chilled chicken,
- preservation

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