Expanding the shelf life of chicken fillets by the use of polylactic acid (PLA) active films: An investigation of orange oil antibacterial potential


YILDIZ E., Aydogdu Emir A.

Polymer Engineering and Science, 2024 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Publication Date: 2024
  • Doi Number: 10.1002/pen.26710
  • Journal Name: Polymer Engineering and Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, PASCAL, Aerospace Database, Applied Science & Technology Source, Biotechnology Research Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, Computer & Applied Sciences, INSPEC, Metadex, Civil Engineering Abstracts
  • Keywords: antimicrobial package, chicken fillets, orange oil, polylactic acid (PLA), shelf life
  • Middle East Technical University Affiliated: Yes

Abstract

In this study, orange oil was incorporated into biodegradable polylactic acid (PLA) at various concentrations (1.25%, 1.875%, 2.5%, and 3.75% w/v) to develop potential antimicrobial food packages. Increasing orange oil concentration caused a gradual increase in the films' opacity values, making them more appropriate for packaging of foods having a potential to be affected from UV-light. Independent of orange oil concentration, the water vapor permeability of the films decreased. While orange oil incorporation did not alter thermal stability of the active films, a slight reduction in glass transition and melting temperature values was observed. The antimicrobial activity of the films was examined on the most common food-borne pathogens (E. coli, S. aureus), and it is only the film containing 3.75% w/v (PLA_3) that showed an inhibitory activity on both microorganisms. Finally, the shelf life of the chicken fillets packed with neat PLA (PLA_0) and PLA_3 films was compared, and PLA_3 increased the shelf life up to day-9. Highlights: Various concentrations of orange oil were used to develop active polylactic acid (PLA) films. Opacity of the films increased with increasing oil concentration. Incorporation of orange oil resulted in decreasing water vapor permeability. Orange oil worsened both tensile strength and elongation at break of films. PLA_3 inhibited the growth of microorganisms and extended the shelf life of chicken fillet.