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  • Title: Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ɛ-polylysine and evaluation of their effects on the preservation of chilled chicken breast.
    Author: Wang D, Sun J, Li J, Sun Z, Liu F, Du L, Wang D.
    Journal: Food Chem; 2022 Mar 30; 373(Pt A):131439. PubMed ID: 34717090.
    Abstract:
    Three edible food packaging films loaded with perillaldehyde (P), thymol (T), or ɛ-polylysine (ɛ-PL) in gelatin/zein (G/Z) nanofibers were prepared and characterized. Their effects on the preservation of chilled chicken breast were evaluated. Results showed that the addition of perillaldehyde, thymol, and ɛ-polylysine improved the morphology and diameter of the G/Z. Loading with perillaldehyde improved the elongation and tensile strength of the G/Z/P by 18% and 55%, respectively. The water vapor permeability and oxygen permeability of the G/Z/P were lower than those of the G/Z/T and G/Z/ɛ-PL. X-ray diffraction, differential scanning calorimetry suggested that perillaldehyde enhanced the thermal stability of the G/Z/P. Measurements of 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), total volatile basic nitrogen, and total viable bacterial counts demonstrated that the G/Z/P had good bio-compatibility and effectively prolonged the shelf life of chilled chicken breasts by over 6 days. Therefore, the G/Z/P developed herein has potential application in chilled meat packaging.
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