Evaluating the Effect of Poly Lactic Acid based Nanocomposite containing Polylophium involucratum Essential Oil on Storage Period and Sensory qualities of fresh minced meat

There is a growing demand for new packaging technologies that fulfill the quality and food safety for users (food producers, processors and consumers). Antimicrobial Food Packaging Based on Biodegradable Materials is a good alternative for conventional packaging. In order to develop the antimicrobial composite films, biodegradable poly-lactic acid (PLA) polymer was incorporated with nanochitosan particles (NCS) and different concentrations of Polylophium involucratum EO (PEO) by using the solvent casting method. The resulting films were characterized by mechanical and physical tests. The effects of the films on the chemical, microbial and sensory properties of the minced lamb were examined during the ۱۱ days they were refrigerated. Mechanical examination revealed that NCS had no negative effect on all mechanical parameters tested and addition of PEO made films more flexible. Moreover, according to physical analysis, incorporation of PEO to the composite solution improved water vapor permeability of the resulting films. As for color, PEO incorporated films were more opaque and yellow. FTIR spectra analysis of PLA/NCS/PEO blends showed the characteristic bands of PLA- ased materials. Based on the microbiological, chemical and sensory evaluation of the minced lamb, increasing concentrations of PEO in composite film extended the shelf life in a positive manner. In conclusion, development of active packaging, specifically that with antimicrobial properties and renewable and environmentally friendly materials could be an innovative approach in future packaging technologies.

Keywords:

Poly Lactic Acid , Nanochitosan , Polyphium involucratum essential oil , meat , shelf life