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首页> 外文期刊>Journal of polymers and the environment >Diffusion-Controlled Release of Sorghum Bran Polyphenols from Potato Starch–Zein Film Extends Shelf-Life of Chicken Meat
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Diffusion-Controlled Release of Sorghum Bran Polyphenols from Potato Starch–Zein Film Extends Shelf-Life of Chicken Meat

机译：Diffusion-Controlled Release of Sorghum Bran Polyphenols from Potato Starch–Zein Film Extends Shelf-Life of Chicken Meat

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Abstract In this work, 1-butyl-3-methylimidazolium chloride ([bmim]Cl) plasticized starch-protein films incorporated with sorghum bran extract were explored for the preservation of chicken breast meat at two different storage temperatures (25?°C and 4?°C). Under physico-chemical analysis, SBE-SP-IL film packed meat exhibited the lowest pH change at 4?°C while TBARS values were found to be within the acceptable range (2–2.5?mg MDA/ kg meat) at both storage temperatures. The pH and color change for UpM and SP-S film packed meat were found to be deteriorating under the specified storage conditions. The Principal Component Analysis of the physicochemical parameters (pH change, color, weight loss, and thiobarbituric acid value) of chicken meat samples indicated that the sorghum bran functionalized biocomposite films could extend the shelf-life of chicken meat to a substantial degree at both the storage temperatures. No microbial growth was observed in the chicken meat samples at 4?°C till the 15th day while at 25?°C, the microbial load was 5.52 log (colony-forming unit)/g meat on Day 5. Higuchi model revealed the release phenomenon of bioactive compounds from the biopolymer films into chicken meat is diffusion controlled, temperature and polarity dependent. [Bmim]Cl was found to have fairly low migration which suggested that this ionic liquid can be used safely as a plasticizer without any potential health threats. Conclusively, this work indicates the efficiency of the developed biopolymer film in food packaging applications as well as the impact of the fabricated film on the environment via estimating the migration of its constituents. Not only was the chicken meat observed to be successfully preserved within the various storage parameters, but even the risk of plasticizer leaching was lowered due to the use of ionic liquid as the plasticizer. Thereby, proving this active film to be a potentially eco-friendly and sustainable substitute for plastic packaging.

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