Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application

Active packaging systems are considered an effective way to prolong the shelf life of fresh food products. This study compared five different biopolymer films for their ability delay lipid oxidation raw chicken meat. New antioxidant poly lactic acid film was prepared by coating surface with chitosan or chitosan/caseinate blend enriched rosemary essential oil at concentration 1% and 2%. Films were characterized in terms microstructure, water vapor permeability, mechanical properties, capacity. In vivo done using minced meats stored 4 °C analysed after 0, 4, 7, 11, 14, 21 days. Results indicated that transmission rate reduced presence assumed lowest value (1.23 ± 0.03 × 10−4 g m-2 s-1) 2% oils. The showed capacity maximum 6% equivalent 6,25 μg REO/mL. from test active able reduce meat during storage anaerobic modified atmosphere condition: samples packed constant malondialdehyde (MDA) colour up 14 days reduction heptanal ethanol control (72 % 90 respectively). Overall, this has demonstrated PLA coated a promising delivery method providing effects