Abstract
An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film with thyme essential oil (0%, 0.5%, 1%, and 2%) not in direct contact with the meat. Our aim was to reduce the impact of thyme essential oil (EO) on meat sensory properties by using a chemotype with low odor intensity. The pH, color parameters, microbial populations, and sensory properties were assessed during 4 weeks of refrigerated storage. The presence of EO films reduced yeast populations, whereas aerobic mesophilic bacteria, lactic acid bacteria, and enterobacteria were not affected by the presence of the EO in the films. Meat color preservation (a *) was enhanced in the presence of EO, giving a better appearance to the packaged meat. The presence of the chitosan-EO layer reduced water condensation inside the package, whereas packages containing only chitosan had evident water droplets. Thyme odor was perceived as desirable in cooked meat, and the typical product odor intensity decreased by increasing the EO concentration. Further studies should point towards developing oil blends or combinations with natural antimicrobial agents to be incorporated into the film to improve its antimicrobial properties.
Highlights
Active food packaging may include oxygen scavengers, moisture absorbers, ultraviolet barriers, or compounds that deliver flavoring, antioxidant, or antimicrobial agents [1]
Its major component is 1,8-cineole, so it may be considered as a reported endemic Spanish thyme: 1,8-cineole chemotype [14]
Edible films with essential oil (EO) are safe for consumers and there is no need to use warnings labels to not eat the package
Summary
Active food packaging may include oxygen scavengers, moisture absorbers, ultraviolet barriers, or compounds that deliver flavoring, antioxidant, or antimicrobial agents [1]. Packaging materials are usually made of synthetic polymers, such as plastic films and multicomponent packages, and they can be used as carriers of active compounds; the use of edible materials has safety advantages and is more likely to be accepted by consumers. Active edible films can be prepared from plant or animal based proteins, starches, cellulose derivatives, chitin/chitosan, gums, lipids, or mixtures [2]. Chitosan has the ability to form edible and biodegradable films that can carry and release compounds with antimicrobial or antioxidant abilities [3,4,5,6]. The use of natural products, such as essential oils (EOs), as food preserving agents is being promoted given the current trend towards green consumerism. EO impairs strong flavor, odor, and even some colors, their use is limited to such foods that
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