Abstract
The potential of citric acid (CA) included as a crosslinker for development of CMC-PVA films with better mechanical and lower solubility was examined. To make functional active packaging films for storage of perishable food products, the role of Aloe vera (AV) was also investigated. Addition of CA effectively improved the mechanical properties, reduced the water solubility, moisture content and water vapour permeability of the film. FTIR analysis confirmed that incorporation of CA led to formation of ester bonds and hence cross linking. AV the active component of the composite film, didn’t interfere with the barrier properties of the film and served as a protector against UV light. The film delayed lipid peroxidation and microbial growth of packaged minced chicken meat. Thus, incorporation of CA and AV were efficacious in developing an eco-friendly, water-resistant active packaging film that extended the shelf-life of minced meat.
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