Effects of guar gum/chitosan edible films functionalized with citronellal/HPβCD inclusion complex on Harbin red sausage preservation

Abstract

Harbin red sausage is a traditional local pork meat product in China, but it is susceptible to microbial contamination and lipid oxidation, leading to quality deterioration. Herein, guar gum (GG)/chitosan (CS) edible films functionalized with citronellal/hydroxypropyl-β-cyclodextrin inclusion complex (CIT/HPβCD-IC) were fabricated for Harbin red sausage preservation. Results demonstrated CIT/HPβCD-IC was successfully prepared and observed by SEM due to the bathochromic shift of maximum absorption peak of CIT, and the formation of new bonds was confirmed by FTIR analysis, suggesting the embedding of CIT into HPβCD cavity. The changes of functional groups stretching vibrations suggested successful loading of CIT/HPβCD-IC into the GG/CS edible films. Furthermore, the incorporation of CIT/HPβCD-IC enhanced the microstructural, mechanical and barrier properties, and improved the antibacterial activities, biodegradability and thermal stability of the GG/CS edible films. Particularly, the GG/CS edible films incorporated with 1 % CIT/HPβCD-IC (GG/CS-IC 1 %) enhanced the storage stability of Harbin red sausage at 4 °C by decreasing the weight loss rate, maintaining the pH, color, and textural stabilities, retarding the microbial growth and lipid oxidation of the sausage samples. Findings here suggested that GG/CS-IC 1 % edible films showed great potential as novel multi-functional edible packaging materials for Harbin red sausage preservation.