The influence of forsythia essential oil and ZnO nanoparticles on the physicochemical properties of ASKG-based film and its effect on the preservation of meat quality

Abstract

The non-biodegradable plastic films used for food preservation are associated with health hazards and have a negative impact on the environment, which demands the development of active films from non-toxic and antioxidant-rich bio-sources. Thus, the reported work focused on the development and characterization of Artemisia sphaerocephala Krasch. gum (ASKG)-based novel bioactive film with excellent antibacterial, antioxidant, and physicochemical properties by incorporating Zinc oxide nanoparticles (ZnONPs) and forsythia essential oil (FEO) to extend the shelf life of chicken and lamb meat. The incorporation of ZnONPs and FEO significantly increased the antioxidant and antibacterial properties of the films against Staphylococcus aureus and Escherichia coli. This addition also reduced moisture absorption (55.89–44.02%), water solubility (38.24–29.26%), moisture content (25.52–20.97%), oxygen (1.58–1.10 cm3/m2.24h.0.1 MPa) and water vapor permeability (6.67 × 10-11-4.93 × 10-11g mm-1 s-1pa-1) of the films. Moreover, the thickness, mechanical properties, thermal stability, and barrier properties against UV light were improved. The results of Fourier Transform Infrared and scanning electron microscopy demonstrated proper combination and uniform distribution of ZnONPs and FEO in the film matrix, while the X-ray diffraction study showed a new crystal phase corresponding to ZnONPs. The chicken and lamb meat samples wrapped in the active films presented significantly lower pH, total volatile basic nitrogen, thiobarbituric acid reactive substances, and total bacterial count values than the samples wrapped in the control ASKG film. The film also improved the color and maintained the texture of chicken and lamb meat during storage at 4 °C.