Traditional Sensory Evaluation and Bionic Electronic Nose as Innovative Tools for the Packaging Performance Evaluation of Chitosan Film.

Wei Song,Zhiyong Chang,Liyan Wang,Lili Ren,Jian Xu,Li Guo,Jin Tong

doi:10.3390/polym12102310

Wei Song, Zhiyong Chang + Show 5 more

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https://doi.org/10.3390/polym12102310

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Journal: Polymers	Publication Date: Oct 9, 2020
Citations: 7	License type: CC BY 4.0

Affiliation: Jilin University, Jilin Agricultural University

Abstract

Inspired by the natural epidermis of animals and plants with antioxidant and antibacterial properties, the aim of this research was to characterize and analyze the effects of the chitosan concentrations on properties of glycerol plasticized chitosan (GPC) film and to investigate the suitability of sensory evaluation and bionic electronic nose (b-electronic nose) detection to assess the freshness of ground beef packaged in the GPC film. The increase in chitosan concentration resulted in an increase in solubility value, total color differences and color intensity of chitosan films. The water vapor permeability (WVP) of the GPC films decreased with the increasing of the chitosan concentration and then increased at higher chitosan concentrations. Longer storage time led to poorer freshness of the ground beef and the GPC film could keep beef samples fresher and delay the deterioration of the beef. Both the traditional sensory evaluation and b-electronic nose technology were fit for evaluating the quality and shelf-life of ground beef, which could advantageously be applied in the future for analyzing other bionic food packaging materials.

Highlights

IntroductionThe growing accumulation of petrochemical-based plastic packaging waste together with the difficulty of recycling the majority of packaging products has increased the interest in biodegradable packaging materials from renewable and natural sources
The modern food packaging industry is facing two major challenges
The effect of chitosan concentration (1, 2, 3 and 4%) on physicochemical, mechanical and water vapor barrier properties of the glycerol plasticized chitosan (GPC) films, and the effectiveness of traditional sensory evaluation and b-electronic nose methods in investigating the freshness of ground beef sealed with chitosan film or polyethylene film, were evaluated

Summary

Introduction

The growing accumulation of petrochemical-based plastic packaging waste together with the difficulty of recycling the majority of packaging products has increased the interest in biodegradable packaging materials from renewable and natural sources. Active packaging is defined as a system that can extend shelf-life and improve safety or sensory properties while maintaining the quality of the food though incorporating active compounds and ingredients into packaging materials [1,2]. Active food packaging materials based on biodegradable and natural polymers, such as polysaccharides, proteins and natural gums, have been widely investigated because they can be a viable solution to the waste disposal of plastic packaging and can improve food quality and extend food’s shelf-life. Active edible film or coating with antimicrobial properties can be considered as one of the most promising active packaging systems, which acts as a barrier to the external elements, such as moisture, oxygen, oil and microorganisms, to improve the quality of food products [3,4]

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