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Abstract
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Active packaging improves food organoleptic properties, extends food shelf life, and increases food safety. Chitosan film was prepared using Cymbopogon citratus essential oil (0.5% and 1.5% vol/vol) and titanium dioxide (TiO2) nanoparticles (NPs) (1% wt/ vol). Physical, mechanical, and color properties of the films were determined. Minced meat was packaged by the films and was stored at 4°C for 10 days. Microbiological, chemical, physicochemical, and organoleptic properties of the minced meat were evaluated. Addition of 1.5% C. citratus EO to chitosan film increased water vapor permeability about 28% and decreased film solubility in water. Incorporation of TiO2 NPs increased water vapor permeability and tensile strength (TS) while decreased elongation at break (EB) from 4.77% to 2.94%. Treatments with C. citratus EO extended meat shelf life as total bacterial count was in acceptable range after 10 days of storage. In conclusion, the treatment with 1.5% of C. citratus EO and 1% of TiO2 NPs yielded the best results.
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