Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets

Hui Zheng; Haibing Tang; Chunxiang Yang; Jingwen Chen; Li Wang; Qingfeng Dong; Wenzheng Shi; Li Li; Yuan Liu

doi:10.1016/j.foodchem.2022.132693

Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets

Food Chem. 2022 Aug 15:385:132693. doi: 10.1016/j.foodchem.2022.132693. Epub 2022 Mar 12.

Authors

Hui Zheng¹, Haibing Tang¹, Chunxiang Yang¹, Jingwen Chen¹, Li Wang¹, Qingfeng Dong¹, Wenzheng Shi¹, Li Li², Yuan Liu³

Affiliations

¹ Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China.
² Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China. Electronic address: l-li@shou.edu.cn.
³ Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China. Electronic address: y_liu@sjtu.edu.cn.

PMID: 35303650
DOI: 10.1016/j.foodchem.2022.132693

Abstract

Active packaging is an innovative and effective way to extend the shelf life of food, but few studies have focused on the effect of its active ingredients on food flavor. This study aimed to develop slow-release polylactic acid/polyhydroxyalkanoates (PLA/PHA) active packaging containing oregano essential oil (OEO) and investigate the effect of active composite packaging on the flavor and quality of pufferfish fillets. The plasticizing effect of OEO increased the elongation at break (EAB) of the films from 23.36% to 65.80%. The adsorption of montmorillonite (MMT) reduces the loss of OEO during processing. The amount of active substance (carvacrol) released from PLA/PHA/OEO/MMT film to pufferfish was 9.70 mg/kg. The pufferfish fillets packed in PLA/PHA/OEO/MMT film showed the slightest difference on the 8th day from the beginning of storage. The slow-release composite films could extend the shelf life of pufferfish fillets by 2-3 days at 4 °C ± 1 °C.

Keywords: Active packaging; Flavor; Pufferfish fillets; Release; Shelf life.

MeSH terms

Animals
Food Packaging
Oils, Volatile*
Origanum*
Polyesters
Polyhydroxyalkanoates*
Takifugu

Substances

Oils, Volatile
Polyesters
Polyhydroxyalkanoates
poly(lactide)