Incorporating Portulaca oleracea extract endows the chitosan-starch film with antioxidant capacity for chilled meat preservation

Xiaojing Fan; Bin Zhang; Xing Zhang; Zhiqing Ma; Xianchao Feng

doi:10.1016/j.fochx.2023.100662

Incorporating Portulaca oleracea extract endows the chitosan-starch film with antioxidant capacity for chilled meat preservation

Food Chem X. 2023 Mar 27:18:100662. doi: 10.1016/j.fochx.2023.100662. eCollection 2023 Jun 30.

Authors

Xiaojing Fan^{1

2}, Bin Zhang¹, Xing Zhang¹, Zhiqing Ma¹, Xianchao Feng²

Affiliations

¹ College of Plant Protection, Northwest A & F University, Yangling, Shaanxi Province 712100, China.
² College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi Province 712100, China.

Abstract

This study aimed to investigate the application potential of Portulaca oleracea extract (POE) in active packaging for the preservation of chilled meat. First, the antioxidant capacity and active ingredients of POE were systematically studied. The results demonstrated that POE has excellent antioxidant capacity and contains abundant antioxidant compounds. Subsequently, antioxidant-active packaging films based on chitosan and starch containing different concentrations of POE (CS/POE films) were successfully developed. The main physicochemical and mechanical properties of the CS/POE films were characterized and evaluated. The CS/POE films exhibited remarkable antioxidant activity and can significantly reduce lipid oxidation in meat. Compared with polyethylene film, the CS/POE films-treated meats had better preservation effects and longer shelf-life. These findings suggested that CS/POE film has the potential to become a good alternative to conventional plastics in food packaging. In conclusion, Portulaca oleracea extract is an excellent natural antioxidant with great potential in active packaging for chilled meat preservation.

Keywords: Active packaging; Antioxidant; Chilled meat; Lipid oxidation; Portulaca oleracea.