Application and characterization of composite active edible packaging film functionalized through Tea tree essential oil and its organoleptic assent using meat food model

Abstract

Eco-friendly natural edible films and essential oils have the potential to contribute functionality to different food commodities. In the following study, the antimicrobial, rheological, mechanical, barrier, optical, and sensory attributes of collagen and carrageenan composite edible film incorporated with tea tree essential oil (EO) were analyzed. The Minimum Inhibitory Concentration (MIC) of tea tree essential oil against Bacillus subtilis, Escherichia coli, Salmonella, and Staphylococcus aureus was found to be 0.375, 1.5, 0.75, and 1.5% respectively. The rheology results of the FilmForming Solution (FFS) showed weak-gel-like viscoelastic behavior. Incorporation of tea tree EO in the film caused significant (P<0.05) decrease in moisture absorption, water activity, biodegradability in terms of film solubility, pH, tensile strength, water-vapor transmission rate, a value, b value, total color difference (ΔE), transparency value, flavor,
meat flavor intensity, and overall acceptability values, however, significant (P<0.05) increase in values of film swelling, elongation at break, L value and whiteness index were observed. The growth in the culture of all test bacteria with tea tree essential oil was found
to be significantly (P<0.05) lower than control whereas the antibacterial effect was more pronounced in Gram-positive bacteria than Gram-negative bacteria. With increasing tea tree EO concentration, there were no significant changes observed in general appearance, texture, juiciness, saltiness, and mouth coating values. These results with promising rheological, antimicrobial, physic-mechanical, optical, and sensory attributes signify the application of such active film into a variety of meat food models with enhanced safety and quality.