Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan/Montmorillonite Incorporated with Ginger Essential Oil

Abstract

Active packaging incorporated with natural extracts is a promising technology to extend shelf life of perishable food. Therefore, this study aimed to produce a bionanocomposite based on chitosan reinforced with sodium montmorillonite (MMT) and incorporated with ginger essential oil (GEO). In vitro activity was assessed through migration assay and antimicrobial study against foodborne bacteria. Phenolic compounds were diffused within 48 h of contact, and retained some of their antioxidant activity. Films demonstrated antimicrobial activity against both Gram-positive and -negative bacteria tested. The effect on the shelf life of fresh poultry meat was determined on samples wrapped in the biopolymers and stored under refrigeration for 15 days, through physicochemical and microbiological analyses. Compared to unwrapped poultry meat, samples wrapped in the bionanocomposites showed a reduction in microorganisms count of 1.2–2.6 log CFU/g, maintained color and pH values and thiobarbituric acid reactive substances (TBARS) index increased at a lower rate, extending fresh poultry meat shelf life. The incorporation of GEO enhanced the biopolymer activity, by reducing lipid oxidation and microbiological growth of the poultry meat. In contrast, reinforcement with MMT imprisoned the active compounds in the polymeric chain, hindering its activity. In conclusion, the bionanocomposites tested represent promising substitutes to commercial and unsustainable plastic films.