Production and characterization of edible film based on gelatin–chitosan containing <i>Ferulago angulate</i> essential oil and its application in the prolongation of the shelf life of turkey meat

Abstract

Plant essential oils have been recognized as valid alternatives to synthetic food additives due to their proved antimicrobial functions. The film in this study was prepared by the casting technique using a gelatin–chitosan blend containing different concentrations of Ferulago Angulate Essential Oil (FAEO) to examine its antibacterial, physical, and mechanical properties. Scanning Electron Microscopy (SEM) was carried out to explain the structure–property relationships. Incorporating FAEO into gelatin–chitosan-based films improved the solubility in water but increased the Water Vapor Permeability rate. The Fourier-Transform Infrared Spectroscopy spectra showed a clear interaction between both polymers and FAEO. The SEM images certificated the results of this study. Turkey meat packed with active films indicated lower values of the microbiological indices in comparison to the control samples. In resume, a gelatin–chitosan edible film containing 0.5% FAEO could inhibit microbial growth and increase the shelf life of turkey meat. Practical applications In recent years, the food industry has significantly focused on the edible films and biopolymers as a result of increasing concerns over the environmental risks resulting from the synthetic packing materials. In fact, these films are capable of controlling the moisture, gas, and flavor transfer to the packing environment. Moreover, these films can carry various ingredients including antioxidant and antimicrobial parameters. Therefore, this research provides a lot of information about the production of a film with an active polysaccharide–protein base consisting of FAEO. It has been found that the film is environmentally friendly. Moreover, its antimicrobial effect has advantages that make it suitable for use in the meat packing and preservation industry.