Fabrication, characterization and evaluation of Manihot esculenta starch based intelligent packaging films containing gum ghatti and black currant (Ribes nigrum) extract for freshness monitoring of beef meat

Abstract

In this study, active and intelligent films were fabricated using M. esculenta starch (MES), gum ghatti (GG) and R. nigrum extract (RNE) and their functionality, physicochemical properties and practical application were assessed. Incorporation of GG decreased water vapor permeability (WVP) (9.73 to 8.91 × 10-11 g m−1 s−1 Pa−1), increased tensile strength (TS) (16.63 to 44.45 MPa) and elongation at break (EAB) (4.47 to 6.82%) of MES film. Incorporation of RNE decreased WVP (8.91 to 7.87 × 10−11 g m−1 s−1 Pa−1) and TS (44.45 to 26.33 MPa) of MES-GG film. MES-GG-RNE films showed enhanced thermal stability, light barrier performance, excellent pH and ammonia sensitivities, strong antioxidant activity, and significant visible color change when monitoring beef freshness. Findings supported the application of this strategy in fabrication of MES-GG-RNE films for active and intelligent packaging. Further study on stability, sustainability and consumer acceptability of films is in progress.