Preparation of Physalis alkekengi L. calyx total flavonoids-chitosan composite film and its effect on preservation of chilled beef.

Abstract

In the present study, Physalis alkekengi L. calyx total flavonoids (PCTF) were extracted using the ultrasound-assisted ethanol method and separated and purified using macroporous resin AB-8. Physalis alkekengi L. calyx total flavonoid-chitosan (PCTF-CS) composite films containing 0.05 %, 0.10 % and 0.15 % PCTF were prepared using the purified PCTF laminated with chitosan (CS) and compared with single CS films, respectively, to investigate their mechanical properties, barrier properties, optical properties, microstructure, crystallography, thermal stability, water contact angle, particle size and zeta potential, antioxidant property, antimicrobial property, and preservation effect on chilled beef. The PCTF-CS films with PCTF additions had darker colors and higher mechanical and barrier properties than the CS films. In addition, the addition of PCTF improved the antioxidant and antimicrobial properties of the CS films. It enhances the freshness retention of fresh beef, and effectively inhibits the rise of weight loss, pH, total bacteria, total volatile basic nitrogen, and thiobarbituric acid reactive substances in beef, prolonging the shelf life of beef. These results indicate that the addition of PCTF can provide CS films with superior functional properties and bioactivities and that PCTF-CS composite films are a potential and promising packaging material for food preservation.