Sodium erythorbate and hexametaphosphate loaded TPS/PBAT films: A multifunctional packaging for extending beef shelf-life

Abstract

Food preservatives contain functional properties to enhance quality and delay deterioration. This research developed functional thermoplastic starch (TPS)/polybutylene-adipate-terephthalate (PBAT) blended film containing sodium erythorbate and sodium hexametaphosphate as active packaging. A blown-film extruder with multistep extrusion was used to produce the active films and their antimicrobial and antioxidative capacities were demonstrated. Quality deterioration in packaged beef was assessed by chemical structure change using FTIR, lipid oxidation, myoglobin formation, color, pH, texture, and water loss during chilled storage for 9 days. The results showed that TPS/PBAT films containing sodium erythorbate and sodium hexametaphosphate better retained protein conformation and lipid structure over meat storage. The active compounds in the films delayed metmyoglobin formation, preserved beef color and oxidative stability, maintained the pH value, retained meat texture and reduced water loss. Functional active packaging effectively preserved the meat as an alternative to addition of food preservatives in meat products.