Development of chitosan edible film incorporated with curry leaf and kesum for the packaging of chicken breast meat

Edible film is commonly applied on meat products. In this study, kesum leaf extract (KE) and curry leaf extract (CLE) were incorporated into chitosan based film, in varying concentrations of KE and CLE to determine the physicochemical, mechanical and antimicrobial properties of chitosan film formed. Therefore, the purpose of this research was to assess and compare the effect of chitosan film incorporated with CLE and KE on microbiological properties of chicken breast meat. Increase in KE and CLE concentrations leads to the decrease in mechanical strength of the chitosan film, while increased in its water solubility. In addition, the addition of KE and CLE to the chitosan films produced film that is darker, greener and less yellowish in colour compared to plain films. Increased KE and CLE concentrations increase the inhibition zone against Staphylococcus aureus and Salmonella spp. in terms of antimicrobial activity. In storage test, control and sample (chicken breast meat wrapped with chitosan film incorporated with 2.0% (w/v) KE and 2.0% (w/v) CLE) were kept at 4°C for 14 days. The sample were reported to have pH values, mesophilic and psychrotrophic total plate counts that were considerably lower than control during the storage time. The sample coated with chitosan film incorporated with 2.0% (w/v) of KE and 2.0% (w/v) CLE improved the storage life of chicken breast meat by at least 2 days. Chitosan films incorporated with KE and CLE held enormous promise as active packaging materials for meat preservation.