Biopolymer-based edible films with WPI/Chitosan matrix and ε-Polylysine to extend shelf-life of chicken meat

Abstract

The aim of the present study was to evaluate the combined effects of different concentrations of the antimicrobial agent ε-Polylysine (ε-PL) into whey protein isolate/chitosan films. The demand to develop and produce eco-friendly alternatives for food packaging is increasing. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an eco-friendly alternative of synthetic polymers. Whey protein isolate, chitosan and ε-Polylysine are major forms that involved in the formation of edible films and coatings. This review provides an overview of the processing technologies of WPI/Chitosan based edible films, the incorporation of ε-Polylysine for improvement, their technological properties, and texture characteristics including water vapor permeability (WVP), moisture uptake, color and pH measurements, tensile properties as well as microbiological analyses. Main purpose is to examine the possibility of extending the shelf-life of chicken meat.