Efficacy of biopolymer/starch based antimicrobial packaging for chicken breast fillets
Food contamination leading to the spoilage and growth of undesirable bacteria, which can occur at any stage along the food chain, is a significant problem in the food industry. In the present work, biopolymer polybutylene succinate (PBS) and polybutylene succinate/tapioca starch (PBS/TPS) films inco...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2021
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/97023/ http://psasir.upm.edu.my/id/eprint/97023/1/ABSTRACT.pdf |
| _version_ | 1848862497481687040 |
|---|---|
| author | Yusof, Noor Liyana Abdul Mutalib, Noor Azira Karim, Nazatul Umira Abdul Halid, Nadrah Aziman, Nurain Fouad, Hassan Jawaid, Mohammad Ali, Asgar Lau, Kia Kian Sain, Mohini |
| author_facet | Yusof, Noor Liyana Abdul Mutalib, Noor Azira Karim, Nazatul Umira Abdul Halid, Nadrah Aziman, Nurain Fouad, Hassan Jawaid, Mohammad Ali, Asgar Lau, Kia Kian Sain, Mohini |
| author_sort | Yusof, Noor Liyana |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Food contamination leading to the spoilage and growth of undesirable bacteria, which can occur at any stage along the food chain, is a significant problem in the food industry. In the present work, biopolymer polybutylene succinate (PBS) and polybutylene succinate/tapioca starch (PBS/TPS) films incorporating Biomaster-silver (BM) and SANAFOR® (SAN) were prepared and tested as food packaging to improve the lifespan of fresh chicken breast fillets when kept in a chiller for seven days. The incorporation of BM and SAN into both films demonstrated antimicrobial activity and could prolong the storability of chicken breast fillets until day 7. However, PBS + SAN 2%, PBS/TPS + SAN 1%, and PBS/TPS + SAN 2% films showed the lowest microbial log growth. In quality assessment, incorporation of BM and SAN into both film types enhanced the quality of the chicken breast fillets. However, PBS + SAN 1% film showed the most notable enhancement of chicken breast fillet quality, as it minimized color variation, slowed pH increment, decreased weight loss, and decelerated the hardening process of the chicken breast fillets. Therefore, we suggest that the PBS + SAN and PBS/TPS + SAN films produced in this work have potential use as antimicrobial packaging in the future. |
| first_indexed | 2025-11-15T13:17:58Z |
| format | Article |
| id | upm-97023 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:17:58Z |
| publishDate | 2021 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-970232022-10-17T08:58:16Z http://psasir.upm.edu.my/id/eprint/97023/ Efficacy of biopolymer/starch based antimicrobial packaging for chicken breast fillets Yusof, Noor Liyana Abdul Mutalib, Noor Azira Karim, Nazatul Umira Abdul Halid, Nadrah Aziman, Nurain Fouad, Hassan Jawaid, Mohammad Ali, Asgar Lau, Kia Kian Sain, Mohini Food contamination leading to the spoilage and growth of undesirable bacteria, which can occur at any stage along the food chain, is a significant problem in the food industry. In the present work, biopolymer polybutylene succinate (PBS) and polybutylene succinate/tapioca starch (PBS/TPS) films incorporating Biomaster-silver (BM) and SANAFOR® (SAN) were prepared and tested as food packaging to improve the lifespan of fresh chicken breast fillets when kept in a chiller for seven days. The incorporation of BM and SAN into both films demonstrated antimicrobial activity and could prolong the storability of chicken breast fillets until day 7. However, PBS + SAN 2%, PBS/TPS + SAN 1%, and PBS/TPS + SAN 2% films showed the lowest microbial log growth. In quality assessment, incorporation of BM and SAN into both film types enhanced the quality of the chicken breast fillets. However, PBS + SAN 1% film showed the most notable enhancement of chicken breast fillet quality, as it minimized color variation, slowed pH increment, decreased weight loss, and decelerated the hardening process of the chicken breast fillets. Therefore, we suggest that the PBS + SAN and PBS/TPS + SAN films produced in this work have potential use as antimicrobial packaging in the future. Multidisciplinary Digital Publishing Institute 2021 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/97023/1/ABSTRACT.pdf Yusof, Noor Liyana and Abdul Mutalib, Noor Azira and Karim, Nazatul Umira and Abdul Halid, Nadrah and Aziman, Nurain and Fouad, Hassan and Jawaid, Mohammad and Ali, Asgar and Lau, Kia Kian and Sain, Mohini (2021) Efficacy of biopolymer/starch based antimicrobial packaging for chicken breast fillets. Foods, 10 (10). art. no. 2379. pp. 1-19. ISSN 2304-8158 https://www.mdpi.com/2304-8158/10/10/2379 10.3390/foods10102379 |
| spellingShingle | Yusof, Noor Liyana Abdul Mutalib, Noor Azira Karim, Nazatul Umira Abdul Halid, Nadrah Aziman, Nurain Fouad, Hassan Jawaid, Mohammad Ali, Asgar Lau, Kia Kian Sain, Mohini Efficacy of biopolymer/starch based antimicrobial packaging for chicken breast fillets |
| title | Efficacy of biopolymer/starch based antimicrobial packaging for chicken breast fillets |
| title_full | Efficacy of biopolymer/starch based antimicrobial packaging for chicken breast fillets |
| title_fullStr | Efficacy of biopolymer/starch based antimicrobial packaging for chicken breast fillets |
| title_full_unstemmed | Efficacy of biopolymer/starch based antimicrobial packaging for chicken breast fillets |
| title_short | Efficacy of biopolymer/starch based antimicrobial packaging for chicken breast fillets |
| title_sort | efficacy of biopolymer/starch based antimicrobial packaging for chicken breast fillets |
| url | http://psasir.upm.edu.my/id/eprint/97023/ http://psasir.upm.edu.my/id/eprint/97023/ http://psasir.upm.edu.my/id/eprint/97023/ http://psasir.upm.edu.my/id/eprint/97023/1/ABSTRACT.pdf |