Open Access

ARTICLE

Effect of Kaempferol Enriched Green Polymer-based Encapsulation for Effective Shelf-life Enhancement

MARIA JENITA, LALITHAPRIYA U, SUKUMAR M^*

Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India.

* Corresponding Author: e-mail:

Journal of Polymer Materials 2022, 39(1-2), 71-87. https://doi.org/10.32381/JPM.2022.39.1-2.5

Abstract

In this study, a multi-layered green polymer-based packaging composite assembled by active flavonoid Kaempferol grafted with starch-chitosan was prepared, and its characteristics and effect on meat storage, including physicochemical characteristics and antioxidant capacity, were analysed and evaluated at refrigeration conditions given four treatments: CON (control— without coating), SEC (with starch+chitin), P01 (with starch+chitin + 1% of Kaempferol) and P02 (with starch+chitin + 2% of Kaempferol). The addition of Kaempferol increased the antioxidant activity of meat and inhibited the lipid oxidation until day 24 upon migration effect; also improving meat acceptability. The Rancimat induction time confirmed the stability of both P01 and P02 in the presence of polyphenols, where regular storage up to 3 weeks and accelerated storage up to 3rd day (equivalent to 3 months) were achieved, confirming it as a potential packaging module in the postharvest storage and transportation of meat.

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Keywords

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