Investigation of a product-specific active packaging material based on chitosan biofilm with spice oleoresins

In this paper, active edible packaging material was prepared and designed for potential application in sausage preservation. Material was prepared from chitosan with the addition of four oleoresins: garlic, black pepper, caraway and cinnamon. Antioxidative and antimicrobial activities of prepared films were tested and the film with optimal activity was further analysed as a food-packaging material. Chitosan film with added four oleoresins at a volume concentration of 2% (0.5% garlic, 0.5% black pepper, 0.5% caraway and 0.5% cinnamon) was found to be an effective antioxidant and antimicrobial material. Tensile strength and elongation at break showed weakening of the chitosan film with the addition of oleoresins. Water sensitivity of the chitosan film was lowered with oleoresins addition, considering film water content and swelling ability. Similar to pure chitosan film, chitosan film with oleoresins had very good barrier properties to oxygen and air, which could be compared to commercial barrier and high barrier films. The high water vapour permeability of the chitosan film was not decreased with the addition of oleoresins. Physical-mechanical properties and water vapour-barrier properties stay main possible drawbacks in application of chitosan film with oleoresins as self-standing packaging material, but its application would be possible as active coating and in combination with compatible materials.