Effect of Fatty Acids with Different Chain Lengths and Degrees of Unsaturation on Film Properties of Potato Starch-Fatty Acids Films for Chicken Packaging

The effects of fatty acids with different chain lengths (10–18 carbons) and degrees of unsaturation (0–2) on the moisture content, water solubility, water vapor permeability (WVP), light transmission, thickness, in vitro digestion and release properties of potato starch-fatty acid films (PS-FA films) were studied, and the PS-FA films were used for packing chicken meat. Results showed that PS-FA films had lower moisture content, water solubility, WVP, light transmission, and vitamin C release values and higher IR spectra ratio R1047/1022, slowly digestible starch and resistant starch contents than potato starch film (PS film), except for PS-oleic acid and PS-linoleic acid films. Compared with other PS-FA films, the PS-lauric acid film (PS-LA film) with 12-carbon FAs showed better film properties. Moreover, the chicken meat quality assessment showed that the weight loss, pH, total bacterial count and total volatile base nitrogen of PS-FA films were lower than PS film, especially for PS-LA film. Findings indicated that the appropriate FA structures could be used to produce PS-FA films with enhanced performance for food packaging.