A novel strategy to transform mango peel waste into useful product– Preparing antibacterial film containing tea polyphenols for chicken breast preservation

Abstract

Studies on the use of antibacterial packaging films to delay the deterioration of meat products are gaining interest. Many petroleum-based packaging materials are difficult to degrade, seriously pollute the environment, and pose a threat to human health. This study aimed to prepare antibacterial packaging films using mango peel waste for chicken breast stored at 4 °C for 12 days. The influence of tea polyphenols on various film properties was characterized and changes in various physicochemical indicators of chicken breast meat during storage were determined. Scanning electron micrographs showed that tea polyphenols made the mango peel antibacterial film denser, and their introduction reduced water vapor transmission by 32.5%, oxygen transmission rate by 84.3%, carbon dioxide transmission rate by 80.0%. The mango antibacterial film containing 1.4 g/hg tea polyphenols effectively maintained the color and texture of chicken breast meat and inhibited water loss, pH increase, microbial growth, reproduction, and reduce the production of thiobarbituric acid by 19.0% and volatile alkali nitrogen by 60.6% in chicken breast meat, indicating that chicken breasts wrapped in this film had a longer shelf life. This study provides a basis for the further application of mango peel antibacterial films in the food industry.