Application of argon cold plasma on active polybutylene succinate and thermoplastic cassava starch film with Makwaen essential oil to improve shelf-life of pork sausage

Abstract

This research aimed to enhance the properties of a biodegradable film made from polybutylene succinate and thermoplastic starch, using an Argon cold plasma (Ar-CP) treatment followed by coating with Makwaen pepper extract (ME) to extend the shelf-life of cooked pork sausages. The ratio of polybutylene succinate and thermoplastic starch was 80:20 w/w, produced by blown film extrusion, which was assessed and treated using non-thermal plasma. Cold plasma's optimal condition was 120 W for 15 s, resulting in the film’s higher tensile strength of 21.16 MPa and elongation of 293 % than untreated film. The roughness of the surface measured by the atomic force microscope was increased after cold plasma treatment. The hydrophilic characteristic was enhanced due to a greater homogeneous surface structure as detected by scanning electron microscopy and evidenced by a decreased contact angle. When applied with 80 % ME, the plasma-treated film had a higher adhesion ion, tensile strength of 19.84 MPa, and elongation of 244 %. After plasma treatment, the water vapor transmission rate remained unchanged (0.035 g.mm/cm².day.mmHg). Pork sausages packed with this film and stored at 25ºC had an extended shelf-life of 72 h and reduced thiobarbituric acid reactive substances and total bacterial count compared to the control. Ar-CP treatment combined with ME coating significantly improved the biodegradable film's mechanical properties and surface characteristics, extended the shelf-life of cooked pork sausages, and enhanced preservation quality. This research improves biodegradable films' performance, extends food shelf-life, and provides innovative solutions for applying packaging materials, contributing to sustainable food production and improved nutrition.