Application of active packaging materials based on chitosan-baneh loaded with wormwood extract in oxidative, microbial, and sensory properties of cocktail sausage

Abstract

The shelf-life of cocktail sausage can be affected by lipid oxidation and microbial contamination. Utilizing natural antioxidant and antimicrobial agents such as plant extracts could potentially provide a solution to this issue. The objective of this research was to create an edible film using chitosan-baneh included encapsulated microemulsion Artemisia absinthium L (wormwood), and to examine the impact of the film on the preservation of cocktail sausage over 45 days under refrigerated storage conditions. GC/MS analysis of wormwood extract showed that Phenol, 2,3,5,6-tetramethyl, and Caryophyllene are the major compounds with frequency of 24.61% and 22.65%, respectively. The films incorporating encapsulated extract exhibited increased thickness compared to those containing non-encapsulated extract. In contrast, the solubility displayed a contrasting pattern. Notably, the coating film with a high concentration of wormwood extract (1.5%) exhibited the lowest water vapor permeability (WVP). Conversely, the film lacking extract demonstrated higher tensile strength (TS), a property that decreased upon the addition of encapsulated extract. Additionally, the extract’s effect on the amount of Elongation at break (EB) followed an inverse relationship. The smallest rise in pH, peroxide value (PV), thiobarbituric acid (TBA), and total microorganism count (TC) was seen in cocktail sausage with encapsulated film (1.5% wormwood extract) in comparison to the sample lacking extract. The samples that had a coating film with the encapsulated extract were rated the highest in sensory evaluation. Based on the results, the sample containing 1.5% encapsulated wormwood extract was recognized as the superior sample.