Starch films with triethanolamine and chalcone derivative for improved durability and antimicrobial properties in poultry packaging

This study focuses on the use of Triethanolamine (TEA) as a plasticizer to improve the mechanical and physical properties of starch films, while also incorporating the chalcone derivative, DKO1 ((2E)-1-(5-methylfuran-2-yl)-3-(4-nitrophenyl) prop-2-en-1-one) to provide antimicrobial activity. The addition of TEA at 4 % significantly improved the films' mechanical strength (>5 MPa), microstructure, and moisture barrier (<20 g⁻¹ h⁻¹) properties by promoting cross-linking, resulting in a flexible and long-lasting packaging material. The addition of DKO1 at 80 μM concentration increased antimicrobial activity against food pathogens Salmonella typhi and Listeria monocytogenes. The films also demonstrated increased hydrophobicity (53.6γ_s) and biodegradability in soil (>60 %), providing an environmentally friendly end-of-life option. DKO1-loaded films effectively reduced spoilage microorganisms and prevented meat spoilage (<8 CFU/g), as evidenced by biochemical and proximate analyses of poultry meat. Biogenic amine quantification revealed a reduction in cadaverine (<15 mg/kg) and putrescine (<90 mg/kg) production in meat stored with DKO1 films, indicating improved preservation. Furthermore, these active films maintained the meat's sensory qualities, which corresponded to consumer preferences (>5 points). This edible and bioactive film offers a sustainable alternative to plastic packaging, with a lower carbon footprint than petroleum-based materials.