Development of biodegradable film based on pomelo peel pectin, sodium alginate, and tannic acid for preserving boiled chicken breast meat quality

Cooked poultry products, particularly boiled chicken breast, are highly prone to quality deterioration caused by lipid oxidation, protein degradation, and microbial spoilage. This study developed biodegradable films from pomelo peel pectin and sodium alginate enriched with tannic acid (0.5 % and 1.0 %) and evaluated their physicochemical properties and ability to preserve boiled chicken breast during refrigerated storage. The films were characterized for thickness, color, opacity, UV–visible light transmittance, moisture content, water solubility, water contact angle, barrier properties, mechanical properties, storage stability, antioxidant capacity, and biodegradability. Preservation performance was assessed through pH, color, shear force, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N). The results showed that adding tannic acid significantly reduced film moisture content, water vapor and oxygen permeability while enhancing tensile strength, UV-blocking ability, and antioxidant activity. All films demonstrated visual stability and good biodegradability. When applied to boiled chicken breast, tannic acid enriched films effectively delayed pH increase, discoloration, lipid oxidation, texture deterioration, and TVB-N accumulation compared with unwrapped samples and films without tannic acid. These preservative effects were attributed to the antioxidant and antimicrobial properties of tannic acid, combined with the enhanced barrier and mechanical performance of the film matrix. In conclusion, the addition of 0.5–1.0 % tannic acid to pomelo peel pectin/sodium alginate films improved functional properties and meat preservation, demonstrating their potential as natural based active packaging for cooked poultry products. • Biodegradable films were developed from pomelo peel pectin and sodium alginate. • Tannic acid improved film strength, barrier, UV shielding, and antioxidant activity, preserving boiled chicken breast. • All films exhibited good biodegradability.