Preparation and Characterization of Chitosan‐Tremella fuciformis Polysaccharide Edible Films for Meat Preservation

ABSTRACT The objective of this research was to develop and analyse a chitosan‐ Tremella fuciformis polysaccharide (CS‐TFP) edible film using chitosan (CS) and Tremella fuciformis polysaccharide (TFP) as the primary raw materials. The findings revealed significant improvements in the thickness, solubility, opacity, mechanical properties and barrier properties (water vapour and oxygen permeability) of the chitosan film upon the addition of TFP, but water content and hydrophobicity were reduced. Moreover, TFP addition markedly enhanced the antibacterial and antioxidant activities of the chitosan films. Structural analysis of the CS films and CS‐TFP edible films indicated that the formation of hydrogen bonds and high compatibility between CS and TFP. Specifically, TFP increased crystallinity, reduced roughness and improved the compactness of the edible film. This increase in compactness was directly linked to enhanced physical properties, whereas increased crystallinity contributed to better thermal stability. Furthermore, the application of CS‐TFP‐3 edible films in chicken preservation proved that they could significantly delay the deterioration of chicken. Findings in this study suggested that CS‐TFP edible film as a bioactive packaging material showed great potential to preserve chicken meat and extend the shelf life.