Starch-based film functionalized with Zanthoxylum armatum essential oil improved the shelf life of beef sauce

The quality of beef sauce encapsulated with a starch-based antimicrobial composite film loaded with Zanthoxylum armatum DC. essential oil (ZEO) was demonstrated. The antioxidant and antimicrobial activities of ZEO and composite film were examined, and the sensory, weight loss, peroxide value (POV), acid value (AV), total volatile base nitrogen (TVB-N), and aerobic plate count of the beef sauce were monitored during preservation. The results showed that the ZEO and composite film had antimicrobial activity, with the latter exhibiting higher antioxidant properties. During the preservation, the indicators of beef sauce packaged with ZEO composite film reached the national limit around the 12th day and had an extended shelf life of 12–14 days, 4–6 days longer than the Control group. Therefore, the study suggests that the starch-based antimicrobial composite film can be used as an active packaging film to prolong the shelf life of beef sauce.