Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/ microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packaging

In this study, a composite film made of potato starch (St)/apple peel pectin (Pec) was prepared. The St/Pec film was modified with microencapsulated Zataria multiflora essential oil (MEO) and zirconium oxide (ZrO2) nanoparticles (St/Pec/MEO/ZrO2). The physicochemical and antimicrobial properties of the film were studied. The optimum films were used for packing quail meat. According to the results, the addition of MEO to the film increased the moisture content while the addition of ZrO2 to the film decreased the moisture content. Water vapor permeability increased with increasing MEO and decreased with increasing ZrO2 concentration. The MEO and ZrO2 greatly increased the antioxidant properties, melting point and glass temperature of the film. According to the SEM (Scanning electron microscope) images, the encapsulated essential oil and ZrO2 created porosity in the film structure. The FTIR (Fourier-transform infrared) results revealed the electrostatic interactions between the composite components. XRD (X-ray diffraction) study showed that the MEO reduced the crystal structure of the film. Packaging of quail meat with St/Pec based active films increased shelf life of the meat. The film contained the highest amount of MEO and ZrO2 had the greatest effect on the stability of quail meat. The study of releasing the essential oil from the film showed that the release of the essential oil occurs gradually. The encapsulation of the essential oil has increased the effectiveness time of the essential oil.