Development and characterization of starch films functionalized by Oxalis triangularis anthocyanins and Chenpi essential oil Pickering emulsion for beef preservation

In this work, we prepared an antibacterial film using potato starch (PS) incorporated with Oxalis triangularis anthocyanin (OA) and Chenpi essential oil Pickering emulsion (PE) stabilized by PS and nano titanium oxide (NT) and applied them for preservation of beef. The PE-PS-NT100 emulsion showed excellent stability with a 209.6 ± 34.86 nm particle size and a 43.84 mV zeta potential and was used for film development. The introduction of OA and PE in active films significantly reduced light transmittance, 35.52% and 15.39% increase in elongation at break and tensile strength, respectively; 22.43% and 54.74% reduction in water permeability and absorption capacity, respectively; improved thermal stability and hydrophobicity. The composite film with 0.9 mL of CEO (PS@OA@PE0.9) showed significant antimicrobial activity against E. coli and S. aureus , could prolong the shelf life of beef by up to 12 days, and hence was promising for food preservation.