Preservation properties of Toona sinensis essential oil-chitosan composite films: A comprehensive study

The objective of this study is to develop a novel type of meat preservation film. In order to this end, composite films with different concentrations (0.5%∼2.0%, v/v) of Toona sinensis essential oil (TSEO)-chitosan (CS) were prepared, and the microstructure, physical properties, and preservative performance of these composite films were evaluated. The microstructural analysis revealed that TSEO significantly affected the morphology and structure of the chitosan film matrix. The study found that incorporating TSEO enhanced the thickness and antioxidant activity of the composite films while reduced their light transmittance, moisture content, water absorption, solubility, and water vapor transmission rate. Among them, the composite film with 2% TSEO exhibited the best performance. Furthermore, the study investigated the preservation effect of the composite films on sauced beef under refrigerated conditions. The results indicated that the sauced beef treated with the composite films had improved pH value, color, microbial content, and sensory quality. In particular, the composite film containing 2% TSEO was most effective in inhibiting the spoilage and deterioration of sauced beef. Consequently, CS composite films containing TSEO can serve as potential barriers to extend the shelf life of sauced beef when used as food packaging materials.