Fabrication and Characterization of Esterified Corn Starch/Chitosan Composite Active Films Incorporated With Mint Extract for Mutton Preservation

Abstract

Background:This study developed a novel chitosan (CS)–mint extract (ME)–esterified corn starch (ECS) (CS–ME–ECS) active film to preserve chilled mutton.Methods:Using solvent casting, composite films were fabricated with ECS as the continuous matrix, CS as a structural copolymer, and ME as a bioactive agent. Results:Structural characterizations via scanning electron microscopy (SEM), Fourier transform infrared (FTIR), and X-ray diffraction (XRD) confirmed excellent interfacial compatibility among these components, thereby synergistically enhancing the overall physicochemical performance of the biocomposite. Notably, the active film exhibited remarkable surface hydrophobicity with a water contact angle of 102.8°, thereby establishing an effective moisture barrier against microbial proliferation. During packaging trials for chilled mutton, the CS–ME–ECS film effectively mitigated oxidative and microbial deterioration, maintaining significantly lower levels of Total Volatile Basic Nitrogen (TVB-N) and Thiobarbituric Acid Reactive Substances (TBARS) (p < 0.05) compared to traditional storage, thereby successfully prolonging the shelf life of the meat at 4 °C to 15 days. Additionally, the polymer network was highly susceptible to natural decomposition, with approximately 80% mass loss in soil within 7 days. Conclusions:Ultimately, these robust structural, functional, and eco-friendly attributes highlight the strong potential of the CS–ME–ECS film as a sustainable alternative active packaging material for meat preservation.