Development and Characterization of Chitosan–Mango Peel Extract Films and Their Application as Active Coatings for Fresh Chicken Meat

Abstract

Active chitosan-based coatings containing plant-derived bioactive compounds may enhance the storage stability of fresh poultry meat. In this study, a chitosan–mango peel extract (MPE) film was developed and its physicochemical, structural, functional and preservation properties were evaluated. The chitosan films with different concentrations of MPE were characterized in terms of their thickness, opacity, moisture content, color, water vapor permeability, swelling, solubility, antioxidant and antibacterial activities, surface morphology, thermal behavior, and mechanical properties. The coatings were then applied to fresh chicken breast meat and assessed for 12 days of refrigerated storage (4 ± 1°C). We evaluated meat quality using pH, water retention capacity, TBARS, and total viable count (TVC). The incorporation of MPE had a significant effect on the properties of the films (p<0.001). Increasing MPE concentration significantly increased film thickness, opacity, swelling, solubility, antioxidant activity, and antibacterial activity, whereas moisture content and water-vapor permeability decreased. The water vapor permeability of CS-MPE3 was reduced by 38.7% when compared to neat chitosan. FTIR analysis suggested that there were changes in the hydrogen-bonding environment of the chitosan matrix, whereas XRD analysis showed changes in the structural ordering. SEM showed an increase in the surface roughness at higher MPE concentrations. The pH, water retention, TBARS and TVC parameters were significantly influenced by coating treatment, storage time and their interaction for meat storage (p < 0.001). Among the formulations evaluated on chicken meat, CS-MPE2 showed the lowest microbial counts and lipid oxidation and the highest water retention during refrigerated storage. The chitosan–MPE coatings in general, and especially CS-MPE2, showed promise as biodegradable active coating systems to preserve the physicochemical and microbiological quality of fresh chicken meat in refrigerated storage.