Development and Characterization of Starch/Microcrystalline Cellulose/Bentonite Intelligent Packaging Films Incorporated With Red Beet Peel Extract for Monitoring Chicken Freshness

This study presents the physical, mechanical, antioxidant, and application properties of films prepared by adding red beet peel extract to the starch/microcrystalline cellulose/bentonite clay polymer composites by casting method to monitor chicken breast freshness. The effects of bentonite in different proportions (0%, 1%, 5%, and 10%) were investigated. The structure of the films was elucidated by XRD, FTIR spectroscopy, and SEM for surface morphology of films. Regarding mechanical testing, the highest tensile strength starch/microcrystalline cellulose-1% bentonite film was 0.88 MPa. It was noticed that water vapor permeability (WVP) improved with the addition of bentonite. Films containing 10% bentonite clay showed a 27% decrease in water vapor permeability compared to films without clay. However, the swelling power of composites increased as the bentonite content increased. Additionally, with the addition of clay the films exhibited more opaque properties. Red beet peel extract was also incorporated to the polymer composite to monitor chicken breast freshness. The antioxidant properties of the films were accomplished using DPPH method. When red beet peel extract was incorporated into the polymer film, the highest DPPH scavenging activity increased by 50%. In summary, starch/microcrystalline cellulose/bentonite films can be used as pH-sensitive intelligent packaging for controlling the freshness of chicken breast.