Development and application of packaging using chitosan-whey protein composite film functionalized with persimmon (Diospyros kaki L. f.) leaf extract.

A novel chitosan-whey protein composite film containing persimmon leaf extract (PLE) was prepared, and its application for the preservation of chicken breast meat was investigated. The results showed that, all fillers, including whey protein, PLE, and glycerol were well mixed and homogeneously dispersed in the chitosan-polymer substrate, forming a uniform composite film material. The intermolecular interactions between the fillers involved hydrogen bonding and electrostatic interactions. Notably, the incorporation of PLE significantly improved the mechanical properties, water and light barrier properties, and antioxidant activity of chitosan-whey protein based film. Among them, the chitosan-whey protein composite film incorporated with 0.2% (w/v) PLE (CWP-4) had a lower solubility, water content, water vapor permeability, and higher mechanical properties, light barrier properties, and antioxidant activity. Moreover, the actual application of composite films on chicken breast meat preservation indicated that this novel composite film can effectively delay chicken breast meat spoilage and the lipid oxidation process, and thus, prolong the shelf life of chicken breast meat. [ABSTRACT FROM AUTHOR]