{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,5]],"date-time":"2026-02-05T10:25:33Z","timestamp":1770287133003,"version":"3.49.0"},"reference-count":71,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2022,11,5]],"date-time":"2022-11-05T00:00:00Z","timestamp":1667606400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006111","name":"FCT, Foundation for Science and Technology, MCTES, Portugal","doi-asserted-by":"publisher","award":["SFRH\/BD\/144346\/2019"],"award-info":[{"award-number":["SFRH\/BD\/144346\/2019"]}],"id":[{"id":"10.13039\/501100006111","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100006111","name":"FCT, Foundation for Science and Technology, MCTES, Portugal","doi-asserted-by":"publisher","award":["UIDB\/04077\/2020"],"award-info":[{"award-number":["UIDB\/04077\/2020"]}],"id":[{"id":"10.13039\/501100006111","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100006111","name":"FCT, Foundation for Science and Technology, MCTES, Portugal","doi-asserted-by":"publisher","award":["UIDP\/04077\/2020"],"award-info":[{"award-number":["UIDP\/04077\/2020"]}],"id":[{"id":"10.13039\/501100006111","id-type":"DOI","asserted-by":"publisher"}]},{"name":"FCT\/MCTES","award":["SFRH\/BD\/144346\/2019"],"award-info":[{"award-number":["SFRH\/BD\/144346\/2019"]}]},{"name":"FCT\/MCTES","award":["UIDB\/04077\/2020"],"award-info":[{"award-number":["UIDB\/04077\/2020"]}]},{"name":"FCT\/MCTES","award":["UIDP\/04077\/2020"],"award-info":[{"award-number":["UIDP\/04077\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J. Compos. Sci."],"abstract":"<jats:p>Active packaging based on chitosan (Ch) incorporated with six different natural hydro-alcoholic extracts (HAE) (rosemary, green tea, black tea, ginger, kenaf, and sage) were developed and tested to extend the shelf life of fresh poultry meat. The quality of the meat packaged was assessed through physical-chemical and microbiological characterization over 15 days of refrigerated storage. In vitro antimicrobial activity of pure extracts and films against Gram-positive (B. cereus) and Gram-negative (S. enterica) foodborne bacteria was also addressed. Pure extracts and the films developed showed antimicrobial activity by the diffusion agar method only against the Gram-positive bacteria. Microbial analysis of the meat wrapped with films incorporated with HAE showed a reduction of 3.1\u20134.5 log CFU\/g and 2.5\u20134.0 log CFU\/g on the total viable microorganisms and total coliforms, respectively. Ch + Kenaf and Ch + Sage films presented the highest antimicrobial activity. Regarding the oxidation degradation, as expected, TBARS values increased for all samples over time. However, the meat wrapped in the biocomposites, except for CH + Sage, presented lower secondary oxidation metabolites (reduction of 75\u201393%) in the content of malonaldehyde. This protection was superior for the meat wrapped with Ch + Rosemary. Active film also showed promising results by retarding the discoloration process and the increase of pH over time. Thus, the biocomposites produced can pose as an alternative technology to enhance the shelf life of fresh poultry meat and maintain its quality.<\/jats:p>","DOI":"10.3390\/jcs6110342","type":"journal-article","created":{"date-parts":[[2022,11,8]],"date-time":"2022-11-08T12:11:00Z","timestamp":1667909460000},"page":"342","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Application of Biocomposite Films of Chitosan\/Natural Active Compounds for Shelf Life Extension of Fresh Poultry Meat"],"prefix":"10.3390","volume":"6","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1849-0349","authenticated-orcid":false,"given":"Jo\u00e3o Ricardo Afonso","family":"Pires","sequence":"first","affiliation":[{"name":"MEtRiCS, Departamento de Qu\u00edmica, NOVA School of Science and Technology = FCT NOVA, Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]},{"given":"Karen Miranda","family":"Almeida","sequence":"additional","affiliation":[{"name":"MEtRiCS, Departamento de Qu\u00edmica, NOVA School of Science and Technology = FCT NOVA, Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]},{"given":"Ana Sofia","family":"Augusto","sequence":"additional","affiliation":[{"name":"MEtRiCS, Departamento de Qu\u00edmica, NOVA School of Science and Technology = FCT NOVA, Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]},{"given":"\u00c9rica Torrido","family":"Vieira","sequence":"additional","affiliation":[{"name":"MEtRiCS, Departamento de Qu\u00edmica, NOVA School of Science and Technology = FCT NOVA, Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9270-3982","authenticated-orcid":false,"given":"Ana Lu\u00edsa","family":"Fernando","sequence":"additional","affiliation":[{"name":"MEtRiCS, Departamento de Qu\u00edmica, NOVA School of Science and Technology = FCT NOVA, Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8381-9780","authenticated-orcid":false,"given":"Victor Gomes Lauriano","family":"Souza","sequence":"additional","affiliation":[{"name":"MEtRiCS, Departamento de Qu\u00edmica, NOVA School of Science and Technology = FCT NOVA, Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"837","DOI":"10.1016\/j.lwt.2010.01.021","article-title":"Chitosan application for active bio-based films production and potential in the food industry: Review","volume":"43","author":"Aider","year":"2010","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Pires, J.R.A., Souza, V.G.L., Fuci\u00f1os, P., Pastrana, L., and Fernando, A.L. (2022). Methodologies to Assess the Biodegradability of Bio-Based Polymers\u2014Current Knowledge and Existing Gaps. Polymers, 14.","DOI":"10.3390\/polym14071359"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1038\/s41893-021-00814-3","article-title":"Understanding the plastics cycle to minimize exposure","volume":"5","author":"Thomas","year":"2022","journal-title":"Nat. Sustain."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"134267","DOI":"10.1016\/j.chemosphere.2022.134267","article-title":"Micro(nano)plastics pollution and human health: How plastics can induce carcinogenesis to humans?","volume":"298","author":"Kumar","year":"2022","journal-title":"Chemosphere"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1267","DOI":"10.1021\/acssuschemeng.1c07376","article-title":"Electron Beam-Mediated Cross-Linking of Blown Film-Extruded Biodegradable PGA\/PBAT Blends toward High Toughness and Low Oxygen Permeation","volume":"10","author":"Samantaray","year":"2022","journal-title":"ACS Sustain. Chem. Eng."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"4055","DOI":"10.1039\/D0GC01394C","article-title":"Poly(glycolic acid) (PGA): A versatile building block expanding high performance and sustainable bioplastic applications","volume":"22","author":"Samantaray","year":"2020","journal-title":"Green Chem."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"9151","DOI":"10.1021\/acssuschemeng.1c01424","article-title":"Design and Control of Compostability in Synthetic Biopolyesters","volume":"9","author":"Samantaray","year":"2021","journal-title":"ACS Sustain. Chem. Eng."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"444","DOI":"10.1016\/j.ijbiomac.2017.12.028","article-title":"Preparation and characterization of biocomposite film based on chitosan and kombucha tea as active food packaging","volume":"108","author":"Ashrafi","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Andrade, M.A., Barbosa, C.H., Souza, V.G.L., Coelhoso, I.M., Reboleira, J., Bernardino, S., Ganh\u00e3o, R., Mendes, S., Fernando, A.L., and Vilarinho, F. (2021). Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat. Coatings, 11.","DOI":"10.3390\/coatings11020229"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"458","DOI":"10.1111\/ijfs.12623","article-title":"Antioxidant activity and physicochemical properties of chitosan films incorporated with Lycium barbarum fruit extract for active food packaging","volume":"50","author":"Wang","year":"2015","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/j.ifset.2018.06.008","article-title":"Nisin and other antimicrobial peptides: Production, mechanisms of action, and application in active food packaging","volume":"48","author":"Santos","year":"2018","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Rodrigues, C., Souza, V.G.L., Coelhoso, I., and Fernando, A.L. (2021). Bio-Based Sensors for Smart Food Packaging\u2014Current Applications and Future Trends. Sensors, 21.","DOI":"10.3390\/s21062148"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.tifs.2017.01.002","article-title":"Active and intelligent packaging in meat industry","volume":"61","author":"Fang","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.fbio.2016.07.003","article-title":"Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts","volume":"16","author":"Bonilla","year":"2016","journal-title":"Food Biosci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/j.carbpol.2014.03.019","article-title":"Preparation, characterization, mechanical and barrier properties investigation of chitosan-clay nanocomposites","volume":"108","author":"Giannakas","year":"2014","journal-title":"Carbohydr. Polym."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Souza, V.G.L., Pires, J.R.A., Rodrigues, C., Coelhoso, I.M., and Fernando, A.L. (2020). Chitosan Composites in Packaging Industry\u2014Current Trends and Future Challenges. Polymers, 12.","DOI":"10.3390\/polym12020417"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"192","DOI":"10.1016\/j.meatsci.2015.10.003","article-title":"A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage","volume":"111","author":"Lekjing","year":"2016","journal-title":"Meat Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"613","DOI":"10.1016\/j.ijbiomac.2016.02.012","article-title":"Characterization of chitosan-nanoclay bionanocomposite active films containing milk thistle extract","volume":"86","author":"Esmaiili","year":"2016","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"565","DOI":"10.1016\/j.indcrop.2017.04.056","article-title":"Physical properties of chitosan films incorporated with natural antioxidants","volume":"107","author":"Souza","year":"2017","journal-title":"Ind. Crops Prod."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Pires, J., de Paula, C.D., Souza, V.G.L., Fernando, A.L., and Coelhoso, I. (2021). Understanding the Barrier and Mechanical Behavior of Different Nanofillers in Chitosan Films for Food Packaging. Polymers, 13.","DOI":"10.3390\/polym13050721"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Souza, V.G.L., Mello, I.P., Khalid, O., Pires, J.R.A., Rodrigues, C., Alves, M.M., Santos, C., Fernando, A.L., and Coelhoso, I. (2022). Strategies to Improve the Barrier and Mechanical Properties of Pectin Films for Food Packaging: Comparing Nanocomposites with Bilayers. Coatings, 12.","DOI":"10.3390\/coatings12020108"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"132","DOI":"10.1016\/j.tifs.2016.11.021","article-title":"Use of essential oils in active food packaging: Recent advances and future trends","volume":"61","author":"Andrade","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"675","DOI":"10.1080\/10498850.2016.1266427","article-title":"Influence of Chitosan Nanocomposite and Rosemary (Rosmarinus officinalis L.) Extract Coating on Quality of Huso huso Fillet Inoculated with Listeria monocytogenes During Refrigerated Storage","volume":"26","author":"Jafari","year":"2017","journal-title":"J. Aquat. Food Prod. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"845","DOI":"10.1016\/j.foodchem.2007.08.088","article-title":"Chitosan and mint mixture: A new preservative for meat and meat products","volume":"107","author":"Kanatt","year":"2008","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.meatsci.2006.10.026","article-title":"Effect of rosemary extract, chitosan and \u03b1-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 \u00b0C","volume":"76","author":"Georgantelis","year":"2007","journal-title":"Meat Sci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.foodcont.2011.10.029","article-title":"Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)","volume":"25","author":"Li","year":"2012","journal-title":"Food Control"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.foodhyd.2011.08.011","article-title":"Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages","volume":"27","author":"Siripatrawan","year":"2012","journal-title":"Food Hydrocoll."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"282","DOI":"10.1016\/j.ijbiomac.2013.04.019","article-title":"Development of tea extracts and chitosan composite films for active packaging materials","volume":"59","author":"Peng","year":"2013","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"477","DOI":"10.1016\/j.lwt.2011.11.020","article-title":"Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract","volume":"46","author":"Moradi","year":"2012","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1016\/j.jfoodeng.2012.07.009","article-title":"Physico-mechanical properties of chitosan films with carvacrol and grape seed extract","volume":"115","author":"Rubilar","year":"2013","journal-title":"J. Food Eng."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"695","DOI":"10.1016\/j.foodhyd.2016.06.001","article-title":"Improving functional properties of chitosan films as active food packaging by incorporating with propolis","volume":"61","author":"Siripatrawan","year":"2016","journal-title":"Food Hydrocoll."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"e13336","DOI":"10.1111\/jfpp.13336","article-title":"The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet","volume":"42","author":"Kargozari","year":"2018","journal-title":"J. Food Process. Preserv."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"3399","DOI":"10.1007\/s00289-016-1901-2","article-title":"Chitosan\u2013green tea extract powder composite pouches for extending the shelf life of raw meat","volume":"74","author":"Muraleedharan","year":"2017","journal-title":"Polym. Bull."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Souza, V.G.L., Pires, J.R., Vieira, \u00c9.T., Coelhoso, I.M., Duarte, M.P., and Fernando, A.L. (2018). Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan\/Montmorillonite Incorporated with Ginger Essential Oil. Coatings, 8.","DOI":"10.3390\/coatings8050177"},{"key":"ref_35","first-page":"548","article-title":"Antioxidant Migration Studies in Chitosan Films Incorporated with Plant Extracts","volume":"6","author":"Souza","year":"2018","journal-title":"J. Renew. Mater."},{"key":"ref_36","unstructured":"AOAC (2016). Official Methods of Analysis of the Association of Official Analytical Chemists, AOAC. [20th ed.]."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/j.foodhyd.2018.10.049","article-title":"Activity of chitosan-montmorillonite bionanocomposites incorporated with rosemary essential oil: From in vitro assays to application in fresh poultry meat","volume":"89","author":"Souza","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/0309-1740(95)00010-0","article-title":"TBA test by an extractive method applied to \u201cpat\u00e9\u201d","volume":"42","author":"Rosmini","year":"1996","journal-title":"Meat Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1016\/j.foodhyd.2012.05.026","article-title":"Physical and antioxidant properties of chitosan and methylcellulose based films containing resveratrol","volume":"30","author":"Pastor","year":"2013","journal-title":"Food Hydrocoll."},{"key":"ref_40","unstructured":"(2013). Microbiology of the Food Chain Horizontal Method for the Enumeration of Microorganisms Part 1: Colony Count at 30 \u00b0C by the Pour Plate Technique (Standard No. ISO 4833-1)."},{"key":"ref_41","unstructured":"(2006). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Detection and Enumeration of Coliforms\u2014Most Probable Number Technique (Standard No. ISO 4831:2006(en))."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"1383","DOI":"10.1111\/j.1365-2621.1989.tb05118.x","article-title":"An Edible Film of Lipids and Cellulose Ethers: Barrier Properties to Moisture Vapor Transmission and Structural Evaluation","volume":"54","author":"Kester","year":"1989","journal-title":"J. Food Sci."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1186\/s13568-014-0051-x","article-title":"Contamination of water resources by pathogenic bacteria","volume":"4","author":"Pandey","year":"2014","journal-title":"AMB Express"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"38","DOI":"10.1016\/j.progpolymsci.2004.11.002","article-title":"Recent developments in polysaccharide-based materials used as adsorbents in wastewater treatment","volume":"30","author":"Crini","year":"2005","journal-title":"Prog. Polym. Sci."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"148","DOI":"10.1016\/j.fpsl.2018.03.009","article-title":"Bionanocomposites of chitosan\/montmorillonite incorporated with Rosmarinus officinalis essential oil: Development and physical characterization","volume":"16","author":"Souza","year":"2018","journal-title":"Food Packag. Shelf Life"},{"key":"ref_46","first-page":"45","article-title":"Antimicrobial Activity of Chitosan","volume":"70","author":"Zivanovic","year":"2005","journal-title":"Science"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"300","DOI":"10.1111\/j.1365-2621.2000.tb15997.x","article-title":"Moisture Loss and Lipid Oxidation for Precooked Beef Patties Stored in Edible Coatings and Films","volume":"65","author":"Wu","year":"2000","journal-title":"J. Food Sci."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.meatsci.2003.09.005","article-title":"Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: Effects on colour, texture and microbiological quality","volume":"67","author":"Ansorena","year":"2004","journal-title":"Meat Sci."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.foodhyd.2012.11.029","article-title":"Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract","volume":"32","author":"Wu","year":"2013","journal-title":"Food Hydrocoll."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"2033","DOI":"10.1007\/s11947-016-1789-8","article-title":"Grapefruit Seed Extract and Lemon Essential Oil as Active Agents in Corn Starch\u2013Chitosan Blend Films","volume":"9","author":"Bof","year":"2016","journal-title":"Food Bioprocess Technol."},{"key":"ref_51","unstructured":"Mendes, J. (2013). Qualidade Nutricional e Microbiol\u00f3gica de Enchidos. [Master\u2019s Thesis, Escola Superior Agr\u00e1ria, Instituto Polit\u00e9cnico de]."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1079\/WPS20020013","article-title":"Poultry meat quality","volume":"58","author":"Fletcher","year":"2002","journal-title":"Worlds. Poult. Sci. J."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"1506","DOI":"10.3382\/ps.2009-00118","article-title":"Pale, soft, and exudative poultry meat\u2014Reviewing ways to manage at the processing plant","volume":"88","author":"Barbut","year":"2009","journal-title":"Poult. Sci."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.ijfoodmicro.2013.11.011","article-title":"Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat","volume":"171","author":"Babuskin","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"1171","DOI":"10.1016\/j.meatsci.2013.11.007","article-title":"Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat","volume":"96","author":"Contini","year":"2014","journal-title":"Meat Sci."},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Souza, V.G.L., Rodrigues, C., Valente, S., Pimenta, C., Pires, J.R.A., Alves, M.M., Santos, C.F., Coelhoso, I.M., and Fernando, A.L.L. (2020). Eco-Friendly ZnO\/Chitosan Bionanocomposites Films for Packaging of Fresh Poultry Meat. Coatings, 10.","DOI":"10.3390\/coatings10020110"},{"key":"ref_57","unstructured":"Jay, J.M., Loessner, M.J., and Golde, D.A. (2005). Modern Food Microbiology, Springer. [7th ed.]."},{"key":"ref_58","unstructured":"Hunt, M.C., King, A., Barbut, S., Clause, J., Cornforth, D., Hanson, D., Lindahl, G., Mancini, R., Milkowski, A., and Mohan, A. (2012). AMSA Meat Color Measurement Guidelines, AMSA."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"312","DOI":"10.1016\/j.ijbiomac.2013.07.018","article-title":"Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties","volume":"61","author":"Qin","year":"2013","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_60","first-page":"189","article-title":"Effect on storage property and quality in meat sausage by added chitosan","volume":"4","author":"Youn","year":"1999","journal-title":"J. Chitin Chitosan"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"256","DOI":"10.1016\/j.meatsci.2006.07.018","article-title":"Effect of rosemary extract, chitosan and \u03b1-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers","volume":"75","author":"Georgantelis","year":"2007","journal-title":"Meat Sci."},{"key":"ref_62","first-page":"114","article-title":"Recovery and utilization of chitin and chitosan in food processing waste management","volume":"45","author":"Knorr","year":"1991","journal-title":"Food Technol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"493","DOI":"10.1016\/j.meatsci.2010.02.022","article-title":"Application of chitosan-incorporated LDPE film to sliced fresh red meats for shelf life extension","volume":"85","author":"Park","year":"2010","journal-title":"Meat Sci."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"2804","DOI":"10.1007\/s11661-008-9603-5","article-title":"Clays, nanoclays, and montmorillonite minerals","volume":"39","author":"Uddin","year":"2008","journal-title":"Metall. Mater. Trans. A Phys. Metall. Mater. Sci."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.lwt.2013.02.012","article-title":"Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets","volume":"53","author":"Khanjari","year":"2013","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"770","DOI":"10.1016\/j.foodhyd.2010.04.003","article-title":"Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract","volume":"24","author":"Siripatrawan","year":"2010","journal-title":"Food Hydrocoll."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1016\/j.foodhyd.2013.03.006","article-title":"Introduction of primary antioxidant activity to chitosan for application as a multifunctional food packaging material","volume":"33","author":"Schreiber","year":"2013","journal-title":"Food Hydrocoll."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"1153","DOI":"10.1016\/j.carbpol.2016.10.080","article-title":"Antioxidant edible films based on chitosan and starch containing polyphenols from thyme extracts","volume":"157","author":"Trifkovic","year":"2017","journal-title":"Carbohydr. Polym."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1007\/s11947-016-1833-8","article-title":"Physical Characterization and Pork Packaging Application of Chitosan Films Incorporated with Combined Essential Oils of Cinnamon and Ginger","volume":"10","author":"Wang","year":"2017","journal-title":"Food Bioprocess Technol."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"1302","DOI":"10.1016\/j.foodcont.2011.02.004","article-title":"Antimicrobial activity of polysaccharide films containing essential oils","volume":"22","author":"Chiralt","year":"2011","journal-title":"Food Control"},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.foodchem.2010.02.033","article-title":"Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water","volume":"122","author":"Ojagh","year":"2010","journal-title":"Food Chem."}],"container-title":["Journal of Composites Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2504-477X\/6\/11\/342\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T01:11:08Z","timestamp":1760145068000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2504-477X\/6\/11\/342"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,11,5]]},"references-count":71,"journal-issue":{"issue":"11","published-online":{"date-parts":[[2022,11]]}},"alternative-id":["jcs6110342"],"URL":"https:\/\/doi.org\/10.3390\/jcs6110342","relation":{},"ISSN":["2504-477X"],"issn-type":[{"value":"2504-477X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,11,5]]}}}