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Chitosan-zinc oxide thyme oil-based edible antimicrobial hydrogel coatings: application on pork and tofu sausages

Year: 2025
Type: article
Abstract: Chitosan (CS), zinc oxide (ZnO), and essential oils have been widely researched for their potential in food packaging and preservation due to their ability to extend shelf-life. This study examined the effects of CS-poly-vinyl alcohol-based (CS/PVOH) hydrogel coatings on the microbiological quality and shelf-life of pork and tofu sausages. The hydrogel coatings included ZnO grown on montmorillonite (MT) (ZnO@NaMt) and thyme oil adsorbed in organically modified MT (TO@OrgMt) nanohybrids dispersed in a CS/PVOH-based composite. The sausages were analysed for mesophilic, psychrotrophic, and lactic acid bacteria (LAB). Statistical tests were employed to assess the differences between groups. Pork sausages’ shelf-life was extended to 10 and 20 days for CS/PVOH/ZnO@NaMt, CS/PVOH/TO@OrgMt, and for pure CS, CS/PVOH coated samples, respectively. The bacteriostatic effect of CS/PVOH/ZnO@NaMt, CS/PVOH/TO@OrgMt, and CS/PVOH hydrogel coatings was observed after the 20th day. Mesophilic and psychrotrophic bacteria counts decreased, and tofu sausages’ shelf-life was also prolonged, indicating the coatings’ ability to extend shelf-life.
DOI: 10.1093/ijfood/vvae096
Authors: Eleni Kollia, Anna Kopsacheili, Christina Birlia, Dionisia Nikolaou, Learda Avdylaj, Aris E Giannakas, Constantinos E Salmas, Igor Tomasevic, Charles Brennan, Charalampos Proestos
Institutions: National and Kapodistrian University of Athens, University of Patras, University of Ioannina, German Institute of Food Technologies, University of Belgrade, Riddet Institute, RMIT University
Language: English
Subfield: Biomaterials
Open Access status: gold
Estimated APC paid: $2,638
OpenAlex ID: W4406232513
FWCI: 1.314
Cites: 35
Cited by: 7
Related to: 10