Work

Sustainable pectin/rosemary oil-loaded solid lipid nanoparticles film for packaging applications: Shelf-life insights for ready-to-eat chicken breast

Year: 2026

Type: article

Abstract: This study proposes a novel hybrid hydrocolloid film using pectin and rosemary oil-loaded solid lipid nanoparticles (RO-SLN), integrating a biodegradable matrix with nanoencapsulated bioactive compounds to create a sustainable and effective active packaging system for extending the shelf life of ready-to-eat (RTE) chicken breast. Tween 20 (TSRO) and pectin (PSRO) stabilized RO-SLN, which was characterized by size (154 and 415 nm), polydispersity index (0.246 and 0.482), and zeta potential (-27 and −38 mV). PSRO was most effective at reducing the hydration properties of pectin films compared with the CS film (water vapor permeability, 97%; moisture content, 51%; and solubility in water, 47%), confirming superior moisture-barrier performance of the dried film without food contact. Shelf-life efficiency was tested for RTE chicken breast stored at 4 ± 1 °C for 7 days. RO-SLN had enhanced antibacterial and antioxidant activity. Samples wrapped in pectin/RO-SLN films had a longer antimicrobial (5–7 days) and antioxidant (2–5 days) shelf life than the control (no film). Additionally, pectin/RO-SLN films did not significantly change pH ( p < 0.05) during the entire storage. TSRO increased weight loss in RTE chicken breast by 13% on day 7. However, panelists’ perception, rather than the sample's intrinsic quality, influenced the sensory shelf life. Pectin/PSRO films maintained acceptable scores for all sensory attributes at the end of storage. Overall, this approach offers insights into the potential of pectin/RO-SLN films to extend the shelf life of RTE chicken breast and may support the development of clean-label alternatives to synthetic preservatives.

Source: Food and Humanity

DOI: 10.1016/j.foohum.2026.101528