Effect of chitosan edible coating containing anthocyanins and tea polyphenols on cold storage of chilled pork

TL;DR

A chitosan coating with anthocyanins and tea polyphenols helps preserve chilled pork by reducing bacteria and oxidation during cold storage.

Contribution

A synergistic chitosan-based coating with anthocyanins and tea polyphenols is proposed for chilled pork preservation.

Findings

CS/BA/TP coating reduced TVC by 9.3% after 12 days of cold storage.

The coating decreased TBARS by 45.5%, indicating improved oxidative stability.

TVB-N levels were reduced by 26.6%, showing better microbial inhibition.

Abstract

Preserving fresh meat has been a long-standing challenge due to microbial growth and lipid oxidation. In this study, chitosan (CS) active coatings loaded with blackberry anthocyanins (BA), tea polyphenols (TP), and their combination, designated as CS/BA, CS/TP, and CS/BA/TP, were applied for chilled pork preservation. Compared to CS coating alone, CS/BA/TP coating exhibited a 9.3% lower total viable count (TVC), a 45.5% reduction in thiobarbituric acid reactive substances (TBARS), and a 26.6% decrease in total volatile basic nitrogen (TVB-N) after 12 days of storage at 4°C. Furthermore, the combined use of TP and BA exhibited a synergistic effect, with the most pronounced impact observed in oxidative stability, while also improving microbial inhibition and maintaining color stability. These results highlight CS/BA/TP coatings as a promising natural preservative for extending chilled pork shelf life.

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