Application of high-pressure processing and polylactide/cinnamon oil packaging on chicken sample for inactivation and inhibition of Listeria monocytogenes and Salmonella Typhimurium, and post-processing film properties

The synergistic effects of combined high-pressure (HP) treatment and active packaging consisting of polylactide (PLA), polyethylene glycol (PEG) and cinnamon oil (CIN) on the inactivation and inhibition of Listeria monocytogenes and Salmonella Typhimurium in chicken samples during the refrigerated storage were assessed. The target was to decrease the treatment pressure intensity of the traditional HP technology and cinnamon oil concentration so that the process becomes more economically viable. The CIN concentration was varied from 7 to 17% in the plasticized film (PLA/PEG 80/20). It was observed that the most effective treatment was the combination of a pressure treatment at a level of 300 MPa, and packaging the chicken sample in an active packaging containing 17% CIN, which reduced the population of the pathogens to a safe level during 21 days of refrigerated storage. Furthermore, the impact of HP and CIN on the thermal, rheological and mechanical properties of those films was evaluated. Time-temperature superposition principle indicated that the mechanical properties of those films remained intact after the HP-treatment, and at high temperature. Therefore, the developed films could be used for packaging of chicken samples under high-pressure, and high-temperature with maintaining the packaging integrity and the food safety at the highest level.