Characterization of thyme essential oil microcapsules and potato starch/pectin composite films and their impact on the quality of chilled mutton.

This study used chitosan-embedded thyme essential oil (TEO-CN) microcapsules to prepare a potato starch-pectin (P-P) composite film. The effects of different concentrations of TEO-CN microcapsules (0 %, 0.25 %, 0.5 %, 1.0 %, and 2.0 %) on the physical, mechanical, antioxidant, and antimicrobial properties of P-P composite films were investigated. The results revealed that the TEO-CN microcapsules were cross-linked with the P-P film matrix and could be uniformly distributed. Additionally, the water vapor permeability [1.98 ± 0.32 mg.m.(m2.h.kPa)-1] and elongation at break exhibited (28 ± 0.32 %) minimum values in P-P composite films containing 1 % TEO-CN microcapsules. Moreover, the P-P composite films containing TEO-CN microcapsules exhibited excellent antioxidant and antibacterial properties. Among them, the P-P composite film containing 2 % TEO-CN microcapsules showed an inhibitory circle diameter of 4.34 mm and 4.98 mm against Escherichia coli and Staphylococcus aureus, respectively. The application of TEO-CNs/P-P composite films in chilled mutton packaging can extend shelf life up to 15 days.