Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork

Abstract Edible packaging films have been widely studied because of its safety, green, and effective characteristics. In this paper, chitosan (CH) edible films containing hexahydro‐β‐acids (HBA) were prepared, and its physical and mechanical properties, bioactivity, and their impact on the shelf life of pork were investigated. The infrared spectra indicated that the molecular interaction between CH and HBA was observed. Scanning electron microscopy was used to analyze the surface morphology of the film, and light transmittance analysis displayed that the addition of HBA enhanced the film's UV blocking performance. Compared to the CH film, the tensile strength of CH–HBA film increased to 29.19 ± 0.45 MPa, and the scavenging activity of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) reached 1.40 ± 0.01 mg rutin/cm 2 of the film. The antibacterial activity of the CH–HBA film on Escherichia coli (44825) and Staphylococcus aureus (26001) showed that the CH–HBA film is a feasible antibacterial package. Furthermore, compared to pork packaged in CH and polyethylene films, fresh pork packaged with CH–HBA films displayed prolongation of shelf life due to reduction in microbial proliferation, thiobarbituric values, pH, and total volatile base nitrogen contents during storage at 4 °C for 16 days. The freshness of pork was prolonged by 7−8 days when the dosage of HBA was increased to 0.3% from 0.1% (w/v). These results revealed that the CH–HBA film can effectively extend the shelf life of pork. Practical Application This study effectively prolonged the shelf life of pork. A chitosan‐edible film combined with hexahydro‐β‐acids has a potential application value in replacing traditional packaged fresh meat.