Chitosan-pullulan edible coating loaded with dihydromyricetin: Enhanced antioxidant activity and barrier properties to prolong Cantonese sausages shelf-life

Cantonese sausages are susceptible to oxidative deterioration during storage. Compared with synthetic antioxidants, dihydromyricetin (DMY) is a natural active substance with various functions such as antioxidant and antimicrobial. In this study, edible coating solutions loaded with DMY were prepared based on chitosan (CS) and pullulan (PUL) to prolong the shelf-life of Cantonese sausages. FT-IR and XRD results showed good compatibility between DMY and CS-PUL. It was found that 8 % DMY was physically cross-linked with CS and PUL mainly through hydrogen bonding, which enhanced the barrier and mechanical properties of the films. Meanwhile, the antioxidant property, antimicrobial efficiency and thermal stability of the films were also significantly improved (p < 0.05). The results of storage experiments of Cantonese sausages showed that the 8 % DMY-CP coating solution could effectively retard the lipid oxidation of Cantonese sausages at 25 °C, and maintain the appearance and flavour of products at storage on the 28th d. This study proved DMY's potential as a natural alternative to synthetic additives in polysaccharide-based edible coatings, providing a green and sustainable solution to combat lipid oxidation in meat products.