Preparing dandelion flavonoids-chitosan composite membrane to preserve chilled chicken breast.

Dandelion flavonoids (DF) and chitosan (CS) were used as materials to prepare a dandelion flavonoids-chitosan (DF-CS) edible composite membrane. Changes in its physical properties, antioxidation, and bacteriostasis were measured after adding DF. The fresh-keeping effect of the composite membrane was studied by measuring the physicochemical indexes and volatile flavor of chicken breast. The results showed that the thickness of 0.2% DF composite membrane increased significantly compared with that of a pure CS membrane (P <0.05). Moreover, the water vapor transmission coefficient, tensile strength, and tensile fracture decreased significantly. Additionally, the DPPH and ABTS+ free radical scavenging ability of the composite membrane increased to 95.68% and 96.37%, respectively. The inhibitory effect of the composite membrane on Escherichia coli and Staphylococcus aureus improved. Chilled chicken breasts treated with different coatings were stored in refrigerator at 4°C for 12 d. During storage, the composite film group had a significantly smaller increase in pH,...