Fabrication and Charaterization of Bioactive Packaging Film from Corn Starch Blend / Beeswax Incorporated with Ginger Essential Oil for Meat Preservation

Abstract

Preserving fresh meat with sustainable packaging is vital to maintaining quality and extending shelf life while reducing carbon footprint. Bio-based films, such as cornstarch beeswax blends, offer an eco-friendly alternative to fossil-based plastics but face hydrophilicity challenges in meat packaging. This study fabricated cornstarch-based bioactive films using distilled water as solvent and glycerol as a plasticizer to enhance flexibility. Beeswax was incorporated at 2.5, 5, 10, and 15% to evaluate effects on hydrophobicity and water resistance, while ginger essential oil (GEO) was added at 5, 10, and 15% to bolster antimicrobial activity. Films were cast and dried in an open oven for 12 hours. Comprehensive characterization included tensile testing, Fourier Transform Infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), moisture absorption, and dissolution tests. Statistical analyses (ANOVA) were used to assess the effects of beeswax and GEO concentrations on film properties and antimicrobial performance (p < 0.05 considered significant). Results show that beeswax at 2.5–5% reduced solubility from 0.32 to 0.20, whereas 10–15% increased solubility (0.24–0.26), indicating a threshold for optimal hydrophobicity. Moisture content and swelling followed similar trends. Beeswax enhanced tensile modulus but reduced elongation. FTIR indicated shifts in OH-related and C–O/CH2 bonding with varying beeswax content; TGA showed improved thermal stability at higher beeswax levels. GEO markedly improved antimicrobial performance, extending inhibition of meat-associated bacteria from day 1 to day 8, with diminishing effectiveness thereafter. Overall, the combined beeswax–GEO system significantly improves film water resistance, mechanical integrity, and antimicrobial efficacy, offering promise for extending meat shelf life with a sustainable packaging approach.