Oridonin-Loaded Polyvinyl Alcohol/Chitosan Composite Films and Coatings: Characterization, Antibacterial Activity, and Preservation Efficacy on Chilled Chicken Breast

Microbial spoilage significantly limits meat shelf life, necessitating degradable packaging with strong antibacterial properties. Oridonin (ORI), effective against foodborne pathogens, was incorporated into a polyvinyl alcohol (PVA)/chitosan (CS) matrix. This study examined ORI’s effects on the physical properties and antibacterial activity of the films and evaluated their preservation efficacy on chilled chicken breasts. Structural analysis suggested good compatibility of the composite films, likely ascribed to the H-bonding between ORI and the PVA/CS matrix. Increasing ORI content enhanced mechanical performance, reduced surface wettability, and improved light barrier properties, while also significantly improving antibacterial capacity. The composite film containing 75 μg/mL ORI exhibited optimal overall performance and potent antibacterial activity against Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli, as evidenced by inhibition zone diameters of 19.51, 18.64, and 16.36 mm, respectively. Preservation experiments showed that film and coating containing 75 μg/mL ORI significantly inhibited the rise in TVB-N concentration, pH, total bacterial count, and juice loss rate of chilled chicken breast during storage. The coating generally showed slightly better preservation performance than the pre-formed film and extended the shelf life of chilled chicken breast by 4 days. This study provided a foundation for PVA/CS@ORI films and coatings as antimicrobial packaging for chilled chicken breast.