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Kowalczyk M, Domaradzki P, Skałecki P, Kaliniak-Dziura A, Stanek P, Teter A, Grenda T, Florek M. Use of sustainable packaging materials for fresh beef vacuum packaging application and product assessment using physicochemical means. Meat Sci 2024; 216:109551. [PMID: 38852287 DOI: 10.1016/j.meatsci.2024.109551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 04/25/2024] [Accepted: 05/28/2024] [Indexed: 06/11/2024]
Abstract
Packaging material should guarantee the longest possible shelf life of food and help to maintain its quality. The aim of the study was to assess the physicochemical changes taking place during 28-day ageing of beef steaks packed in two types of multilayer films containing biodegradable polymers - polylactic acid (NAT/PLA) and Mater-Bi® (NAT/MBI). The control group consisted of steaks packed in synthetic polyamide/polyethylene (PA/PE) film. The samples stored in NAT/PLA had significantly lower purge loss than the control samples and the lowest expressible water amount after 14 and 21 days. Following blooming, the most favourable colour was shown in steaks stored in NAT/MBI, with the highest values for the L*, a* and C* parameters and the R630/580 ratio, a high proportion of oxymyoglobin, and the lowest share of metmyoglobin. All steaks, regardless of the type of packaging material, had acceptable tenderness and were stable in terms of lipid oxidation.
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Affiliation(s)
- Marek Kowalczyk
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Stanek
- Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Anna Teter
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Tomasz Grenda
- National Veterinary Research Institute, Partyzantow 57, 24-100 Pulawy, Poland.
| | - Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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Yong Y, Gu Y, Nabeel Ahmad H, Wang L, Wang R, Zhu J. Design and characterization of tannic acid/ε-polylysine biocomposite packaging films with excellent antibacterial and antioxidant properties for beef preservation. Food Chem 2024; 439:138155. [PMID: 38081095 DOI: 10.1016/j.foodchem.2023.138155] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The shelf life of beef is shortened by microbial infection, which limits its supply in the market. Active packaging film is expected to overcome this difficulty. In this study, an antibacterial/antioxidant SS-ε-PL-TA biocomposite film made by soy protein isolate/sodium alginate/ε-polylysine/tannic acid was designed and prepared. Due to the formation of hydrogen bonds and enhanced hydrophobic interactions, the biocomposite film showed enhanced mechanical property. Tensile strength increased from 22.8 ± 2.59 MPa to 64.34 ± 6.22 MPa, and elongation at break increased from 7.70 ± 1.07 % to 13.98 ± 0.22 %. The composite film displayed excellent antibacterial activity owing to the damage to cell membranes and biofilms of bacteria. Furthermore, the antioxidant activity also significantly increased (DPPH ∙ scavenging activity was 78.0 %). The shelf life of beef covered with the SS-ε-PL-TA film was extended by 3 days compared to the control group by decreasing lipid oxidation and inhibiting bacterial growth, showing a good application potential in food packaging.
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Affiliation(s)
- Yueyuan Yong
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yingying Gu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Lining Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ruiqi Wang
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan Hairun Agricultural Company, Haiyuan, Ningxia 755299, China.
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Rathod NB, Meral R, Siddiqui SA, Nirmal N, Ozogul F. Nanoemulsion-based approach to preserve muscle food: A review with current knowledge. Crit Rev Food Sci Nutr 2023; 64:6812-6833. [PMID: 36789616 DOI: 10.1080/10408398.2023.2175347] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Abstract
Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by action of microorganism and oxidation. Recently, the consumer's preference is mostly toward minimally processed foods as well as preserved with natural preservatives. However, natural extract directly to the food matrix has several drawbacks. Hence development and applications of nanoemulsion has gained importance for the preservation of muscle foods to meet consumer requirements with enhanced food safety. Nanoemulsion utilizes natural extracts at much lower concentration with higher preservative abilities over original components. Nanoemulsions offer protection to the active component from degradation and ensure longer bioavailability. Novel techniques used for formulation of nanoemulsion provide stability to the emulsion with desirable qualities to improve their impacts. The application of nanoemulsion is known to enhance the preservative action of nanoemulsions by improving the microbial safety and oxidative stability in nanoform. This review provides recent updates on different methods used for formulation of nanoemulsions from different sources. Besides, successful application of nanoemulsion derived using natural agents for muscle food preservation and shelf life extension are reviewed. Thus, the application of nanoemulsion to extend shelf life and maintain quality is suggested for muscle foods.
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Affiliation(s)
- Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, PG Institute of Post-Harvest Technology and Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth) Roha, Raigad, Maharashtra, India
| | - Raciye Meral
- Faculty of Engineering, Department of Food Engineering, Van Yüzüncü Yıl University, Van, Turkey
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), D-Quakenbrück, Germany
| | - Nilesh Nirmal
- Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom, Thailand
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, Adana, Turkey
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Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bover‐Cid S, Chemaly M, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Blagojevic B, Van Damme I, Hempen M, Messens W, Bolton D. Microbiological safety of aged meat. EFSA J 2023; 21:e07745. [PMID: 36698487 PMCID: PMC9850206 DOI: 10.2903/j.efsa.2023.7745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Abstract
The impact of dry-ageing of beef and wet-ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As 'standard fresh' and wet-aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and aw) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin-producing Escherichia coli (STEC), Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of -0.5 to 3.0°C, with a relative humidity (RH) of 75-85% and an airflow of 0.2-0.5 m/s for up to 35 days. The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp., Lactobacillus spp., Shewanella spp. and Clostridium spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log10 increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry-aged beef, based on recommended best practice and the outputs of the equivalence assessment.
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Antimicrobial mechanism of linalool against Brochothrix thermosphacta and its application on chilled beef. Food Res Int 2022; 157:111407. [PMID: 35761661 DOI: 10.1016/j.foodres.2022.111407] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 05/10/2022] [Accepted: 05/22/2022] [Indexed: 11/20/2022]
Abstract
This work aimed to explore the antibacterial ability and potential mechanism of linalool against Brochothrix thermosphacta (B. thermosphacta), providing knowledge of the preservation of chilled beef with linalool. The results found that linalool had an encouraging inhibitory effect on B. thermosphacta with a minimum inhibitory concentration (MIC) of 1.5 mL/L. Results of FESEM and zeta potential combined with probe labeling confirmed that linalool destroyed the cell structure thereby causing the leakage of intracellular components (AKP, protein, nucleic acid and ion). In addition, linalool caused respiratory disturbance by measuring the key enzyme activities including PK, SDH, MDH and ATPase. Energy limitation also appeared under linalool stress as seen from changes in ATP content (decreased by 56.06% and 69.24% in MIC and 2MIC groups, respectively). The respiratory inhibition rate of linalool to B. thermosphacta was 23.58% and the superposing rate with malonic acid was minimal (35.52%), suggesting that respiratory depression was mainly caused by the TCA cycle. Furthermore, accumulation of ROS and increase in MDA content (increased by 71.17% and 78.03% in MIC and 2MIC groups, respectively) accompanied by decreased activities of detoxification enzymes CAT and POD suggested that oxidative stress contributed to the bactericidal mechanism. Finally, linalool has been shown to effectively inhibit quality deterioration of chilled beef during storage by measuring pH, TVB-N and TVC without affecting sensory acceptability. All these highlight the great promise of using linalool as natural preservative for food industry.
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Wang R, King DA, Kalchayanand N. Evaluation of Salmonella Biofilm Cell Transfer from Common Food Contact Surfaces to Beef Products. J Food Prot 2022; 85:632-638. [PMID: 34935943 DOI: 10.4315/jfp-21-334] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Accepted: 12/16/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Meat contamination by Salmonella enterica is a serious public health concern. Available data have suggested that biofilm formation at processing plants and contaminated contact surfaces might contribute to meat contamination. Because transfer from contact surfaces to food products via direct contact has been deemed the most common bacteria transmission route that can lead to contamination, we evaluated the effect of Salmonella biofilm forming ability, contact surface material, and beef surface tissue type on Salmonella biofilm transfer from hard surfaces to beef products. Salmonella biofilms developed on the common contact surfaces stainless steel (SS) and polyvinylchloride (PVC) were transferred consecutively via 30 s of direct contact to either lean muscle or adipose tissue surfaces of 15 pieces of beef trim. The Salmonella biofilm cells could be effectively transferred multiple times from the contact surfaces to the beef trim as indicated by quantifiable Salmonella cells on most meat samples. Biofilm forming ability had the most significant impact (P < 0.05) on transfer efficiency. More cells of Salmonella strains that formed strong biofilms were transferred after each contact and contaminated more meat samples with quantifiable cells compared with strains that formed weak biofilms. Contact surface materials also affected transferability. Salmonella biofilms on SS transferred more efficiently than did those on PVC. In contrast, the two types of meat surface tissues were not significantly different (P > 0.05) in biofilm transfer efficiency. Beef trim samples that were in contact with biofilms but did not have quantifiable Salmonella cells were positive for Salmonella after enrichment culture. Our results indicate the high potential of Salmonella biofilms on common contact surfaces in meat processing plants to cause product cross-contamination. HIGHLIGHTS
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Affiliation(s)
- Rong Wang
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, P.O. Box 166, State Spur 18D, Clay Center, Nebraska 68933, USA
| | - David A King
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, P.O. Box 166, State Spur 18D, Clay Center, Nebraska 68933, USA
| | - Norasak Kalchayanand
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, P.O. Box 166, State Spur 18D, Clay Center, Nebraska 68933, USA
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He R, Zhang Z, Xu L, Chen W, Zhang M, Zhong Q, Chen H, Chen W. Antibacterial mechanism of linalool emulsion against Pseudomonas aeruginosa and its application to cold fresh beef. World J Microbiol Biotechnol 2022; 38:56. [PMID: 35165818 DOI: 10.1007/s11274-022-03233-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 01/10/2022] [Indexed: 12/29/2022]
Abstract
Pseudomonas aeruginosa (P. aeruginosa) is the dominant spoilage bacterium in cold fresh beef. The current strategy is undertaken to overcome the low water solubility of linalool by encapsulating linalool into emulsions. The results of field emission scanning electron microscopy and particle size distribution revealed that the appearance of the bacterial cells was severely disrupted after exposure to linalool emulsion (LE) with an minimum inhibitory concentration (MIC) of 1.5 mL/L. Probes combined with fluorescence spectroscopy were performed to detect cell membrane permeability, while intracellular components (protein and ion leakage) and crystal violet staining were further measured to characterize cell membrane integrity and biofilm formation ability. The results confirmed that LE could destroy the structure of the cell membrane, thereby leading to the leakage of intracellular material and effective removal of biofilms. Molecular docking confirmed that LE can interact with the flagellar cap protein (FliD) and DNA of P. aeruginosa, inhibiting biofilm formation and causing genetic damage. Furthermore, the results of respiratory metabolism and reactive oxygen species (ROS) accumulation revealed that LE could significantly inhibit the metabolic activity of P. aeruginosa and induce oxidative stress. In particular, the inhibition rate of LE on P. aeruginosa was 23.03% and inhibited mainly the tricarboxylic acid cycle (TCA). Finally, LE was applied to preserve cold fresh beef, and the results showed that LE could effectively inhibit the activity of P. aeruginosa and delay the quality change of cold fresh beef during the storage period. These results are of great significance to developing natural preservatives and extending the shelf life of cold fresh beef.
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Affiliation(s)
- Rongrong He
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Zhengke Zhang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Lilan Xu
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Ming Zhang
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China.
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou, 570228, People's Republic of China. .,Spice and Beverage Research Institute, Chinese Academy of Tropical Agriculture Science, Wanning, Hainan, 571533, People's Republic of China.
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8
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Effects of chilling rate on the freshness and microbial community composition of lamb carcasses. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112559] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Esteves E, Whyte P, Mills J, Brightwell G, Gupta TB, Bolton D. An investigation into the anaerobic spoilage microbiota of beef carcass and rump steak cuts using high- throughput sequencing. FEMS Microbiol Lett 2021; 368:6362601. [PMID: 34472614 DOI: 10.1093/femsle/fnab109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Accepted: 08/31/2021] [Indexed: 11/14/2022] Open
Abstract
The presence of anaerobic microflora on fresh beef carcass and rump steaks, which may contribute to meat spoilage, was explored in this study. A total of 120 carcass and 120 rump steak swabs were collected immediately after slaughtering and boning, respectively from five meat plants, anaerobically incubated and enriched at 4°C for 3 weeks. This was followed by DNA extraction and 16S rRNA amplicon sequencing using the Illumina MiSeq, with subsequent bioinformatics analysis. The enriched microbiota of the samples was classified and grouped into 149 operational taxonomic units (OTUs). The microbiota recovered from both sample types consisted mainly of Carnobacterium, with an average relative abundance of 28.4% and 32.8% in beef carcasses and beef rump steaks, respectively. This was followed by Streptococcus, Serratia, Lactococcus, Enterococcus, Escherichia-Shigella, Raoultella and Aeromonas ranging from 1.5 to 20% and 0.1 to 29.8% in enriched carcasses and rump steak swabs, respectively. Trichococcus, Bacteroides, Dysgomonas, Providencia, Paraclostridium and Proteus were also present ranging from 0 to 0.8% on carcass and 0 to 1.8% on rump steak swabs, respectively. Alpha and beta diversity measurements showed limited diversity between the two sample types, but some differences between samples from the beef plants investigated were evident. This study highlights the presence of potential spoilage bacteria, mainly anaerobic genera on and between carcass and rump steaks, as an indication of contamination on and between these samples.
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Affiliation(s)
- Eden Esteves
- Department of Food Safety, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.,School of Veterinary Medicine, UCD, Belfield, Dublin 4, Ireland.,Food Assurance Team, AgResearch Limited, Hopkirk Research Institute, Massey University, Palmerston North 4472, New Zealand
| | - Paul Whyte
- School of Veterinary Medicine, UCD, Belfield, Dublin 4, Ireland
| | - John Mills
- Food Assurance Team, AgResearch Limited, Hopkirk Research Institute, Massey University, Palmerston North 4472, New Zealand
| | - Gale Brightwell
- Food Assurance Team, AgResearch Limited, Hopkirk Research Institute, Massey University, Palmerston North 4472, New Zealand
| | - Tanushree B Gupta
- Food Assurance Team, AgResearch Limited, Hopkirk Research Institute, Massey University, Palmerston North 4472, New Zealand
| | - Declan Bolton
- Department of Food Safety, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
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Zhang YP, Wang X, Shen Y, Thakur K, Zhang JG, Hu F, Wei ZJ. Preparation and Characterization of Bio-Nanocomposites Film of Chitosan and Montmorillonite Incorporated with Ginger Essential Oil and Its Application in Chilled Beef Preservation. Antibiotics (Basel) 2021; 10:antibiotics10070796. [PMID: 34208813 PMCID: PMC8300780 DOI: 10.3390/antibiotics10070796] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 11/16/2022] Open
Abstract
In this study, bio-nanocomposite films containing different proportions of ginger essential oil (GEO), chitosan (Ch), and montmorillonite (MMT) were prepared and characterized, and the antibacterial effect of bio-nanocomposite films on chilled beef was evaluated. Fourier transform infrared analysis showed a series of intense interactions among the components of the bio-nanocomposite films. The infiltration of GEO increased the thickness of the film, reduced the tensile strength of the film, and increased the percentage of breaking elongation and the water vapor permeability. The migration of phenols in the films began to increase exponentially and reached equilibrium at about 48 h. The bio-nanocomposite films (Ch +0.5% GEO group, and Ch + MMT + 0.5% GEO group) effectively delayed the rise of pH, hue angle, and moisture values of chilled beef with time and slowed down the lipid oxidation and the growth of surface microorganisms on chilled beef. Altogether, the prepared biological nanocomposites can be used as promising materials to replace commercial and non-degradable plastic films.
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Affiliation(s)
- Yin-Ping Zhang
- Anhui Academy of Agricultural Sciences, Crop Research Institute, Hefei 230031, China;
| | - Xin Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Yi Shen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- Correspondence: (F.H.); (Z.-J.W.)
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; (X.W.); (Y.S.); (K.T.); (J.-G.Z.)
- School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China
- Correspondence: (F.H.); (Z.-J.W.)
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