Development of active, nanoparticle, antimicrobial technologies for muscle-based packaging applications

Effect of coating with combined chitosan and gallic acid on shelf-life stability of Jeju black cattle beef

OBJECTIVE

Beef of Jeju black cattle (JBC) is considered as a healthy meat type due to its significantly higher unsaturated fatty acids (UFA). Lipid (e.g., UFA) is highly susceptible to oxidizing agents, which results in the quality deterioration and economic value loss of meat products. Therefore, development and application of novel preservative techniques is necessary to improve the shelf-life stability of high-UFA beef. The objective of this study was to assess the applicability of chitosan-based coatings in preservation of JBC beef.

METHODS

Different coating solutions: 2% chitosan alone, and 2% chitosan containing 0.1% or 0.3% gallic acid were prepared to investigate their applicability in preservation of fresh beef during storage. Jeju black cattle beef (2-cm thick steaks) were non-coated (control) or coated with the above coating solutions, placed on trays, over-wrapped with plastic film and stored at 4°C. The microbiological indices, color, total volatile basic nitrogen (TVBN) and lipid oxidation of the beef were investigated after 1, 10, and 21 days of storage.

RESULTS

Coating with 2% chitosan alone reduced the spoilage bacteria count, TVBN and thiobarbituric acid reactive substances levels in the beef compared with control during storage (p<0.05). Noticeably, coating with 2% chitosan containing 0.1% or 0.3% gallic acid was more effective on retardation of spoilage bacteria growth, lipid oxidation and discoloration in the beef compared to the chitosan coating alone over the storage period (21 days) (p<0.05).

CONCLUSION

Taken together, the combined chitosan and gallic acid coating could be used as a bio-preservative technique in the meat industry.

Acute Aquatic Toxicity to Zebrafish and Bioaccumulation in Marine Mussels of Antimony Tin Oxide Nanoparticles

Antimony tin oxide (Sb₂O₅/SnO₂) is effective in the absorption of infrared radiation for applications, such as skylights. As a nanoparticle (NP), it can be incorporated into films or sheets providing infrared radiation attenuation while allowing for a transparent final product. The acute toxicity exerted by commercial Sb₂O₅/SnO₂ (ATO) NPs was studied in adults and embryos of zebrafish (Danio rerio). Our results suggest that these NPs do not induce an acute toxicity in zebrafish, either adults or embryos. However, some sub-lethal parameters were altered: heart rate and spontaneous movements. Finally, the possible bioaccumulation of these NPs in the aquacultured marine mussel Mytilus sp. was studied. A quantitative analysis was performed using single particle inductively coupled plasma mass spectrometry (sp-ICP-MS). The results indicated that, despite being scarce (2.31 × 10⁶ ± 9.05 × 10⁵ NPs/g), there is some accumulation of the ATO NPs in the mussel. In conclusion, commercial ATO NPs seem to be quite innocuous to aquatic organisms; however, the fact that some of the developmental parameters in zebrafish embryos are altered should be considered for further investigation. More in-depth analysis of these NPs transformations in the digestive tract of humans is needed to assess whether their accumulation in mussels presents an actual risk to humans.

Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zealand to provide the context for packaging innovation requirements, focusing on the emerging opportunities for AP to be used for the improvement of the shelf-life of pre-rigor, aged, and frozen-thawed meat products. Sustainable polymers utilised in the manufacturing of AP, manufacturing techniques, the release mechanisms of actives, and legal and regulatory constraints are also discussed. Diverse market compositions and consumption cultures in China and New Zealand require different packaging solutions to extend the shelf-life of meat. AP containing antimicrobials, moisture regulating agents, and antioxidants may be used for pre-rigor, dry- and wet-aged products and in improving the quality and shelf-life of frozen-thawed meat. Further innovations using sustainably produced polymers for AP, along with incorporating active compounds of multiple functions for effectively improving meat quality and shelf-life are necessary. Challenges remain to resolve issues with scaling the technology to commercially relevant volumes as well as complying with the rigorous legal and regulatory constraints in various countries.

A Time-Course Study on a Food Contact Material (FCM)-Certified Coating Based on Titanium Oxide Deposited onto Aluminum

Aluminum is the second most widely used metal worldwide. It is present as an additive in cosmetics, pharmaceuticals, food, and food contact materials (FCM). In this study, we confirm the bactericidal effect of a special anodizing method, based on TiO2 nanoparticles (DURALTI®) deposited on aluminum disks with different roughness and subjected to two sanitizing treatments: UV and alcohol 70%. Consequently, we perform a time-course evaluation against both Gram-negative and Gram-positive bacteria to better frame the time required to achieve the best result. Approximately 106 CFU/mL of Escherichia coli ATCC 25922; Salmonella Typhimurium ATCC 1402; Yersinia enterocolitica ATCC 9610; Pseudomonas aeruginosa ATCC 27588; Staphylococcus aureus ATCC 6538; Enterococcus faecalis ATCC 29212; Bacillus cereus ATCC 14579 and Listeria monocytogenes NCTT 10888 were inoculated onto each aluminum surface and challenged with UV and alcohol 70% at 0, 15", 30", 1', 5', 15', 30', 1, 2, 4 and 6 h. DURALTI® coating already confirmed its ability to induce a 4-logarithmic decrease (from 106 to 102 CFU/mL) after 6 h. Once each sanitizing treatment was applied, an overall bacterial inhibition occurred in a time ranging from 15'' to 1'. The results are innovative in terms of preventing microbial adhesion and growth in the food industry.

Interaction Insight of Pullulan-Mediated Gamma-Irradiated Silver Nanoparticle Synthesis and Its Antibacterial Activity

The production of pure silver nanoparticles (Ag-NPs) with unique properties remains a challenge even today. In the present study, the synthesis of silver nanoparticles (Ag-NPs) from natural pullulan (PL) was carried out using a radiation-induced method. It is known that pullulan is regarded as a microbial polysaccharide, which renders it suitable to act as a reducing and stabilizing agent during the production of Ag-NPs. Pullulan-assisted synthesis under gamma irradiation was successfully developed to obtain Ag-NPs, which was characterized by UV-Vis, XRD, TEM, and Zeta potential analysis. Pullulan was used as a stabilizer and template for the growth of silver nanoparticles, while gamma radiation was modified to be selective to reduce silver ions. The formation of Ag-NPs was confirmed using UV–Vis spectra by showing a surface plasmon resonance (SPR) band in the region of 410–420 nm. As observed by TEM images, it can be said that by increasing the radiation dose, the particle size decreases, resulting in a mean diameter of Ag-NPs ranging from 40.97 to 3.98 nm. The XRD analysis confirmed that silver metal structures with a face-centered cubic (FCC) crystal were present, while TEM images showed a spherical shape with smooth edges. XRD also demonstrated that increasing the dose of gamma radiation increases the crystallinity at a high purity of Ag-NPs. As examined by zeta potential, the synthesized Ag-NP/PL was negatively charged with high stability. Ag-NP/PL was then analysed for antimicrobial activity against Staphylococcus aureus, and it was found that it had high antibacterial activity. It is found that the adoption of radiation doses results in a stable and green reduction process for silver nanoparticles.

Metal-based Green Synthesized Nanoparticles: Boon for Sustainable Agriculture and Food Security

The applications of metal-based nanoparticles (MNPs) in the sustainable development of agriculture and food security have received greater attention in recent years in the science community. Different biological resources have been employed to replace harmful chemicals to reduce metal salts and stabilize MNPs, i.e., green methods for the synthesis have paid attention to the nanobiotechnological advances. This review mainly focused on the applications of green synthesized MNPs for the agriculture sector and food security. Because of the novel domains, the green synthesized MNPs could be helpful in the different areas of agriculture like plant growth promotion, plant disease, and insect/pest management, fungicidal agent, in food security for food packaging, for increasing the shelf life and protection from spoilage, and other purposes. In the present review, the global scenario of the recent studies on the applications of green synthesized MNPs, particularly in sustainable agriculture and food security, is comprehensively discussed.

Efficacy of metal oxide nanoparticles as novel antimicrobial agents against multi-drug and multi-virulent Staphylococcus aureus isolates from retail raw chicken meat and giblets

Staphylococcus aureus is among the most common zoonotic pathogens originating from animals consumed as food, especially raw chicken meat (RCM). As far as we know, this might be the first report that explores the efficacy of metal oxide nanoparticles (MONPs), such as zinc peroxide nanoparticles (ZnO₂-NPs), zinc oxide nanoparticles (ZnO-NPs), and titanium dioxide nanoparticles (TiO₂-NPs) against multidrug resistant (MDR) and/or pandrug resistant (PDR) S. aureus strains with a strong biofilm-producing ability isolated from RCM and giblets. The overall prevalence of coagulase-positive staphylococci was 21%, with a contamination level range between 10² and 10⁴ CFU/g. The incidence of virulence genes See (21/36), pvl (16/36), clfA (15/36), sec (12/36), tst (12/36), and sea (11/36) among S. aureus strains were relatively higher those of seb, sed, fnbA, and fnbB. For antimicrobial resistance gene distribution, most strains harbored the blaZ gene (25/36), aacA-aphD gene (24/36), mecA gene (22/36), vanA gene (20/36), and apmA gene (20/36) confirmed the prevalence of MDR among S. aureus of RCM products. However, cfr (11/36), spc (9/36), and aadE (7/36) showed a relatively lower existence. The data of antibiogram resistance profiles was noticeably heterogeneous (25 patterns) with 32 MDR and four PDR S. aureus strains. All tested strains had a very high MAR index value (>0.2) except the P11 pattern (GEN, MXF, PMB), which showed a MAR index of 0.19. Among the strong biofilm-producing ability (BPA), 14 (70%) strains were isolated from wet markets, while only six strong BPA strains were isolated from supermarkets. The mean values of BPA ranged from 2.613 ± 0.04 to 11.013 ± 0.05. Clearly, ZnO₂-NPs show significant inhibitory activity against S. aureus strains compared with those produced by the action of ZnO-NPs and TiO₂-NPs. The results of anti-inflammatory activity suggest ZnO₂-NPs as a lead compound for designing an alternative antimicrobial agent against drug-resistant and strong biofilm-producing S. aureus isolates from retail RCM and giblets.

Reducing Meat Perishability through Pullulan Active Packaging

The provision of safe products from the meat industry has been considered as the major source of protein for maintaining human health. Meat-borne outbreaks are mainly due to Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Clostridium perfringens (C. perfringens), reducing the shelf life and consumer demands. A variety of vulnerable substances, including cholesterol oxidation products (COPs), are generated by the oxidation of meat induced by the microbial infestations. The use of certain biodegradable active packaging, including pullulan active packaging, is being focused by the meat industry due to their safety, stability, and negligible health risks. The potential of pullulan active packaging, incorporated with silver nanoparticles and essential oils, against E. coli, S. typhimurium, Mycoplasma, and other bacterial species is exclusive. Similarly, maintenance of organoleptic properties of meat with nominal oxidative rancidity and limited human health issues can be acquired by pullulan active packaging.

Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives

Nanotechnology is a key advanced technology enabling contribution, development, and sustainable impact on food, medicine, and agriculture sectors. Nanomaterials have potential to lead qualitative and quantitative production of healthier, safer, and high-quality functional foods which are perishable or semi-perishable in nature. Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products, preventing contamination, and production of enhanced food quality. This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing, packaging, security, and storage. Applications of nanotechnologies enhance the food bioavailability, taste, texture, and consistency, achieved through modification of particle size, possible cluster formation, and surface charge of food nanomaterials. In addition, the nanodelivery-mediated nutraceuticals, synergistic action of nanomaterials in food protection, and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.

Technologies and Fabrication of Intelligent Packaging for Perishable Products

The preservation of perishable products to maintain their quality is of paramount importance for food safety and security, and is attracting more attention due to increasing concerns regarding food quality, healthcare, and quality of life. Advances in technology and materials in recent years have led to the development and implementation of intelligent packaging for perishable products that can monitor or even control their quality in a supply chain. In this paper, the techniques used in intelligent packaging (i.e., indicators, sensors, and identification technology) and the major printing methods for fabricating electronics (i.e., inkjet printing, screen printing, and gravure printing) are reviewed with a focus on the packaging of perishable products. Although the high manufacturing costs pose a major challenge the commercialization and large-scale deployment of perishable products, it is expected that the technological progresses in printing electronics will significantly reduce the manufacturing cost of intelligent packaging to a threshold of acceptance by markets. In addition, the broad applications of intelligent packaging can facilitate the traction and monitoring of perishable products for better control of the product quality and improved management of the supply chain.

Case studies of packaging and processing solutions to improve meat quality and safety

A significant amount of the meat is wasted due to spoilage or safety risks. Active packaging systems have a great potential to reduce waste through chemical and microbial control of the product and/or the storage environment. Although commercial products are already available, active packaging is far from being fully developed. In contrast, passive packaging, such as modified atmosphere packaging (MAP) and vacuum packaging, have been fully implemented. Research conducted at the Danish Meat Research Institute (DMRI), demonstrates that it is possible to create new opportunities for the meat industry by modifying MAP or combining microwave treatment with vacuum packaging. Predictive shelf life models can be used to estimate the shelf life in MAP or vacuum under dynamic temperature conditions. Using the tri-gas guidelines, the industry can benefit from the increased eating quality, and the in-package decontamination process using vacuum packaging in combination with 5.8 GHz microwaves eliminates C. botulinum spores, resulting in increased food safety and an extended shelf life.

Meat packaging solutions to current industry challenges: A review

Many advances have occurred in the field of smart meat packaging, and the potential for these to be used as tools that respond to challenges faced by industry is exciting. Here, we review packaging solutions to several immediate concerns, encompassing dark cutting, purge and yield losses, product traceability and provenance, packaging durability, microbial spoilage and safety, colour stability, environmental impacts, and the preservation of eating quality. Different active and intelligent packaging approaches to each of these were identified and are discussed in terms of their usefulness - to processors, retailers and/or consumers. From this, it became apparent that prior to selecting a packaging solution, industry should first define their criteria for success (e.g. How much purge is too much? What is a reasonable shelf-life to facilitate product turnover? Is the customer willing to pay for this?), and understand that packaging is not the sole solution, but acts as part of a holistic response to these issues.