Novel bioactive sponge mats composed of oxidized bacterial cellulose and chitosan-gum Arabic microcapsules loaded with cinnamon essential oil for enhancing meat preservation

Abstract

Meat is prone to microbial contamination during storage, resulting in a shortened shelf life. To address this issue, absorbent preservation mats have been suggested and proven effective in slowing down the spoilage of meat. To this end, this study developed a novel bioactive sponge mat composed of oxidized bacterial cellulose (OBC) and microcapsules loaded with cinnamon essential oil (CGCM) obtained by complex coacervation of chitosan and gum Arabic. The surface charge of such microcapsules was regulated through the use of chitosan obtained from different deacetylation degrees. The physicochemical properties, antioxidant properties, and antibacterial properties of the OBC-CGCM sponge mats were investigated and their effect on meat preservation was assessed. The results concurred that the electrostatic interaction and hydrogen bonding between the CGCM and OBC sponge mat matrix led to improved thermal stability, water absorption, and tensile strength of the sponge mat. Furthermore, it demonstrated high antioxidant (reaching up to 90%) and antibacterial properties, particularly in the gas phase (up to 65%). The application of the prepared sponge mat to the preservation of meat was able to maintain the freshness and extend the shelf life of meat from 4 days to around 10 days under 4 °C, which is significantly better than that shown by commercially available preservation mats. In conclusion, the OBC-CGCM sponge mats are highly promising for meat preservation, thereby offering an attractive universal approach to constructing active biomass packaging materials.