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.
Highlights
Beef is the third most consumed meat in the world, preceded by pork and poultry
Chilled beef is highly perishable, making it an ideal vehicle for rapid microbial growth and considerable economic losses. It is of utmost importance for the beef industry to find novel and effective preservation materials to maintain the quality of chilled beef and increase its shelf life [5]
Our results demonstrated that the resulting bio-nano films overcame the problem of auto-oxidation of ginger essential oil (GEO) but they could improve the properties of chitosan film
Summary
Beef is the third most consumed meat in the world, preceded by pork and poultry. China, United States, and Brazil are the world’s top three consumers of beef [1]. Chilled beef is highly perishable, making it an ideal vehicle for rapid microbial growth and considerable economic losses It is of utmost importance for the beef industry to find novel and effective preservation materials to maintain the quality of chilled beef and increase its shelf life [5]. Natural polymer-based composites have great potential to improve the quality and safety of packaged foods by improving their antimicrobial activity and barrier properties [8]. Due to their therapeutic effects, in recent years, plant EOs have been widely used in food packaging and preservation to ensure food safety and quality [9]. The prepared biological nanocomposites could be used as promising materials to replace commercial and non-degradable plastic films
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