Properties of coaxial polycaprolactone cinnamaldehyde chitosan nanoparticles electrospun membrane and its effect on the shelf life of meat

Abstract

Chilled meat is tender and juicy, with good nutritional content. In recent years, with the increasing demand for food quality, chilled meat has gradually replaced frozen meat as the mainstream choice for raw meat due to its nutritional value and freshness. However, chilled meat is highly susceptible to microbial infection and oxidative rancidity during storage. Chilled meat packaging can significantly extend the shelf life of chilled meat, which is of great significance for the development of the chilled meat industry and market. In this study, a sustainable electrospun membrane based on polycaprolactone mixed with cinnamaldehyde chitosan nanoparticles has been developed as a promising antibacterial fresh-keeping packaging membrane. Bacteria that cause foodborne illnesses are inhibited by cinnamaldehyde, an antimicrobial compound obtained from cinnamon essential oil. Chitosan nanoparticles can be used to wrap cinnamaldehyde essential oil to minimize the loss of this highly volatile oil during high-pressure spinning. Furthermore, its physical properties, antibacterial activity, and shelf life impact on pork were studied. In addition, the electrospinning film significantly reduced the microbial content, thiobapitur, pH value and volatile salt-based nitrogen content of chilled pork stockpiled at 4 °C for 12 days, prolonging the shelf life.