Food and Bioprocess Technology
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2020
·Vol. 13
·期 9
·1621-1632
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IF 3.356
Wan Jiawei,Pei Yaqiong,Hu Ying,Ai Tingyang,Sheng Feng,Li Jing,Li Bin
Preservation of refrigerated meat has always been a concern in food industry. In our study, eugenol (Eu) microcapsules were prepared to solve this problem. Eu was embedded into a gelatin-based emulgel with both low-energy and high-energy methods. The emulgel was further spray dried to obtain the Eu microcapsule. The physicochemical properties, microstructure, and thermodynamic properties of the microcapsules were studied. Results showed that the microcapsule powders prepared from the high-energy emulgel (HEG) contained less water and appeared no caking. But the microcapsule prepared from the low-energy emulgel (LEG) showed more regular shape. After dissolution, the reconstructed emulgel was investigated in terms of texture, microstructure, thermal properties, and preservation effects. Reconstructed emulgel from both LEG and HEG showed significantly higher gel strength but similar thermal properties comparing to the fresh one. In addition, meat covered with reconstructed emulgel showed less weight loss and more stable pH and total volatile basic nitrogen (TVB-N) value, as well as stronger resistance to bacterial reproduction, especially against lactic acid bacteria. The results indicated that the microencapsulation of Eu through gelatin-based emulgel might be a convenient and effective technology for refrigerated meat preservation.
研究领域:
食品科学
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生物技术
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DOI
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Xiaojing Fan,Bin Zhang,Xing Zhang,Zhiqing Ma,Xianchao Feng
This study aimed to investigate the application potential of Portulaca oleracea extract (POE) in active packaging for the preservation of chilled meat. First, the antioxidant capacity and active ingredients of POE were systematically studied. The results demonstrated that POE has excellent antioxidant capacity and contains abundant antioxidant compounds. Subsequently, antioxidant-active packaging films based on chitosan and starch containing different concentrations of POE (CS/POE films) were successfully developed. The main physicochemical and mechanical properties of the CS/POE films were characterized and evaluated. The CS/POE films exhibited remarkable antioxidant activity and can significantly reduce lipid oxidation in meat. Compared with polyethylene film, the CS/POE films-treated meats had better preservation effects and longer shelf-life. These findings suggested that CS/POE film has the potential to become a good alternative to conventional plastics in food packaging. In conclusion, Portulaca oleracea extract is an excellent natural antioxidant with great potential in active packaging for chilled meat preservation.
研究领域:
食品科学
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包装技术
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材料科学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Jinming Dai,Mei Bai,Tariq Aziz,Nada K. Alharbi,Ashwag Shami,Fahad Al-Asmari,Fakhria A. Al-Joufi,Haiying Cui,Lin Lin
Gelatin is an important biocompatible and sustainable material for developing novel active food packaging. Herein, we report a gelatin/citral emulsion electrospinning strategy using sodium dodecyl sulfate as both an emulsifier and crosslinking agent to achieve effective encapsulation of citral and continuous formation of bioactive nanofiber coatings. The resulting core-shell nanofibers (CIT-NF) exhibited an average diameter of 286.7 ± 83.6 nm with a citral loading capacity of 225.8 mg/g. Furthermore, a hydrophobic surface layer was constructed through gelatin/ethyl cellulose blend electrospinning to form a bilayer membrane (CIT/EG-NF). The results demonstrate that the gelatin-based shell layer significantly improved the thermal stability of citral, increasing its maximum mass loss rate temperature from 155.8 °C to 166.1 °C. Remarkably, the fibrous network of the hydrophobic surface layer not only enhanced the aqueous stability of the fiber coating but also enabled sustained release of antimicrobials over 48 h on semi-solid surfaces. The CIT/EG-NF coating efficiently inhibited microbial growth in fresh chicken and beef, reducing the total viable count by more than 99 % and maintaining it below the spoilage threshold of 6 log CFU/g after 9 days of storage at 4 °C. Additionally, the coating reduced Staphylococcal enterotoxin production by 30–40 % in both meat types under a high bacterial loading. This study presents a novel bio-based active packaging strategy for controlling microbial contamination in meat products.
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yingying Ning,Jingjun Shi,Shan Yu,Renpeng Du,Jingping Ge,Dan Zhao
Multifunctional food packaging composite films were prepared using Pediococcus acidilactici J1 exopolysaccharide (EPS), potato starch (PS) and TiO 2 nanoparticles by casting method. The microstructure, physicochemical properties and antibacterial activity of EPS/PS composite films with different weight ratio of TiO 2 nanoparticles were characterized. Transmission electron microscope (TEM), scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed the uniform distribution of TiO 2 nanoparticles in the EPS/PS matrix. Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) results indicated that the interaction between polymers and nanoparticles through non-covalent bonds. When TiO 2 nanoparticles were added at 1 % (wt), the composite film had higher barrier properties against water vapor and UV–vis light, and better mechanical properties then EPS/PS film. Notably, EPS/PS/1%TiO 2 composite film exhibited good antioxidant and antibacterial activity against Escherichia coli and Staphylococcus aureus . Through the analysis of the quality indexes and microbial community structure during the storage of chilled meat, the composite film slowed the oxidation rate of chilled meat and inhibited the growth of dominant spoilage bacteria, effectively extending its shelf life. All results suggested that EPS/PS/1%TiO 2 composite film could serve as an effective packaging material for chilled meat, providing a novel approach to solve its limited shelf-life problem.
研究领域:
食品科学
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材料科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
MEAT SCIENCE
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2023
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IF 7.1
Zhen Zeng,Yu-Jing Yang,Qian Tu,Yu-Ying Jian,Da-Ming Xie,Ting Bai,Shan-Shan Li,Yun-Tao Liu,Cheng Li,Cai-Xia Wang,Ai-Ping Liu
To solve the problem of easy spoilage of chilled meat during storage, we fabricated a novel composite film using carboxymethyl chitosan (CMCS)/pullulan (Pul)/eugenol (E) by casting method. The results showed that the mechanical properties of the films were better when the CMCS/Pul ratio was 2.5/2.5. The Fourier transform infrared spectroscopy (FTIR) results showed that intermolecular hydrogen bonds were formed among E, CMCS, and Pul, which was consistent with the rheological test results. Scanning electron microscopic (SEM) images showed that eugenol was well dispersed in the CMCS/Pul matrix. The addition of eugenol significantly increased the antibacterial properties and antioxidant properties. Moreover, when 5% eugenol was added, the water vapor permeability (WVP) of the film reduced to 2.41 × 10 −11 g/m·s·Pa. Finally, the freshness of the chilled meat wrapped with the eugenol-containing composite film was prolonged, thereby offering a potential alternative to synthetic materials.
研究领域:
食品科学
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材料科学
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生物技术
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
·
IF 8
Xiaomin Zhao,Xingyu Ren,Haoming Li,Bin Zhang,Xiaojing Fan,Xianchao Feng
Development of effective, safe, and degradable food packaging is essential to meet the demands of consumers and to ensure the continued growth of the food industry. In this study, superabsorbent bioactive aerogels based on cellulose and polyvinyl alcohol combined with the antibacterial bioactive extracts extracted from Portulaca oleracea were fabricated for the preservation of chilled meats. The main physicochemical and mechanical properties of the bioactive aerogels were characterized and evaluated. The aerogels had remarkable water and oil sorption abilities and excellent antibacterial capacities, which could significantly delay spoilage of the chilled meat. Compared with commercialized absorbent pads, the bioactive aerogels effectively delayed color changes and retarded the lipid oxidation of meat, and decreased the growth of bacterium during the storage time. The microbial community analysis showed that the bioactive aerogels treatments have significant impacts on the microbial flora of chilled meat, which can significantly inhibit the growth of Pseudomonas and Escherichia, two primary spoilage microorganisms. These findings suggested that the bioactive aerogels can effectively extend the shelf-life of chilled meat and have great application potential in novel active packaging
研究领域:
食品科学
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材料科学
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生物技术
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微生物学
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包装技术
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
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IF 8.025
Longquan Xiao,Shuai Kang,Molazi Lapu,Peng Jiang,Xinhui Wang,Dayu Liu,Jing Li,Mingxue Liu
In this research, the common microorganisms in chilled meat were used as the targeted antibacterial objects. Chitosan, pullulan, and carvacrol were chosen to prepare the edible antibacterial film. The effects of different concentrations of carvacrol on the microstructure, physical properties and antibacterial properties of the films were investigated. The results showed that the antibacterial activity of chitosan/pullulan film (CS/PU) was unsatisfactory, when carvacrol was added, the antibacterial activity of the chitosan/pullulan/carvacrol film (CS/PU/CAR) improved significantly ( p < 0.05 ), and the water vapor permeability (WVP) of the CS/PU/CAR decreased significantly ( p < 0.05 ). When the carvacrol concentration was higher than 1.25% (w/v), the tensile strength and percentage elongation at break of the CS/PU/CAR increased significantly ( p < 0.05 ), and the CS/PU/CAR exhibited satisfying antibacterial activity against the common bacteria in chilled meat such as Pseudomonas fluorescens , Listeria monocytogenes , Escherichia coli , Pseudomonas putida , Enterobacter cloacae , and Staphylococcus aureus . Finally, the CS/PU/CAR film was applied to the preservation of chilled goat meat and extended the shelf life of goat meat to more than 15 days. These results suggested that the targeted CS/PU/CAR film can be used as biodegradable films for the active packaging of chilled meat.
研究领域:
食品科学
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材料科学
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生物技术
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微生物学
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产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
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2024
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IF 8.5
Hong-jia Xiang,Jia-hui Liao,Yan-Tian Tang,Peng Wen,Hong Wang
To extend the shelf-life of chilled flesh foods, an antimicrobial packaging incorporated with cinnamon essential oil (CEO) was developed by emulsion electrospinning using polyvinyl alcohol (PVA) and zein. The CEO demonstrated an encapsulation efficiency and loading capacity of 87.42 % and 13.83 %, respectively. Electron microscopy and Fourier transform infrared spectra confirmed the successful encapsulation of CEO in the core part of nanofiber with a diameter on average of 976.12 nm. Furthermore, the results of antimicrobial studies showed that the inhibition zones of nano film against E. coli, S. aureus, P. fluorescens, and L. monocytogenes were 8.41, 26.77, 18.93, and 36.24 mm, respectively, and the non-contact inhibition rates were 100 %. Preservation studies revealed that the nano film could effectively extend shelf life of the pork loin and shrimp to 10 and 6 days, along with the released contents of CEO being 90.9 % and 80.4 %, respectively. Therefore, the nano film exhibits a potential application for the preservation of chilled flesh foods.
研究领域:
食品科学
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纳米技术
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材料科学
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生物技术
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）