Novel cellulose-PVA bioactive aerogels with Portulaca oleracea extracts for chilled meat preservation: Antimicrobial efficacy and microbial community modulation

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