Cellulose nanocrystal-based antimicrobial porous foam loaded with cinnamaldehyde for enhanced chilled meat preservation

Active packaging with sustained release property of active compound and good absorption capacity towards exudates is highly desirable for extending shelf life of meat. Herein, a novel cellulose nanocrystal (CNC)-based antimicrobial foam was prepared by encapsulating cinnamaldehyde/ β -cyclodextrin inclusion complex (Cin/ β -CD-IC) for chilled meat preservation. CNC extracted from pomelo peel via acid hydrolysis (100–200 nm length, 25–30 nm width) was co-cross-linked with epichlorohydrin and Cin/ β -CD-IC complex to form a stable foam. The prepared foam exhibited uniformly porous structure, which was beneficial for enhancing water absorption capacity (1781.30%) and compressive strength (254.08 kPa under 80% strain). Antimicrobial performance demonstrated that released Cin inhibited the growth of Gram-negative and Gram-positive bacteria, with inhibition zones of 36.00–40.50 mm. Notably, the enhanced activity and improved sustained release of Cin were observed due to the formation of Cin/ β -CD-IC. The foam exhibited superior biodegradability and biocompatibility. Practical application showed that after 12 days, the pH, total volatile base nitrogen, and total viable count of chilled meat treated with the CNC/Cin/ β -CD-IC foam were 6.05, 15.40 mg/100 g, and 6.78 (log CFU/g), respectively, and lower levels of spoilage-related volatiles were confirmed by electronic nose analysis, indicating the potential application in chilled meat preservation.