Microbial load reduction in stored raw beef meat using chitosan/starch-based active packaging films incorporated with cellulose nanofibers and cinnamon essential oil

Food safety is a global concern due to the risk posed by microbial pathogens, toxins and food deterioration. Hence, materials with antibacterial and antioxidant properties have been widely studied for their packaging application to ensure food safety. The current study has been designed to fabricate...

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Bibliographic Details
Published in:	Meat science Vol. 216; p. 109552
Main Authors:	K., Sreekanth, K.P., Sharath, C.D., Midhun Dominic, Mathew, Divya, E.K., Radhakrishnan
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 01-10-2024
Subjects:	And nanocomposites Animals Anti-Bacterial Agents - pharmacology Antimicrobial packaging Antioxidants - pharmacology Bacterial Load Cattle Cellulose - chemistry Cellulose nanofibers Chitosan Chitosan - chemistry Chitosan - pharmacology Cinnamomum zeylanicum - chemistry Cinnamon essential oil Escherichia coli - drug effects Food Microbiology Food Packaging - methods Nanocomposites - chemistry Nanofibers Oils, Volatile - chemistry Oils, Volatile - pharmacology Red Meat - analysis Red Meat - microbiology Staphylococcus aureus - drug effects Starch Starch - chemistry Antimicrobial packaging Cinnamon essential oil Chitosan And nanocomposites Starch Cellulose nanofibers
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Summary:	Food safety is a global concern due to the risk posed by microbial pathogens, toxins and food deterioration. Hence, materials with antibacterial and antioxidant properties have been widely studied for their packaging application to ensure food safety. The current study has been designed to fabricate the chitosan/starch-based film with cinnamon essential oil (CEO) and cellulose nanofibers for active packaging. The nanocomposite films developed in this study were characterized by using UV–Vis Spectroscopy, Fourier Transform Infrared Spectroscopy (FTIR), Thermogravimetric analysis (TGA), Scanning Electron Microscopy (SEM), and Gas Chromatography-Mass Spectroscopy (GC–MS). The biodegradability, hydrodynamic, mechanical, antioxidant and antibacterial properties of the films were also evaluated. From the results, the addition of CEO and cellulose nanofibers was found to enhance the antimicrobial and material properties of the film. FE-SEM analysis has also revealed a rough and porous surface morphology for the developed nanocomposite film. FT-IR analysis further demonstrated the molecular interactions among the various components used for the preparation of the film. The film has also been shown to have antibacterial activity against Staphylococcus aureus and Escherichia coli. Furthermore, the film was found to reduce the bacterial load of the stored beef meat when used as a packaging material. The study hence provides valuable insights into the development of chitosan/starch-based films incorporated with CEO and cellulose nanofibers for active food packaging applications. This is due to its excellent antimicrobial and physicochemical properties. Hence, the nanocomposite film developed in the study can be considered to have promising applications in the food packaging industry. •Nano-engineered CS/S-based thin film incorporated with CEO was developed.•The nanocomposite film exhibited superior mechanical and hydrodynamic properties.•Synergistic action of CEO and CS imparted notable antimicrobial activity to film.•The film remarkably reduced the bacterial load of meat during the storage period.•The developed nanocomposites can hence have promising food packaging applications.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0309-1740 1873-4138 1873-4138
DOI:	10.1016/j.meatsci.2024.109552