Tapioca starch active nanocomposite films and their antimicrobial effectiveness on ready-to-eat chicken meat. (June 2018)

• Record Type: Journal Article
• Authors: Xu, Yixiang; Rehmani, Nasreen; Alsubaie, Laila; Kim, Chyer; Sismour, Edward; Scales, Anita
• Is Part Of: Food packaging and shelf life. Volume 16(2018)
• Page Start: 86
• Page End: 91
• Publication Date: 2018-06
• Subjects: Starch -- Nanocomposites -- Cellulose nanocrystal -- Grape pomace -- Ready-to-eat meat -- Antimicrobial; Food -- Packaging -- Periodicals; Food -- Preservation -- Periodicals; Food -- Packaging; Periodicals; 664.0905
• DOI: 10.1016/j.fpsl.2018.02.006
• Languages: English
• ISSNs: 2214-2894

Abstract

Graphical abstract: Highlights: Starch active nanocomposite films were solvent cast. Mechanical properties and water permeability of the films were enhanced by CNC. Growth of L. monocytogenes during the storage was inhibited by incorporating GPEs. GPE from a white grape variety exhibited greater antimicrobial activity. Abstract: Tapioca starch active nanocomposite films were prepared by incorporating cellulose nanocrystal and two grape pomace extracts (Cabernet Franc (red variety) and Viognier (white variety) using a solvent casting method. Their physical properties and antibacterial activities were characterized. Incorporating cellulose nanocrystal significantly ( P < 0.05) increased the films tensile strength and decreased their elongation at break and water vapor permeability. GPE had a compensatory effect on mechanical properties and water vapor permeability. The films incorporating Viognier and the presence of cellulose nanocrystal led to higher amounts of phenolic compound release. The films incorporating grape pomace extracts exhibited a stronger inhibitory effect on S. aureus ATCC 29213 compared to L. monocytogenes ATCC 7644. Further application of the films on ready-to-eat chicken meats indicated that starch/cellulose nanocrystal/Viognier films exhibited the most effective against L. monocytogenes inoculated on the meat samples during the 10 days storage period at 4 °C.