Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef. Issue 5 (5th April 2022)

• Record Type: Journal Article
• Authors: Sayadi, Mehran; Mojaddar Langroodi, Ali; Amiri, Sedigheh; Radi, Mohsen
• Is Part Of: Food science & nutrition. Volume 10:Issue 5(2022)
• Page Start: 1401
• Page End: 1413
• Publication Date: 2022-04-05
• Subjects: active packaging -- cumin essential oil -- meat quality -- nanocomposite alginate‐based film -- TiO2 nanoparticles; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2724
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: The environmental problems of synthetic plastics in food packaging have led researchers to synthesize biodegradable films. In this study, nanocomposite alginate‐based films containing TiO2 nanoparticles (1%) and cumin essential oil (CEO, 2%) were fabricated and the potential of these films to protect beef from chemical [pH, total volatile base nitrogen (TVBN), peroxide value, and thiobarbituric acid reactive substances (TBA)] and microbial [total viable count, Enterobacteriaceae, lactic acid bacteria, Listeria monocytogenes, and Pseudomonas spp.] spoilage was evaluated during 24 days of storage (4°C). The active films significantly induced the reduction in lipid oxidation, microbial growth, and TVBN values, improved the sensory attributes of treated samples, maintained the redness of meats for a longer time, and increased the shelf life of beef from 4 to 16 days. The results of this study showed that TiO2 /CEO alginate‐based nanocomposite film has a great potential for application in meat and meat products. Abstract : Cumin essential oil and TiO2 nanoparticles were incorporated into the alginate‐based film. The active packaging reduced the beef microbial growth and fat oxidation remarkably. The functional ingredients could quadruple the shelf life of fresh beef.