A new natural drying method for food packaging and preservation using biopolymer-based dehydration film. (15th March 2023)

• Record Type: Journal Article
• Authors: Alnadari, Fawze; Al-Dalali, Sam; Nasiru, Mustapha Muhammad; Frimpong, Evans Boateng; Hu, Yuhang; Abdalmegeed, Dyaaaldin; Dai, Zhuqing; AL-Ammari, Abdulrahman; Chen, Guijie; Zeng, Xiaoxiong
• Is Part Of: Food chemistry. Volume 404:Part B(2023)
• Publication Date: 2023-03-15
• Subjects: Natural meat drying -- Dehydration film -- Functional biopolymer -- Food packaging -- Meat drying; ANC.P Anthocyanin from Cinnamomum camphora fruit peel -- ABTS 2, 2′-azino-bis-(3-ethylben-zothiazoline-6-sulphonic acid) -- AFM atomic force microscope -- DPPH 2, 2-Diphenyl-1-picrylhydrazyl -- DSC Differential scanning calorimetry -- EAB elongation at break -- FT-IR Fourier transform-infrared spectroscopy -- GA Gum Arabic -- SCMC Sodium carboxymethylcellulose -- SEM Scanning electron microscopy -- SG Sodium carboxymethylcellulose with gum Arabic -- SG-ANC.P carboxymethyl chitosan-gum Arabic with anthocyanin from Cinnamomum camphora -- TS Tensile strength percentage -- WVP water vapor permeability -- XRD X-ray diffraction; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134689
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A new natural biopolymer-based dehydration film for meat drying was developed. Meat slices were successfully dried using the dehydration film at low temperatures. Film drying inhibited microbial growth in beef and chicken. Dehydration film had a great impact on the rehydration of meat slices. An electronic nose was used to estimate the quality of the film-dried meat slices. Abstract: A new method for the drying of beef and chicken meats at low temperatures (4 °C) was developed by using a composite film based on sodium carboxymethyl cellulose-gum Arabic (SG) with anthocyanins from Cinnamomum camphora fruit peel (ANC.P, 0, 1, 1.5 and 2%). After incorporation of ANC.P into SG, the physicochemical properties, morphological characteristics, melting, molecular, antioxidant and antimicrobial properties of the resulting dehydration films were improved. Film-dried beef and chicken slices showed higher values of dehydration ratio on day 6 (54.58% and 72.06%, respectively) compared with the control samples without film (4.55% and 7.04%, respectively). Results showed that SG-ANC.P film-dried meats exhibited more stable pH and color, higher rehydration rate, better sensory quality and microbial growth inhibition compared with SG film-dried samples and control samples, in which control samples showed the highest total viable count values (6.02 and 5.16 log CFU/mL for beef and chicken, respectively) during storage.