Open AccessEffect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO 2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef
Author(s) -
Sayadi Mehran,
Mojaddar Langroodi Ali,
Amiri Sedigheh,
Radi Mohsen
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2724
Subject(s) - food science , thiobarbituric acid , food spoilage , shelf life , nanocomposite , peroxide value , chemistry , lactic acid , lipid oxidation , active packaging , bacterial growth , meat spoilage , listeria monocytogenes , food packaging , bacteria , organic chemistry , materials science , nanotechnology , antioxidant , biology , lipid peroxidation , genetics
The environmental problems of synthetic plastics in food packaging have led researchers to synthesize biodegradable films. In this study, nanocomposite alginate‐based films containing TiO 2 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 TiO 2 /CEO alginate‐based nanocomposite film has a great potential for application in meat and meat products.