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Chitosan‐based nanofibers as bioactive meat packaging materials
Author(s) -
Arkoun Mounia,
Daigle France,
Holley Richard A.,
Heuzey Marie Claude,
Ajji Abdellah
Publication year - 2018
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2366
Subject(s) - active packaging , food packaging , chitosan , shelf life , nanofiber , food science , materials science , electrospinning , chemical engineering , chemistry , composite material , polymer , organic chemistry , engineering
Shelf life and safety of minimally processed food are crucial for both consumers and the food industry. This study investigates the in vitro and in situ efficiency of electrospun chitosan‐based nanofibers (CNFs) as inner part of a multilayer packaging in maintaining the quality of unprocessed red meat. Activated CNF‐based packaging (CNFP) were obtained by direct electrospinning of chitosan/poly(ethylene oxide) solutions on top of a conventional multilayer food packaging. The electrospinning solutions were firstly characterized at the molecular level, mainly in terms of zeta potential and viscoelastic properties, and the evolution of the conformational structure was correlated to the nanofiber formation process. The oxygen and water vapor barrier properties of CNF‐based (CNFP) meat packaging were also investigated. The in vitro antibacterial activity of CNFs was determined against Escherichia coli , Salmonella enterica serovar Typhimurium, Staphylococcus aureus , and Listeria innocua , bacteria commonly incriminated in the alteration of food products. The efficiency of the CNFP materials against meat spoilage by E. coli was also assessed. Our results indicate that the electrospinning of CS is a multifactorial process and fiber formation requires the choice of a good solvent, high electrical conductivity, moderate surface tension, optimum viscoelastic properties, and sufficient chain flexibility and entanglement. The results also indicate that all the tested bacterial strains were significantly sensitive to the action of CNFs. The in situ bioactivity against E. coli showed the potential of CNFP as bioactive nanomaterial barriers to meat contamination by extending the shelf life of fresh meat up to 1 week.