Fortification of pullulan/cassava starch-based edible films incorporated with LC-EO nanoparticles and the application for beef meat preservation.
Int J Biol Macromol
; 279(Pt 4): 135629, 2024 Nov.
Article
em En
| MEDLINE
| ID: mdl-39278442
ABSTRACT
A multipurpose food packaging film was created using pullulan and cassava starch as bases and sodium caseinate/zein-loaded Litsea cubeba essential oil nanoparticles as fillers. The study showed that the PS, PDI, Zeta potential and encapsulation efficiency of LC-EO in SC/ZNPs1% were 206.34 nm, 0.28 %, -25.73 mV, and 89.69 %, respectively, indicating even distribution and good stability. FTIR and XRD analysis confirmed hydrogen bond formation and structural changes between nanoparticle-forming materials, while SEM analysis revealed uniform distribution and spherical morphology of SC/ZNPs1%.The study found that the psc4% film showed improved mechanical properties, including an increase in elongation at break from 14.76 % to 19.30 %, and enhanced barrier characteristics, despite a slight decrease in tensile strength from 28.53 MPa to 7.77 MPa. The pcs4% film enhanced hydrophobic characteristics from 39.06 % to 20.91 % and showed inhibition against Staphylococcus aureus and E. coli O157H7 at 28 mm and 23 mm inhibition zones, respectively, with improved antioxidant properties (76.16 %), effectively reducing bacterial populations, color, texture, and pH change and lipid oxidation in fresh beef for up to seven days. The psc4% film is a promising new active antibacterial and antioxidant food-packaging material.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Amido
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Manihot
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Embalagem de Alimentos
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Nanopartículas
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Carne Vermelha
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Filmes Comestíveis
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Glucanos
Limite:
Animals
Idioma:
En
Revista:
Int J Biol Macromol
Ano de publicação:
2024
Tipo de documento:
Article