UV-C-Activated Riboflavin Crosslinked Gelatin Film with Bioactive Nanoemulsion for Enhanced Preservation of Fresh Beef in Modified Atmosphere Packaging.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2024-10-31 DOI:10.3390/foods13213504

Jumana Mahmud, Peter Muranyi, Stephane Salmieri, Shiv Shankar, Monique Lacroix

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Abstract

This study explores a new eco-friendly approach for developing bioactive gelatin films using UV-C irradiation-induced photo-crosslinking. Riboflavin, a food-grade photoinitiator, was selected at an optimal concentration of 1.25% (w/w) for crosslinking gelatin under UV-C exposure for 4 to 22 min. Physicochemical analyses revealed enhanced tensile strength, reduced water vapor permeability, and lower water solubility in films crosslinked for up to 13 min. FTIR analysis demonstrated significant molecular changes, confirming the formation of crosslinking connections in gelatin-riboflavin films. Antimicrobial nanoemulsion (NE) (0.5, 0.75, 1% v/v) was incorporated into crosslinked films and applied to fresh beef. The 1% NE film exhibited the strongest antimicrobial effect, extending shelf-life by 20 days. In vitro release study confirmed Fickian diffusion behavior in the 1% NE film. This study also investigated the synergy between 1% NE film and three different types of modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of beef for 26 days. The best results were achieved with 1% NE film under MAP1 and MAP2, which preserved meat redness and prevented lipid oxidation, extending the shelf-life up to 26 days. Therefore, UV-C irradiation-induced crosslinked bioactive film combined with high-oxygen MAP offers a promising solution for prolonging the shelf-life of beef.

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紫外线-C 活性核黄素交联明胶薄膜与生物活性纳米乳液用于气调包装中新鲜牛肉的强化保鲜。

本研究探索了一种利用紫外线-C 照射诱导的光交联技术开发生物活性明胶薄膜的新型环保方法。食品级光引发剂核黄素的最佳浓度为 1.25%（重量比），可在紫外线-C 照射下交联明胶 4 至 22 分钟。理化分析表明，交联时间长达 13 分钟的薄膜拉伸强度增强，水蒸气渗透性降低，水溶性降低。傅立叶变换红外光谱分析显示了明显的分子变化，证实明胶-核黄素薄膜中形成了交联连接。将抗菌纳米乳液（NE）（0.5、0.75、1% v/v）加入交联薄膜中并涂抹在新鲜牛肉上。1% 的 NE 薄膜具有最强的抗菌效果，可延长货架期 20 天。体外释放研究证实了 1%NE 膜的费克扩散行为。这项研究还调查了 1%NE 膜与三种不同类型的改良气氛包装 (MAP) 在 26 天内对牛肉微生物和理化特性的协同作用。在 MAP1 和 MAP2 条件下，1%NE 膜的效果最好，既保持了肉的鲜红度，又防止了脂质氧化，使货架期延长至 26 天。因此，紫外线-C 照射诱导的交联生物活性膜与高氧 MAP 的结合为延长牛肉的货架期提供了一种很有前景的解决方案。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds