Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-01-14 DOI:10.1007/s11483-024-09921-y

Annisa Istiqomah, Wahyu Eko Prasetyo, Maulidan Firdaus, Triana Kusumaningsih

{"title":"Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics","authors":"Annisa Istiqomah, Wahyu Eko Prasetyo, Maulidan Firdaus, Triana Kusumaningsih","doi":"10.1007/s11483-024-09921-y","DOIUrl":null,"url":null,"abstract":"<div>This study aims to optimize and assess the efficacy of chitosan (Ch)/starch/aloe vera oil (AV) films as active packaging for beef fillet preservation using Response Surface Methodology (RSM). The optimum formulation was reached at 1.4% w/v Ch, 1.8% w/v starch, and 0.5% v/v AV, employing nine responses: moisture (17.17%), water vapor permeability (0.92 g/m²·h), tensile strength (1596.33 N/m2), elongation (12.84%), antioxidant activity (56.68%), and antibacterial activity against Escherichia coli (9.55 mm inhibition zone), Salmonella typhi (8.39 mm), Staphylococcus aureus (11.09 mm), and Staphylococcus epidermidis (11.46 mm). The optimized Ch/starch/AV films exhibited enhanced functional properties, including improved water barrier, physical and mechanical strength, and heightened antimicrobial and antioxidant activities. To elucidate the antibacterial mechanism, active compounds from AV were molecularly docked into the active site of the FtsA enzyme. The beef fillets were stored at 4 °C for 12 days, and the Ch/starch/AV films significantly improved the shelf-life of beef fillets compared to Ch/starch films during the storage period. Additionally, sensory tests indicated favorable consumer acceptance and environmental assessments demonstrated reduced emission residue, waste disposal impact, toxicity potential, affordability, and social acceptability. Overall, this study provides valuable insights into creating sustainable and efficient packaging materials for high-value meat products, encouraging reduced food waste and environmental impact.</div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09921-y.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09921-y","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study aims to optimize and assess the efficacy of chitosan (Ch)/starch/aloe vera oil (AV) films as active packaging for beef fillet preservation using Response Surface Methodology (RSM). The optimum formulation was reached at 1.4% w/v Ch, 1.8% w/v starch, and 0.5% v/v AV, employing nine responses: moisture (17.17%), water vapor permeability (0.92 g/m²·h), tensile strength (1596.33 N/m²), elongation (12.84%), antioxidant activity (56.68%), and antibacterial activity against Escherichia coli (9.55 mm inhibition zone), Salmonella typhi (8.39 mm), Staphylococcus aureus (11.09 mm), and Staphylococcus epidermidis (11.46 mm). The optimized Ch/starch/AV films exhibited enhanced functional properties, including improved water barrier, physical and mechanical strength, and heightened antimicrobial and antioxidant activities. To elucidate the antibacterial mechanism, active compounds from AV were molecularly docked into the active site of the FtsA enzyme. The beef fillets were stored at 4 °C for 12 days, and the Ch/starch/AV films significantly improved the shelf-life of beef fillets compared to Ch/starch films during the storage period. Additionally, sensory tests indicated favorable consumer acceptance and environmental assessments demonstrated reduced emission residue, waste disposal impact, toxicity potential, affordability, and social acceptability. Overall, this study provides valuable insights into creating sustainable and efficient packaging materials for high-value meat products, encouraging reduced food waste and environmental impact.

查看原文本刊更多论文

壳聚糖/淀粉/芦荟牛柳保鲜膜的多元优化：相互作用机制及可持续性指标评价

本研究旨在利用响应面法（RSM）对壳聚糖(Ch)/淀粉/芦荟油（AV）薄膜作为牛柳保鲜活性包装的效果进行优化和评价。最佳配方为1.4% w/v Ch、1.8% w/v starch、0.5% v/v AV，其湿度（17.17%）、水蒸气渗透性（0.92 g/m²·h）、抗拉强度（1596.33 N/m2）、伸长率（12.84%）、抗氧化活性（56.68%）以及对大肠杆菌（9.55 mm抑菌区）、伤寒沙门氏菌（8.39 mm）、金黄色葡萄球菌（11.09 mm）和表皮葡萄球菌（11.46 mm）的抑菌活性。优化后的Ch/starch/AV膜的功能性能得到了提高，包括水阻隔性、物理机械强度、抗菌和抗氧化活性等。为了阐明抗菌机制，研究人员将AV中的活性化合物分子对接到FtsA酶的活性位点。在4℃条件下贮藏12 d， Ch/starch/AV膜在贮藏期间比Ch/starch膜显著提高了牛柳的保存期。此外，感官测试表明消费者接受度较高，环境评估表明排放残留物、废物处理影响、潜在毒性、可负担性和社会可接受性降低。总的来说，这项研究为为高价值肉类产品创造可持续和高效的包装材料提供了有价值的见解，鼓励减少食物浪费和环境影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.