Surface-deacetylated nano-chitin as antibacterial coating for meat preservation

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-09-10 DOI:10.1016/j.fpsl.2025.101609

Ruizhi Wen , Jing Liao

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Abstract

The development of biodegradable antibacterial coating is of great significance for food preservation. Here, the biodegradable antibacterial coating is presented based on deacetylated nano-chitin, including deacetylated chitin nanocrystals (D-ChNCs) and deacetylated chitin nanofibers (D-ChNFs), for the purpose of coating application of fresh meat, whose shelf life study was conducted. For this purpose, D-ChNCs and D-ChNFs were prepared by subjecting native chitin to a partial deacetylation treatment followed by acid hydrolysis and wet ball-milling, respectively. Their film-forming capability, antibacterial activity, and coating application for chilled beef were then systematically compared. The results demonstrated the successful preparation of D-ChNCs (length=100–500 nm) and D-ChNFs (length>1000 nm). A comprehensive characterization suggested that the films formed based on D-ChNCs exhibited a more transparent appearance, a smoother surface (Ra= 3.4 nm, Rq= 4.2 nm), and higher tensile strength (9.6 MPa), while the films formed from D-ChNFs demonstrated a higher UV blocking rate (99 %) and elongation at break (3.6 %). Furthermore, both D-ChNCs and D-ChNFs exhibited antibacterial activity against E. coli and S. aureus endowed by the partial deacetylation treatment, reinforcing their suitability for efficient food preservation. In the end, both D-ChNCs and D-ChNFs have shown coating application potential for extending the shelf life of chilled beef by reducing the rate of lipid oxidation, protein decomposition, and microbial growth. Overall, this study presented a sustainable and cost-effective biomass-derived antibacterial coating showing significant potential for use in food preservation.

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表面去乙酰化纳米几丁质作为肉类保鲜的抗菌涂层

生物可降解抗菌涂层的开发对食品保鲜具有重要意义。本文提出了一种基于去乙酰化纳米几丁质的生物可降解抗菌涂层，包括去乙酰化几丁质纳米晶体（D-ChNCs）和去乙酰化几丁质纳米纤维（D-ChNFs），用于鲜肉的涂层应用，并对鲜肉的保质期进行了研究。为此，分别对天然几丁质进行部分去乙酰化处理，然后进行酸水解和湿球磨，制备了d - chnc和D-ChNFs。然后系统地比较了它们的成膜性能、抗菌活性和涂层在冷鲜牛肉上的应用。结果表明，D-ChNCs（长度= 100-500 nm）和D-ChNFs（长度>；1000 nm）的制备成功。综合表征表明，D-ChNCs薄膜具有更透明的外观，更光滑的表面（Ra= 3.4 nm, Rq= 4.2 nm），更高的抗拉强度（9.6 MPa），而D-ChNFs薄膜具有更高的紫外线阻挡率（99 %）和断裂伸长率（3.6 %）。此外，经过部分去乙酰化处理的D-ChNCs和D-ChNFs均表现出对大肠杆菌和金黄色葡萄球菌的抑菌活性，增强了它们在食品保鲜中的适用性。最后，D-ChNCs和D-ChNFs都显示出涂层应用潜力，可以通过降低脂质氧化、蛋白质分解和微生物生长的速度来延长冷藏牛肉的保质期。总的来说，本研究提出了一种可持续且具有成本效益的生物质衍生抗菌涂层，在食品保鲜方面具有巨大的潜力。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.