High Mechanical Strength, Absorbent Genipin‐Crosslinked Gelatin‐PVA Antibacterial Aerogel for Beef Preservation

Abstract

ABSTRACT Aerogels are highly valued for meat preservation; however, their mechanical properties are compromised by structural changes upon water absorption, which limits their potential applications. In this study, β‐cyclodextrin (β‐CD) was used as a carrier to encapsulate oregano essential oil (OEO), forming microcapsules (OEO/CD) that were incorporated into gelatin‐polyvinyl alcohol (Gel‐PVA) superabsorbent aerogels (Gen@Gel‐PVA). Additionally, the mechanical strength and absorbency of gelatin were improved through crosslinking with genipin (Gen). The aerogels were then applied to beef preservation to evaluate their effectiveness in maintaining freshness. Results showed that Gel‐PVA aerogels crosslinked with Gen displayed significantly enhanced properties, including a 28% increase in porosity, a 384% improvement in mechanical strength and a 57% increase in water absorption. Furthermore, the aerogels exhibited excellent antibacterial performance, as the OEO/CD‐Gen@Gel‐PVA aerogels extended the shelf life of fresh beef from 4 to 8 days at 4 °C by effectively inhibiting microbial growth, protein oxidation and lipid oxidation. The aerogels prepared in this study show considerable potential for fresh meat preservation.