Polysaccharide- and protein-based edible films combined with microwave technology for meat preservation

Chunmei Gan; Jing Wang; Zhenyu Yuan; Malin Cui; Shuyang Sun; Metab Alharbi; Abdullah F Alasmari; Wenxiao Du; Xiaoyan Zhang; Da-Peng Yang

doi:10.1016/j.ijbiomac.2024.132233

Polysaccharide- and protein-based edible films combined with microwave technology for meat preservation

Int J Biol Macromol. 2024 May 11;270(Pt 1):132233. doi: 10.1016/j.ijbiomac.2024.132233. Online ahead of print.

Authors

Chunmei Gan¹, Jing Wang², Zhenyu Yuan², Malin Cui², Shuyang Sun³, Metab Alharbi⁴, Abdullah F Alasmari⁴, Wenxiao Du⁵, Xiaoyan Zhang⁶, Da-Peng Yang⁷

Affiliations

¹ College of Life Science, Yantai University, Yantai 264006, PR China; Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China.
² Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China.
³ School of Food Engineering, Ludong University, Yantai 264025, PR China.
⁴ Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia.
⁵ College of Life Science, Yantai University, Yantai 264006, PR China. Electronic address: duwenxiao2007@163.com.
⁶ Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China. Electronic address: xzhang@qztc.edu.cn.
⁷ Key Laboratory of Chemical Materials and Green Nanotechnology, Key Laboratory of Fujian Provincial Higher Education, College of Chemical Engineering and Materials Science, Quanzhou Normal University, Quanzhou 362000, PR China; School of Rehabilitation Science and Engineering, University of Health and Rehabilitation Sciences, Qingdao 266024, PR China. Electronic address: yangdp@qztc.edu.cn.

PMID: 38735617
DOI: 10.1016/j.ijbiomac.2024.132233

Abstract

To reduce food-borne bacterial infection caused by food spoilage, developing highly efficient food packing film is still an urgent need for food preservation. Herein, microwave-assisted antibacterial nanocomposite films CaO₂@PVP/EA/CMC-Na (CP/EC) were synthesized using waste eggshell as precursor, egg albumen (EA) and sodium carboxymethylcellulose (CMCNa) as matrix by casting method. The size of CaO₂@PVP (CP) nanoparticles with monodisperse spherical structures was 100-240 nm. When microwave and CP nanoparticles (0.05 mg/mL) were treated for 5 min, the mortality of E. coli and S. aureus could reach >97 %. Under microwave irradiation (6 min), the bactericidal rate of 2.5 % CP/EC film against E. coli and S. aureus reached 98.6 % and 97.2 %, respectively. After adding CP nanoparticles, the highest tensile strength (TS) and elongation at break (EB) of CP/EC film reached 19.59 MPa and 583.43 %, respectively. At 18 °C, the proliferation of bacterial colonies on meat can be significantly inhibited by 2.5 % CP/EC film. Detailed characterization showed that the excellent meat preservation activity was due to the synergistic effect of dynamic effect generated by ROS and thermal effect of microwave. This study provides a promising approach for the packaging application of polysaccharide- and protein-based biomass nanocomposite antibacterial edible films.

Keywords: Edible films; Egg albumen; Food packaging; Microwave; Polysaccharide.