A new natural drying method for food packaging and preservation using biopolymer-based dehydration film

Fawze Alnadari; Sam Al-Dalali; Mustapha Muhammad Nasiru; Evans Boateng Frimpong; Yuhang Hu; Dyaaaldin Abdalmegeed; Zhuqing Dai; Abdulrahman Al-Ammari; Guijie Chen; Xiaoxiong Zeng

doi:10.1016/j.foodchem.2022.134689

A new natural drying method for food packaging and preservation using biopolymer-based dehydration film

Food Chem. 2023 Mar 15;404(Pt B):134689. doi: 10.1016/j.foodchem.2022.134689. Epub 2022 Oct 21.

Affiliations

¹ College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University, Sana'a, Yemen.
² School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
³ College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
⁴ Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, China.
⁵ Chemicobiology and Functional Materials Institute, School of Chemical Engineering, Nanjing University of Science and Technology, Nanjing 210094, China.
⁶ College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China. Electronic address: zengxx@njau.edu.cn.

PMID: 36302284
DOI: 10.1016/j.foodchem.2022.134689

Abstract

A new method for the drying of beef and chicken meats at low temperatures (4 °C) was developed by using a composite film based on sodium carboxymethyl cellulose-gum Arabic (SG) with anthocyanins from Cinnamomum camphora fruit peel (ANC.P, 0, 1, 1.5 and 2%). After incorporation of ANC.P into SG, the physicochemical properties, morphological characteristics, melting, molecular, antioxidant and antimicrobial properties of the resulting dehydration films were improved. Film-dried beef and chicken slices showed higher values of dehydration ratio on day 6 (54.58% and 72.06%, respectively) compared with the control samples without film (4.55% and 7.04%, respectively). Results showed that SG-ANC.P film-dried meats exhibited more stable pH and color, higher rehydration rate, better sensory quality and microbial growth inhibition compared with SG film-dried samples and control samples, in which control samples showed the highest total viable count values (6.02 and 5.16 log CFU/mL for beef and chicken, respectively) during storage.

Keywords: Dehydration film; Food packaging; Functional biopolymer; Meat drying; Natural meat drying.

MeSH terms

Animals
Anthocyanins
Biopolymers
Cattle
Chickens
Colony Count, Microbial
Dehydration*
Food Packaging* / methods
Food Preservation / methods

Substances

Anthocyanins
Biopolymers