Long-Term Refrigerated Storage of Beef Using an Active Edible Film Reinforced with Mesoporous Silica Nanoparticles Containing Oregano Essential Oil ( Lippia graveolens Kunth)

Beef is a fundamental part of the human diet, but it is highly susceptible to microbiological and physicochemical deterioration which decrease its shelf life. This work aimed to formulate an active edible film (AEF) incorporated with amino-functionalized mesoporous silica nanoparticles (A-MSN) loade...

Full description

Saved in:
Bibliographic Details
Published in:International journal of molecular sciences 2022-12, Vol.24 (1), p.92
Main Authors: Matadamas-Ortiz, Alexis, Hernández-Hernández, Elvia, Castaño-Tostado, Eduardo, Amaro-Reyes, Aldo, García-Almendárez, Blanca E, Velazquez, Gonzalo, Regalado-González, Carlos
Format: Article
Language:English
Subjects:
Animals
Cattle
Edible Films
Escherichia coli
Food Microbiology
Food Packaging - methods
Food Preservation - methods
Humans
Lippia - chemistry
Nanoparticles
Oils, Volatile - chemistry
Oils, Volatile - pharmacology
Origanum - chemistry
Spectroscopy, Fourier Transform Infrared
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Beef is a fundamental part of the human diet, but it is highly susceptible to microbiological and physicochemical deterioration which decrease its shelf life. This work aimed to formulate an active edible film (AEF) incorporated with amino-functionalized mesoporous silica nanoparticles (A-MSN) loaded with Mexican oregano ( Kunth) essential oil (OEO) and to evaluate its effect as a coating on fresh beef quality during refrigerated storage. The AEF was based on amaranth protein isolate (API) and chitosan (CH) (4:1, / ), to which OEO emulsified or encapsulated in A-MSN was added. The tensile strength (36.91 ± 1.37 MPa), Young's modulus (1354.80 ± 64.6 MPa), and elongation (4.71%) parameters of AEF made it comparable with synthetic films. The antimicrobial activity of AEF against O157:H7 was improved by adding 9% ( / ) encapsulated OEO, and interactions of glycerol and A-MSN with the polymeric matrix were observed by FT-IR spectroscopy. In fresh beef, after 42 days, AEF reduced the population growth (Log CFU/cm , relative to uncoated fresh beef) of (5.5), (3.5), spp. (2.8), and aerobic mesophilic bacteria (6.8). After 21 days, odor acceptability of coated fresh beef was improved, thus, enlarging the shelf life of the beef and demonstrating the preservation capacity of this film.
ISSN:1422-0067
1422-0067
DOI:10.3390/ijms24010092