Student's Scientific Research Center, Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Department of Pharmaceutical Chemistry, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
Food Chem. 2020 Aug 30;322:126782. doi: 10.1016/j.foodchem.2020.126782. Epub 2020 Apr 9.
Biodegradable active packaging is required to replace petroleum-based plastics. In this study, a biopolymer-based packaging material was prepared using a casting method, which consisted of a cellulose nanofiber/whey protein matrix containing titanium dioxide particles (1% TiO) and essential oil droplets (2% rosemary oil) as functional components. The ability of this packaging to protect lamb meat from chemical and microbial spoilage during 15 days of refrigerated storage (4 °C) was analysed. The meat samples were periodically analysed for microbial count, chemical stability (pH, lipid oxidation, lipolysis), and optical properties. The active packaging significantly reduced microbial growth, lipid oxidation, and lipolysis of the lamb meat during storage, which led to an increase in shelf life from around 6 to 15 days. These biopolymer-based active packaging materials may therefore be suitable for application in meat products.
可生物降解的活性包装需要取代石油基塑料。在这项研究中，使用浇铸法制备了一种基于生物聚合物的包装材料，该材料由含有二氧化钛颗粒（1%TiO）和精油液滴（2%迷迭香油）作为功能成分的纤维素纳米纤维/乳清蛋白基质组成。分析了这种包装在冷藏（4°C）储存 15 天期间保护羊肉免受化学和微生物变质的能力。定期分析肉样的微生物计数、化学稳定性（pH 值、脂质氧化、脂解）和光学特性。活性包装在储存过程中显著抑制了羊肉的微生物生长、脂质氧化和脂解，从而将保质期从约 6 天延长至 15 天。因此，这些基于生物聚合物的活性包装材料可能适用于肉类产品。
