Alam A M M Nurul, Hwang Young-Hwa, Samad Abdul, Joo Seon-Tea
Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea.
Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea.
Foods. 2025 May 13;14(10):1734. doi: 10.3390/foods14101734.
The adverse effects of polyethylene packaging waste on environmental pollution have driven academia to explore biodegradable active packaging (AP) solutions. In the present study, hybrid electrospun nanofiber (HENF) AP was produced using 30% gelatin (GE) combined with 1%, 2%, and 3% green tea extract powder (GTEP), termed HGGTNF. HENF was applied to Hanwoo beef as an AP to assess physicochemical, textural, microbiological, and sensory qualities in comparison to traditional polyethylene packing (PEP). The findings illustrate that the HGGTNF group maintained a significantly ( < 0.05) stable pH (5.71 ± 0.02-5.78 ± 0.01), lower drip loss (DL) (1.15% ± 0.00 to 1.20 ± 0.02%), and cooking loss (CL) (18.13 ± 0.03% to 19.91 ± 0.01%) compared to PEP (pH = 5.66 ± 0.02, DL = 1.21 ± 0.01%, CL = 20.26 ± 0.03%). Moreover, HGGTNF improved oxidative stability, especially at elevated doses (2% and 3%). In HGGTNF groups, there was a decreasing ( < 0.05) trend in thiobarbituric acid reactive substances (TBARS) (0.23 ± 0.01 to 0.26 ± 0.01 mg-MDA/kg), compared to the PEP group (0.29 ± 0.01 mg-MDA/kg). Oxidative stability improved the fatty acid profile, preserved color intensity (Chroma), and inhibited discoloration () in HGGTNF (2% & 3%) compared to PEP. Furthermore, HGGTNF groups had stable meat tenderness and better chewiness than PEP. Stabilization of tenderness was due to diminished cathepsin activity (5822.80 ± 20.16 and 6009.80 ± 3.90 U/mg protein in the HGGTNF 2% and 3% groups, respectively). The HGGTNF 3% sample exhibited a decrease in total coliform counts (TCC) (0.74 ± 0.04 log CFU/g), total viable counts (TVC) (1.38 ± 0.05 log CFU/g), and total yeast and mold count (TYMC) (1.59 ± 0.06 log CFU/g) compared to other groups, indicating efficient antimicrobial efficacy. An increasing ( < 0.05) trend was observed in umami and richness taste traits for the HGGTNF 3% treated sample. The above findings underscore the potential applicability of HGGTNF as AP to enhance beef shelf life and meat quality attributes.
聚乙烯包装废弃物对环境污染的不利影响促使学术界探索可生物降解的活性包装（AP）解决方案。在本研究中，使用30%的明胶（GE）与1%、2%和3%的绿茶提取物粉末（GTEP）混合制备了混合电纺纳米纤维（HENF）AP，称为HGGTNF。将HENF作为AP应用于韩牛牛肉，以评估其与传统聚乙烯包装（PEP）相比的物理化学、质地、微生物和感官品质。研究结果表明，与PEP（pH = 5.66±0.02，滴水损失（DL）= 1.21±0.01%，烹饪损失（CL）= 20.26±0.03%）相比，HGGTNF组的pH值显著（<0.05）稳定（5.71±0.02 - 5.78±0.01），滴水损失（DL）较低（1.15%±0.00至1.20±0.02%），烹饪损失（CL）较低（18.13±0.03%至19.91±0.01%）。此外，HGGTNF提高了氧化稳定性，尤其是在较高剂量（2%和3%）时。在HGGTNF组中，与PEP组（0.29±0.01 mg-MDA/kg）相比，硫代巴比妥酸反应性物质（TBARS）呈下降（<0.05）趋势（0.23±0.01至0.26±0.01 mg-MDA/kg）。与PEP相比，HGGTNF（2%和3%）的氧化稳定性改善了脂肪酸谱，保留了颜色强度（色度），并抑制了变色（）。此外，HGGTNF组的肉嫩度比PEP组更稳定，咀嚼性更好。嫩度的稳定是由于组织蛋白酶活性降低（HGGTNF 2%和3%组分别为5822.80±20.16和6009.80±3.90 U/mg蛋白质）。与其他组相比，HGGTNF 3%样品的总大肠菌群数（TCC）（0.74±0.04 log CFU/g）、总活菌数（TVC）（1.38±0.05 log CFU/g）和总酵母和霉菌数（TYMC）（1.59±0.06 log CFU/g）均有所下降，表明其具有高效的抗菌效果。对于HGGTNF 3%处理的样品，鲜味和浓郁度味觉特征呈上升（<0.05）趋势。上述研究结果强调了HGGTNF作为AP在延长牛肉保质期和改善肉质属性方面的潜在适用性。
