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Assessing thermal and antimicrobial properties of chitosan-nanocellulose nanocomposites to enhance the shelf life of ground meat
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D Dehnad   , H Mirzaei * , Z Emam- Djomeh , S.M Jafari , S Dadashi |
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Abstract: (10843 Views) |
| Background and Objectives: Chitosan is a natural antimicrobial compound against bacteria, yeast, and fungi. Cellulose nanoparticles have high biodegradability rates and are less expensive than other nanofillers. The present research prepared nanocomposites with high thermal stability that could significantly improve the shelf life of ground meat.
Materials and Methods: Chitosan-nanocellulose nanocomposites were prepared using chitosan powder with a molecular weight of 600-800 kDa, nanocellulose (20-50 nm in diameter) and absolute glycerol. The nanocomposites were examined using differential scanning calorimetry, x-ray diffraction, and agar disc diffusion tests. The performance of the edible film on improving the shelf life of ground meat was studied. The experiments were designed using Design-Expert software, response surface methodology and the Box-Behnken design.
Results: Results showed that increasing the nanocellulose level from 0 to 2% (w/wCHT) decreased the melting point and glass transition temperature of the nanocellulose. Chitosan-nanocellulose nanocomposites provided antimicrobial effects against gram-positive and gram-negative bacteria throughout the contact area. The application of chitosan-nanocellulose nanocomposites to ground meat decreased the lactic acid bacteria population of the product up to 3 logarithmic cycles over the control sample.
Conclusions: The distinctive features of chitosan-nanocellulose nanocomposite (high thermal stability and antimicrobial properties) recommend this polymer as packaging for products that experience high spoilage rates and short shelf lives, such as meat products.
Keywords: Edible film, Plasticizer, Crystalline structure, Shelf life |
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| Keywords: Edible film, Plasticizer, Crystalline structure, Shelf life |
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Full-Text [PDF 310 kb]
(3782 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2014/02/17 | Accepted: 2014/02/17 | Published: 2014/02/17
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