Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO<sub>2</sub> nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef
Mehran Sayadi, Ali Mojaddar Langroodi, Sedigheh Amiri, Mohsen Radi
Food Science & Nutrition
Abstract
The environmental problems of synthetic plastics in food packaging have led researchers to synthesize biodegradable films. In this study, nanocomposite alginate-based films containing TiO<sub>2</sub> nanoparticles (1%) and cumin essential oil (CEO, 2%) were fabricated and the potential of these films to protect beef from chemical [pH, total volatile base nitrogen (TVBN), peroxide value, and thiobarbituric acid reactive substances (TBA)] and microbial [total viable count, <i>Enterobacteriaceae</i>, lactic acid bacteria, <i>Listeria monocytogenes</i>, and <i>Pseudomonas</i> spp.] spoilage was evaluated during 24 days of storage (4°C). The active films significantly induced the reduction in lipid oxidation, microbial growth, and TVBN values, improved the sensory attributes of treated samples, maintained the redness of meats for a longer time, and increased the shelf life of beef from 4 to 16 days. The results of this study showed that TiO<sub>2</sub>/CEO alginate-based nanocomposite film has a great potential for application in meat and meat products.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
nanocomposite alginate-based films containing TiO2 nanoparticles and cumin essential oil improves sensory attributes of treated samples
“The active films significantly induced the reduction in lipid oxidation, microbial growth, and TVBN values, improved the sensory attributes of treated samples, maintained the redness of meats for a lo...”
nanocomposite alginate-based films containing TiO2 nanoparticles and cumin essential oil maintains redness of meats for a longer time
“The active films significantly induced the reduction in lipid oxidation, microbial growth, and TVBN values, improved the sensory attributes of treated samples, maintained the redness of meats for a lo...”
nanocomposite alginate-based films containing TiO2 nanoparticles and cumin essential oil increases shelf life of beef from 4 to 16 days
“The active films significantly induced the reduction in lipid oxidation, microbial growth, and TVBN values, improved the sensory attributes of treated samples, maintained the redness of meats for a lo...”