Volume 33, Issue 3 (9-2026)
J Transl Med Res. 2026, 33(3): 0-0 |
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Mohammadi A, Mohammadi Mobarakeh S Z, Ansarifar E. Extending the shelf life of ground meat using active antimicrobial packaging. J Transl Med Res. 2026; 33 (3)
URL: http://journal.bums.ac.ir/article-1-3612-en.html
URL: http://journal.bums.ac.ir/article-1-3612-en.html
1- Department of Chemistry, Payame Nour University, Tehran, Iran
2- Department of Chemistry, Payame Nour University, Tehran, Iran ,Szmohammadi1396@gmail.com
3- Department of Food Hygiene and Nutrition, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
2- Department of Chemistry, Payame Nour University, Tehran, Iran ,
3- Department of Food Hygiene and Nutrition, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
Abstract: (17 Views)
Background and Aims: The rapid spoilage of minced meat due to lipid oxidation and microbial growth represents a major challenge in the food industry. This study aimed to develop an active packaging system based on electrospun polyvinyl alcohol/chitosan (PVA/CH) nanofibers incorporated with Tamarix extract (TREO) to extend the shelf life of minced beef during refrigerated storage (4∘C).
Materials and Methods: PVA/CH nanofibers, with and without 4% TREO, were fabricated via electrospinning and applied as an inner-lid coating of meat packaging. The samples were divided into three groups: control, PVA+CH, and PVA+CH+TREO. Microbial parameters, including total viable count (TVC) and psychrotrophic bacterial count (PTC), as well as physicochemical parameters, including pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), free fatty acids (FFA), and thiobarbituric acid-reactive substances (TBARS), were evaluated on days 0, 2, 4, 6, 8, and 10.
Results: The control sample spoiled on day 6, exceeding permissible limits for chemical and microbial indicators (TVB−N=26.50 mg N/100g and TVC=8.35 log CFU/g). The application of PVA+CH nanofibers delayed the spoilage process until day 8. However, the extract-loaded treatment (PVA+CH+TREO) exhibited significantly superior performance (P<0.05). Owing to the synergistic antimicrobial and antioxidant effects of chitosan and TREO, alongside their controlled release, all quality attributes of the meat, including TVB−N (23.50 mg N/100g), TBARS (1.45 mg MDA/kg), and TVC (7.22 log CFU/g), remained within the acceptable consumption limits until the end of the 10th day.
Conclusion: Electrospun nanofibers incorporating TREO provide an effective matrix for mitigating oxidative and microbial spoilage, demonstrating considerable potential as an active, biodegradable packaging material for extending the shelf life of meat products.
Materials and Methods: PVA/CH nanofibers, with and without 4% TREO, were fabricated via electrospinning and applied as an inner-lid coating of meat packaging. The samples were divided into three groups: control, PVA+CH, and PVA+CH+TREO. Microbial parameters, including total viable count (TVC) and psychrotrophic bacterial count (PTC), as well as physicochemical parameters, including pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), free fatty acids (FFA), and thiobarbituric acid-reactive substances (TBARS), were evaluated on days 0, 2, 4, 6, 8, and 10.
Results: The control sample spoiled on day 6, exceeding permissible limits for chemical and microbial indicators (TVB−N=26.50 mg N/100g and TVC=8.35 log CFU/g). The application of PVA+CH nanofibers delayed the spoilage process until day 8. However, the extract-loaded treatment (PVA+CH+TREO) exhibited significantly superior performance (P<0.05). Owing to the synergistic antimicrobial and antioxidant effects of chitosan and TREO, alongside their controlled release, all quality attributes of the meat, including TVB−N (23.50 mg N/100g), TBARS (1.45 mg MDA/kg), and TVC (7.22 log CFU/g), remained within the acceptable consumption limits until the end of the 10th day.
Conclusion: Electrospun nanofibers incorporating TREO provide an effective matrix for mitigating oxidative and microbial spoilage, demonstrating considerable potential as an active, biodegradable packaging material for extending the shelf life of meat products.
Type of Study: Original Article |
Subject:
Nutrition
Received: 2026/05/16 | Accepted: 2026/09/8 | ePublished: 2026/09/23
Received: 2026/05/16 | Accepted: 2026/09/8 | ePublished: 2026/09/23
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