Sie befinden Sich nicht im Netzwerk der Universität Paderborn. Der Zugriff auf elektronische Ressourcen ist gegebenenfalls nur via VPN oder Shibboleth (DFN-AAI) möglich. mehr Informationen...
Ergebnis 25 von 97

Details

Autor(en) / Beteiligte
Titel
Carboxymethyl cellulose-based multifunctional film combined with zinc oxide nanoparticles and grape seed extract for the preservation of high-fat meat products
Ist Teil von
  • Sustainable Materials and Technologies, 2021-09, Vol.29, p.e00325, Article e00325
Ort / Verlag
Elsevier B.V
Erscheinungsjahr
2021
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
  • CMC-based functional films incorporated with grape seed extract (GSE, 5 wt% of CMC) and zinc oxide nanoparticles (ZnONPs, 1, 2, and 3 wt% of CMC) were fabricated via the solution casting method. The addition of GSE provided an excellent antioxidant activity to the CMC-based films, exhibiting nearly 95% and 25% scavenging activity against ABTS and DPPH oxidative free radicals. It also gave the film 100% UV protection. On the other hand, the addition of ZnONPs increased the mechanical and water vapor barrier properties with potent antibacterial activity against foodborne pathogens, E. coli, and L. monocytogenes. High-fat beef was packaged in the CMC-based film and stored refrigerated for 15 days to investigate quality changes. The number of psychrotrophic bacteria in the meat wrapped with CMC/ZnO3%/GSE film was 5.9 Log CFU/g, within the acceptable range. In addition, the film virtually prevented lipid oxidation in the meat when refrigerated, reducing it by 88%. Therefore, the CMC/ZnO3%/GSE film can be used as a sustainable material in active packaging applications of high-fat meat products such as beef. •Multifunctional CMC/ZnO/GSE food packaging films were fabricated.•The films were used in vacuum packaging of high-fat beef meat.•The total psychrotrophic bacteria count in meat were reduced to 5.9 Log CFU/ml.•The oxidation of fats in packaged beef meat after 15 days also dropped by 88%.•The films displayed the potential to extend the shelf-life of high-fat meats.
Sprache
Englisch
Identifikatoren
ISSN: 2214-9937
eISSN: 2214-9937
DOI: 10.1016/j.susmat.2021.e00325
Titel-ID: cdi_crossref_primary_10_1016_j_susmat_2021_e00325

Weiterführende Literatur

Empfehlungen zum selben Thema automatisch vorgeschlagen von bX