چکیده مقاله
The escalating demand for fresh, safe, and minimally processed meat products has driven innovations in food packaging technologies, particularly in the realm of smart and active systems capable of real time quality monitoring and preservation This study was designed to evaluate the efficacy of a novel nano biosensor composed of zinc oxide ZnO nanoparticles immobilized with peroxidase enzyme on polyethylene films for application in minced red meat packaging under refrigerated conditions The biosensor was engineered to serve dual purposes: inhibiting microbial proliferation through the inherent antimicrobial properties of ZnO and providing visible colorimetric indicators of spoilage progression via enzymatic reactions to volatile amines and oxidative byproducts Fresh bovine minced meat samples were divided into control conventional polyethylene packaging and treatment polyethylene integrated with the nano biosensor groups, vacuum packaged, and stored at 4±0 5 °C for 10 days Comprehensive analyses were conducted at 0, 3, 5, 7, and 10 days to assess microbial, physicochemical, and sensory quality parameters Total viable count TVC , psychrotrophic bacterial count, Enterobacteriaceae, lactic acid bacteria, pH, thiobarbituric acid reactive substances TBARS as malondialdehyde MDA equivalents, color stability L , a , b , drip loss, and sensory attributes color, odor, texture, overall acceptability were monitored The nano biosensor exhibited progressive color shifts from pale yellow to deep orange red correlating with spoilage thresholds, enabling consumer readable freshness indication without instrumentation Microbiologically, the treatment group maintained TVC below 7 log CFU/g throughout storage, compared to the control exceeding this limit by day 7 Psychrotrophic and Enterobacteriaceae counts were suppressed by 1 5 2 0 log cycles in biosensor packaged samples Lipid oxidation was markedly reduced, with MDA levels 38 45% lower in the treatment group by day 10 The pH rise was decelerated, remaining below 6 0 versus 6 4 in controls Instrumental color analysis revealed superior retention of redness a value and reduced metmyoglobin formation in treated samples Sensory panel scores indicated significantly higher acceptability for odor and overall quality in the biosensor group, with no off flavor development until day 10 The biosensor's antimicrobial mechanism is attributed to ZnO induced reactive oxygen species generation and membrane disruption, while peroxidase facilitated sensitive detection of biogenic amines These integrated effects extended the marketable shelf life from 5 6 days control to 9 10 days treatment The technology aligns with clean label trends, requiring no synthetic preservatives, and offers scalability for industrial adoption This research establishes the ZnO peroxidase nano biosensor as a multifunctional platform for enhancing meat safety, reducing food waste, and empowering consumers with intuitive quality cues, thereby bridging environmental health concerns in meat processing with advanced food preservation strategies
کلیدواژهها
نویسندگان
Narges Anvar
Ph D in Food Science and Technology Engineering, Department of Food Science and Biotechnology, Faculty of Agricultural Science, Vap c , Islamic Azad University, Varamin, Iran
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
Behzad Beizaei
PhD student in Food Technology, Islamic Azad University, Tehran Azad Medical Sciences Branch, Tehran, Iran
شیوه ارجاع
Anvar, Narges and Jamshid Eini, Morteza and Beizaei, Behzad,1404,The effect of a nano-biosensor based on ZnO nanoparticles and peroxidase enzyme on microbial, chemical and sensory characteristics in red meat during storage at 4 °C,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین