چکیده مقاله
Introduction: Food packaging has undergone significant changes to enhance food quality andtackle environmental issues In light of the present emphasis on innovative and sustainabletechniques, developing a green packaging approach using renewable and biodegradable materialsis crucial to solve the food supply's disposal issues Moreover, there is an increasing tendency touse biodegradable films and nanofibers NFs as active food packaging The objective of the presentstudy was to examine the possibility of the hybrid zein/inulin NFs incorporated with CuOnanoparticles NPs and Foeniculum vulgare essential oil FEO for packaging fresh beef byanalyzing the physicochemical and microbiological properties of the beef as it is stored Methods: After determining the optimal electrospun ratio Z90/IN10 for ideal spinningcapabilities, CuONPs and FEO were introduced to the polymer blend solution at a ratio of 0 25 and0 5 % w/w of total biopolymer content Moreover, the mixtures were stirred at room temperaturefor 12 hours Finally, electrospinning was implemented with the solution The prepared NFs wereemployed to wrap the fresh beef samples Additionally, the control beef sample was enclosed withina transparent, sterile polyethylene bag of similar dimensions The beef samples were preserved at 4°C for 12 days They were then analyzed at three day intervals, specifically on days 3, 6, 9 and 12for the measurement of pH, thiobarbituric acid reactive substances TBARS , and total bacterialcount TBC Results: Both beef samples illustrated an increasing trend in pH levels over the period of storage During the preservation of the control sample, the pH value experienced an increase from 5 3 to 8,reaching the highest pH level The rising pH trend can be attributed to the accumulation of nitrogencompounds resulting from protein denaturation produced by microbial enzyme activity, as well asthe release of volatile basic substances due to microbial growth However, beef samples wrappedwith nanofiber sample had meaningfully p
کلیدواژهها
نویسندگان
Sara Gholizadeh
Department of Food Nanotechnology, Research Institute of Food Science and Technology RIFST , Mashhad,Iran
Ali Ehsani
Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University ofMedical Sciences, Tabriz, Iran
Sajed Amjadi
Department of Food Nanotechnology, Research Institute of Food Science and Technology RIFST , Mashhad,Iran
شیوه ارجاع
Gholizadeh, Sara and Ehsani, Ali and Amjadi, Sajed,1403,Application of activated hybrid zein/inulin nanofibers for packaging offresh beef,2nd National Conference of Food Safety, Security and Health,Mashhad
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