Nanoemulsion-Based Multilayer Films for Ground Beef Preservation: Antimicrobial Activity and Physicochemical...

Area of Science:

• Food Science
• Materials Science
• Polymer Science

Background:

• Pectin films offer biodegradability but require property enhancement for food packaging.
• Ethylcellulose can provide structural support and barrier properties.
• Antimicrobial agents like trans-cinnamaldehyde can improve food safety.

Purpose of the Study:

• To enhance physical, mechanical, and biological properties of pectin films.
• To create multilayer films incorporating nanoemulsified trans-cinnamaldehyde (TC) between ethylcellulose (EC) layers.
• To evaluate the antimicrobial efficacy of developed films for food preservation.

Main Methods:

• Fabrication of monolayer pectin films with nanoemulsified TC.
• Construction of multilayer EC/P/EC films.
• Characterization of film properties (opacity, moisture absorption, mechanical strength).
• Assessment of antimicrobial activity against foodborne bacteria in ground beef patties.

Main Results:

• Nanoemulsion incorporation increased film opacity and antimicrobial activity but reduced moisture resistance.
• Multilayer EC/P/EC films exhibited improved tensile strength and extensibility over monolayer films.
• Both film types effectively inhibited bacterial growth in beef patties stored for 10 days at 8°C.

Conclusions:

• Biodegradable antimicrobial multilayer packaging films can be effectively designed using EC/P/EC structures with TC nanoemulsion.
• These films show significant potential for application in the food packaging industry to extend shelf life and ensure safety.
• The study highlights a viable strategy for developing advanced active food packaging solutions.