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Controlling beef microbial spoilage with diacetyl-based active packaging sachet.

David Rupérez1, Cristina Nerín1, Filomena Silva2

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New active food packaging using diacetyl-infused gels effectively inhibits Salmonella and other bacteria in beef. This innovative solution enhances meat safety and extends shelf life without direct food contact.

Keywords:
Active packagingAnti-Salmonella activityAntimicrobial sachetDiacetylFresh meatGRASSodium stearate

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Materials Science

Background:

  • Meat safety is a significant consumer concern due to persistent and emerging pathogens like antibiotic-resistant bacteria.
  • Traditional methods are insufficient against evolving foodborne stresses, necessitating advanced solutions like active food packaging.
  • Existing antimicrobial strategies require enhancement for efficacy and shelf-life extension in fresh meat products.

Purpose of the Study:

  • To develop an innovative antimicrobial food packaging system for fresh beef.
  • To incorporate food flavorings, specifically diacetyl, into polymeric materials for non-contact microbial control.
  • To enhance the safety and extend the shelf life of packaged beef meat.

Main Methods:

  • Evaluated the antimicrobial susceptibility of L. monocytogenes and S. enterica to diacetyl.
  • Entrapped diacetyl in active gels using sodium stearate and ethanol, optimizing for mechanical properties and antimicrobial efficacy.
  • Quantified diacetyl release from gels and cyclodextrin nanosponges (CDNS) blends using gas chromatography (GC-FID) at different temperatures.
  • Conducted in vivo testing of antimicrobial efficacy in packaged beef inoculated with Salmonella enterica under refrigerated storage.

Main Results:

  • The diacetyl-loaded CDNS blend demonstrated superior antimicrobial efficacy, inhibiting Salmonella by 77%, compared to the gel alone (33%).
  • Both gel and CDNS blend sachets showed high inhibition (93-99%) against common spoilage bacteria in beef, including total viable counts, Pseudomonas spp., and lactic acid bacteria.
  • CDNS blends released significantly more diacetyl (0.55 mg/g) than stearate gels (0.13 mg/g) at 4°C, indicating enhanced release potential.

Conclusions:

  • Developed cost-effective, easy-to-produce antimicrobial GRAS (Generally Recognized As Safe) sachets for active food packaging.
  • The CDNS-enhanced diacetyl gel system effectively improves the microbial safety and extends the shelf life of fresh meat products.
  • This technology offers a promising solution for enhancing consumer confidence and reducing food waste in the meat industry.