JoVE - Journal of Visualized Experiments
JoVE Visualize
Contact Us

Electrospun Polyvinyl Alcohol/Chitosan Nanofibers Film Loaded With Artemisia Essential Oil: A Strategy for Extending Shelf Life and Enhancing Quality of Minced Beef

  • 0Student Research Committee Birjand University of Medical Sciences Birjand Iran.
Food Science & Nutrition +

|

December 15, 2025

|

December 15, 2025

View abstract on PubMed

Summary

This summary is machine-generated.

This study developed an active packaging film using Artemisia essential oil (AEO) within chitosan/polyvinyl alcohol (CH+PVA) nanofibers. The AEO-infused film effectively preserved minced beef quality and extended shelf life by inhibiting microbial spoilage and lipid oxidation.

Area Of Science

  • Food Science and Technology
  • Materials Science
  • Biotechnology

Background

  • Meat products are susceptible to microbial spoilage due to high water content and nutrients.
  • Mincing meat accelerates contamination, significantly reducing its shelf life.
  • There is a need for effective, natural preservatives to maintain meat quality.

Purpose Of The Study

  • To create an active packaging film incorporating Artemisia essential oil (AEO) into electrospun chitosan/polyvinyl alcohol (CH+PVA) nanofibers.
  • To evaluate the efficacy of this active packaging in extending the shelf life of minced beef.
  • To assess the impact of AEO-infused packaging on microbial load, lipid oxidation, and sensory attributes of minced beef.

Main Methods

  • Fabrication of CH+PVA nanofiber films with and without AEO using electrospinning.
  • Morphological characterization of films using scanning electron microscopy (SEM).
  • Packaging of minced beef in control, CH+PVA, and CH+PVA+AEO films, followed by storage at 4°C for 18 days.

Main Results

  • The CH+PVA+AEO film significantly reduced total viable count (56.91%), psychrotrophic count (34.53%), pH (53.85%), peroxide value (PV) (40.91%), total volatile nitrogen bases (TVB-N) (28.58%), thiobarbituric acid (TBA) (31.46%), and free fatty acids (FFA) (54.66%).
  • Sensory evaluation showed improved color, texture, odor, and overall acceptability of minced beef packaged with CH+PVA+AEO film.
  • The active packaging extended the acceptable shelf life of minced beef to 12 days.

Conclusions

  • Incorporating AEO into electrospun CH+PVA nanofiber films is a sustainable and effective strategy for active packaging.
  • This active packaging offers a natural alternative to synthetic preservatives for enhancing minced beef shelf life and quality.
  • The developed film shows significant potential for preserving perishable food products like minced beef.

Keywords: