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<p>Beef is highly perishable due to its high-water activity, nutrient richness and easily oxidized due to high fats and lipids. Kesum essential oil nanoemulsions (KEO-NE) possess bioactive properties as an additive in edible film packaging. This study explored the antibacterial (AB) and antioxidant (AO) properties of gelatin-chitosan (GL-CH) edible films with KEO-NE. The effects of KEO-NE films on the physicochemical and microbiological properties of minced beef stored at 4°C for 12 days were also assessed. AO assays showed that the addition of KEO-NE increased total phenolic content (TPC) to 0.265&#xa0;mg GA/mL, and enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity by 55.04%, and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity by 25.61% in the films. In comparison to the control film, KEO-NE were inclusion improved antioxidant capability by raising the DPPH scavenging from 1.159% to 2.5578% and ABTS from 2.007% to 2.698%. The GL-CH edible film with KEO-NE demonstrated inhibition zones of 15.33&#xa0;mm and 14.33&#xa0;mm against <i>Staphylococcus aureus</i> ATCC 29,213 and <i>Salmonella enterica</i> ATCC 13,076, respectively. During storage, the color and texture of minced beef were influenced by the application of KEO-NE film. Notably, the KEO-NE film was able to maintain the pH of minced beef at 5.47 by Day 12. The KEO-NE film also significantly reduced lipid oxidation in minced beef compared to the control and unwrapped samples throughout the storage period. KEO-NE film effectively inhibited microbial growth, including total viable counts, <i>Staphylococcus aureus</i>, and <i>Enterobacteriaceae</i>, until Day 6.Lipid oxidation was considerably reduced by KEO-Ne during storage as TBARS reading stayed below 1.00&#xa0;mg MDA/kg on Day 12 as opposed to 1.012&#xa0;mg MDA/kg in control. KEO-NE film extended beef shelf life to ≥ 12 days under refrigeration, compared with 3 days for unwrapped and 6 days for control film-wrapped samples. These results underscore the potential of KEO-NE films to improve food preservation and extend the shelf life of perishable products.</p>

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Nanoemulsion-enhanced gelatin-chitosan edible films with kesum (Persicaria minus Huds.) essential oil: a novel antibacterial packaging for minced beef

  • 期刊论文

  • 发表日期：

    2025年12月23日

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  • Ianne Kong,
  • Liew Phing Pui,
  • Pascal Degraeve,
  • Yong Wang,
  • Ying Li,
  • Kar Lin Nyam

摘要

Beef is highly perishable due to its high-water activity, nutrient richness and easily oxidized due to high fats and lipids. Kesum essential oil nanoemulsions (KEO-NE) possess bioactive properties as an additive in edible film packaging. This study explored the antibacterial (AB) and antioxidant (AO) properties of gelatin-chitosan (GL-CH) edible films with KEO-NE. The effects of KEO-NE films on the physicochemical and microbiological properties of minced beef stored at 4°C for 12 days were also assessed. AO assays showed that the addition of KEO-NE increased total phenolic content (TPC) to 0.265 mg GA/mL, and enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity by 55.04%, and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity by 25.61% in the films. In comparison to the control film, KEO-NE were inclusion improved antioxidant capability by raising the DPPH scavenging from 1.159% to 2.5578% and ABTS from 2.007% to 2.698%. The GL-CH edible film with KEO-NE demonstrated inhibition zones of 15.33 mm and 14.33 mm against Staphylococcus aureus ATCC 29,213 and Salmonella enterica ATCC 13,076, respectively. During storage, the color and texture of minced beef were influenced by the application of KEO-NE film. Notably, the KEO-NE film was able to maintain the pH of minced beef at 5.47 by Day 12. The KEO-NE film also significantly reduced lipid oxidation in minced beef compared to the control and unwrapped samples throughout the storage period. KEO-NE film effectively inhibited microbial growth, including total viable counts, Staphylococcus aureus, and Enterobacteriaceae, until Day 6.Lipid oxidation was considerably reduced by KEO-Ne during storage as TBARS reading stayed below 1.00 mg MDA/kg on Day 12 as opposed to 1.012 mg MDA/kg in control. KEO-NE film extended beef shelf life to ≥ 12 days under refrigeration, compared with 3 days for unwrapped and 6 days for control film-wrapped samples. These results underscore the potential of KEO-NE films to improve food preservation and extend the shelf life of perishable products.