Scholarlink

<p>Edible films (FP<sub>1</sub> and FP<sub>2</sub>) with multipurpose food packaging were prepared with sodium alginate, pectin, aloe vera gel, and glycerol in different concentrations to preserve beef meat at cold storage temperature for 15&#xa0;days. The results of FTIR and XRD of prepared edible films revealed strong intramolecular and hydrogen bonding formation between components of the film-forming matrix. The SEM microstructure revealed the prepared films' smooth and compact morphology. The prepared edible films have shown suitable antibacterial and antifungal activities against <i>E. coli</i>, S<i>. aureus,</i> and <i>C. albicans</i>. The quality attributes like thickness, water swelling, moisture content, transparency, density, pH, water vapor permeability, and water solubility of FP<sub>2</sub> film were more significant than those of the edible film FP<sub>1</sub>. The tensile strength, color index, and visibility of films were found to be suitable and desirable in food packaging. The meat samples wrapped in FP<sub>2</sub> film showed low weight loss, pH, and lipid oxidation values compared to film FP<sub>1</sub> and control samples. Furthermore, the results have documented that film FP<sub>2</sub> had significant (<i>p</i> &lt; 0.05) variation in color index and sensory levels compared to those wrapped in FP<sub>1</sub> film. The results have revealed that prepared edible films have good potential in preserving meat and other food items.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Enhancing beef shelf-life: Sodium alginate-pectin composite edible films with antioxidant and antimicrobial properties

  • 期刊论文

  • 发表日期：

    2026年3月31日

查看全文
  • Shahzad Zafar Iqbal,
  • Muhammad Waseem,
  • Munawar Iqbal,
  • Osama A. Mohammed,
  • Muhammad Yaseen

摘要

Edible films (FP1 and FP2) with multipurpose food packaging were prepared with sodium alginate, pectin, aloe vera gel, and glycerol in different concentrations to preserve beef meat at cold storage temperature for 15 days. The results of FTIR and XRD of prepared edible films revealed strong intramolecular and hydrogen bonding formation between components of the film-forming matrix. The SEM microstructure revealed the prepared films' smooth and compact morphology. The prepared edible films have shown suitable antibacterial and antifungal activities against E. coli, S. aureus, and C. albicans. The quality attributes like thickness, water swelling, moisture content, transparency, density, pH, water vapor permeability, and water solubility of FP2 film were more significant than those of the edible film FP1. The tensile strength, color index, and visibility of films were found to be suitable and desirable in food packaging. The meat samples wrapped in FP2 film showed low weight loss, pH, and lipid oxidation values compared to film FP1 and control samples. Furthermore, the results have documented that film FP2 had significant (p < 0.05) variation in color index and sensory levels compared to those wrapped in FP1 film. The results have revealed that prepared edible films have good potential in preserving meat and other food items.

Graphical Abstract