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<p>Beef is highly susceptible to microbial spoilage due to its rich moisture and nutrient content, along with the limitations of conventional packaging. This study investigates a biodegradable film made from water-yam starch reinforced with polyethylene and eggshell nanoparticles (WSPeN) for preserving beef under various processing conditions. The film was developed using thermal ultrasonication-assisted dispersion and its physicochemical and thermal properties were determined. Beef samples were wrapped in the WSPeN film and stored at different temperatures (4&#xa0;°C, 8&#xa0;°C, 10&#xa0;°C), beef thickness (5&#xa0;mm, 7&#xa0;mm, 10&#xa0;mm), and storage durations (5, 10, 15 days). Quality parameters, such as microbial load, moisture loss, color (<i>L*</i>-lightness, <i>a*</i>-redness, <i>b*</i>-yellowness), and tenderness (N), were assessed throughout storage. Optimization using a Distance-Based Design approach identified 5&#xa0;mm beef thickness, 4&#xa0;°C storage, and 13.55 days as the most effective combination. Under these conditions, bacterial and fungal loads significantly decreased from initial counts of 5.62 × 10<sup>3</sup> CFU/g and 3.27 × 10<sup>2</sup> CFU/g to 2.91 × 10³ CFU/g and 1.46 × 10² CFU/g, respectively (<i>p</i> &lt; 0.05). In comparison, control samples packaged in low-density polyethylene (LDPE) exhibited higher microbial loads (7.8 × 10<sup>3</sup> CFU/g for bacteria and 3.4 × 10<sup>2</sup> CFU/g for fungi). The difference in redness values between packaged (16.0) and control samples (16.2) was not statistically significant (<i>p</i> &gt; 0.05), indicating color stability. In contrast, moisture loss was significantly lower in the packaged beef (2.9%) compared to the control (3.1%) (<i>p</i> &lt; 0.05), and tenderness was significantly improved in the packaged samples (50&#xa0;N) relative to the control (34&#xa0;N) (<i>p</i> &lt; 0.05). These results suggest better texture preservation, likely due to the film’s moisture retention and barrier properties. Additionally, the WSPeN film exhibited excellent thermal stability, with decomposition temperatures exceeding 439&#xa0;°C, indicating its robustness for prolonged cold storage. Overall, these findings highlight the film’s potential as a sustainable, high-performance packaging material for extending beef shelf life and reducing spoilage.</p>

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Investigation of a water-yam starch-based film reinforced with polyethylene and eggshell nanoparticles for beef preservation under varying processing conditions

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年9月26日

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  • Adeshina Fadeyibi,
  • Zakariyau Abdulqudus

摘要

Beef is highly susceptible to microbial spoilage due to its rich moisture and nutrient content, along with the limitations of conventional packaging. This study investigates a biodegradable film made from water-yam starch reinforced with polyethylene and eggshell nanoparticles (WSPeN) for preserving beef under various processing conditions. The film was developed using thermal ultrasonication-assisted dispersion and its physicochemical and thermal properties were determined. Beef samples were wrapped in the WSPeN film and stored at different temperatures (4 °C, 8 °C, 10 °C), beef thickness (5 mm, 7 mm, 10 mm), and storage durations (5, 10, 15 days). Quality parameters, such as microbial load, moisture loss, color (L*-lightness, a*-redness, b*-yellowness), and tenderness (N), were assessed throughout storage. Optimization using a Distance-Based Design approach identified 5 mm beef thickness, 4 °C storage, and 13.55 days as the most effective combination. Under these conditions, bacterial and fungal loads significantly decreased from initial counts of 5.62 × 103 CFU/g and 3.27 × 102 CFU/g to 2.91 × 10³ CFU/g and 1.46 × 10² CFU/g, respectively (p < 0.05). In comparison, control samples packaged in low-density polyethylene (LDPE) exhibited higher microbial loads (7.8 × 103 CFU/g for bacteria and 3.4 × 102 CFU/g for fungi). The difference in redness values between packaged (16.0) and control samples (16.2) was not statistically significant (p > 0.05), indicating color stability. In contrast, moisture loss was significantly lower in the packaged beef (2.9%) compared to the control (3.1%) (p < 0.05), and tenderness was significantly improved in the packaged samples (50 N) relative to the control (34 N) (p < 0.05). These results suggest better texture preservation, likely due to the film’s moisture retention and barrier properties. Additionally, the WSPeN film exhibited excellent thermal stability, with decomposition temperatures exceeding 439 °C, indicating its robustness for prolonged cold storage. Overall, these findings highlight the film’s potential as a sustainable, high-performance packaging material for extending beef shelf life and reducing spoilage.