Nanoemulsion-Based Multilayer Films for Ground Beef Preservation: Antimicrobial Activity and Physicochemical Properties

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2023 Jun 10

PMID 37298757

Authors

Fatemeh Baghi

Sami Ghnimi

Emilie Dumas

Nour-Eddine Chihib

Adem Gharsallaoui

Affiliations

Soon will be listed here.

Abstract

This study aimed to improve the physical, mechanical, and biological properties of a monolayer pectin (P) film containing nanoemulsified -Cinnamaldehyde (TC) by incorporating it between inner and outer layers of ethylcellulose (EC). The nanoemulsion had an average size of 103.93 nm and a zeta potential of -46 mV. The addition of the nanoemulsion increased the opacity of the film, reduced its moisture absorption capacity, and improved its antimicrobial activity. However, the tensile strength and elongation at break of the pectin films decreased after the incorporation of nanoemulsions. Multilayer films (EC/P/EC) showed a higher resistance to breaking and better extensibility compared to monolayer films. The antimicrobial activity of both mono and multilayer films was effective in inhibiting the growth of foodborne bacteria during storage of ground beef patties at 8 °C for 10 days. This study suggests that biodegradable antimicrobial multilayer packaging films can be effectively designed and applied in the food packaging industry.

Citing Articles

Development of Pectin-Based Films with Encapsulated Lemon Essential Oil for Active Food Packaging: Improved Antioxidant Activity and Biodegradation.

Akachat B, Himed L, Salah M, DElia M, Rastrelli L, Barkat M Foods. 2025; 14(3).

PMID: 39941946 PMC: 11817409. DOI: 10.3390/foods14030353.

Characterization of antimicrobial multilayer film based on ethylcellulose-pectin incorporated with nanoemulsions of -cinnamaldehyde essential oil.

Baghi F, Gharsallaoui A, Dumas E, Agusti G, Ghnimi S Food Chem X. 2024; 22:101261.

PMID: 38486619 PMC: 10937108. DOI: 10.1016/j.fochx.2024.101261.

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