Sarmast, Elham; Shankar, Shiv; Salmieri, Stéphane; Rahmouni, Sahra Amel; Mahmud, Jumana et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2024).
Cross-linked gelatin–riboflavin-based film incorporated with essential oils and silver nanoparticle by gamma-irradiation: A novel approach for extending the shelf life of meat
Food Hydrocolloids
, vol. 147
, nº 109330.
pp. 1-10.
DOI: 10.1016/j.foodhyd.2023.109330.
Résumé
The gamma-irradiation is one of the most acceptable technologies to modify the biopolymer structure by forming a highly energetic electron. The effect of gamma-irradiation for cross-linking of gelatin (G) film in the presence of riboflavin (R) and the physicochemical properties of films were investigated. Different concentrations of R (0.3, 0.75, and 1.2% (w/w) based on the dry weight of G) and 3 doses of gamma-irradiation (5, 10, and 15 kGy) were used. The cross-linked film was incorporated with a mixture of essential oils (EOs) and silver nanoparticles (AgNPs) in order to use as an active packaging for prolonging the shelf life of meat. The results indicated 0.75% R (w/w) and 5 kGy irradiation had a positive effect on the tensile strength, water insolubility, and water barrier properties of the composite G film. Nevertheless, the reduction of film elongation (%), suggests the formation of compact structure and cross-linking through the generation of radicals. The infrared spectroscopy evaluation showed that proper irradiation dosages could produce cross-linking bonds in G film and form a denser network. In vitro and in situ microbial analyses showed that the active film incorporated with EO-AgNPs had antimicrobial activity against most spoilage and pathogenic bacteria and was able to prolong the shelf life of meat by up to 21 days. Therefore, irradiated G-R-EO-AgNP film with good mechanical and antimicrobial properties has the potential to be developed as a biodegradable food packaging material in the food industry.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | - |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 04 janv. 2024 14:41 |
| Dernière modification: | 04 janv. 2024 14:41 |
| URI: | https://espace.inrs.ca/id/eprint/13938 |
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