UV-C-Activated Riboflavin Crosslinked Gelatin Film with Bioactive Nanoemulsion for Enhanced Preservation of Fresh Beef in Modified Atmosphere Packaging

Mahmud, Jumana; Muranyi, Peter; Salmieri, Stéphane; Shankar, Shiv et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2024). UV-C-Activated Riboflavin Crosslinked Gelatin Film with Bioactive Nanoemulsion for Enhanced Preservation of Fresh Beef in Modified Atmosphere Packaging Foods , vol. 13 , nº 21. pp. 1-26. DOI: 10.3390/foods13213504.

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Résumé

This study explores a new eco-friendly approach for developing bioactive gelatin films using UV-C irradiation-induced photo-crosslinking. Riboflavin, a food-grade photoinitiator, was selected at an optimal concentration of 1.25% (w/w) for crosslinking gelatin under UV-C exposure for 4 to 22 min. Physicochemical analyses revealed enhanced tensile strength, reduced water vapor permeability, and lower water solubility in films crosslinked for up to 13 min. FTIR analysis demonstrated significant molecular changes, confirming the formation of crosslinking connections in gelatin–riboflavin films. Antimicrobial nanoemulsion (NE) (0.5, 0.75, 1% v/v) was incorporated into crosslinked films and applied to fresh beef. The 1% NE film exhibited the strongest antimicrobial effect, extending shelf-life by 20 days. In vitro release study confirmed Fickian diffusion behavior in the 1% NE film. This study also investigated the synergy between 1% NE film and three different types of modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of beef for 26 days. The best results were achieved with 1% NE film under MAP1 and MAP2, which preserved meat redness and prevented lipid oxidation, extending the shelf-life up to 26 days. Therefore, UV-C irradiation-induced crosslinked bioactive film combined with high-oxygen MAP offers a promising solution for prolonging the shelf-life of beef.

Type de document:	Article
Mots-clés libres:	UV-C irradiation; riboflavin; photo-crosslinking; nanoemulsion; active film; modified atmosphere packaging; beef
Centre:	Centre INRS-Institut Armand Frappier
Date de dépôt:	18 nov. 2024 06:35
Dernière modification:	18 nov. 2024 06:35
URI:	https://espace.inrs.ca/id/eprint/16173

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