Evaluation of the effects of prepared antibacterial multilayer film on the quality and shelf-life stability of chilled meat

Abstract

Aim to modify the poly(l‐lactic acid) (PLLA) make it better applications in food packing and evaluate the effect of some antimicrobials in meat packaging and storage, the PLLA/poly(vinyl alcohol)/poly(ε‐caprolactone) (PLLA/PVA/PCL, LVC) multilayer film with the antimicrobial, such as tea polyphenols (TP), potassium sorbate (PS), and trehalose (TH) were prepared by laminating technique and potentially used for packaging of chilled meat, it significantly improved mechanical properties and barrier property of PLLA. Total viable count (TVC) and total volatile basic nitrogen (TVB‐N) of the LVC film with the antibacterial were greatly inhibited. The lower and more stable pH value, and higher comprehensive and acceptability could be found in the case of the LVC‐antibacterial film (LVC‐TH, LVC‐TP, and LVC‐PS). It is noteworthy that the LVC‐PS film showed the longest shelf life of 31 days and it is the ideal packaging material in this work, moreover expected to replace the nondegradable food packaging material. Practical applications In this work, the poly (l‐lactic acid) (PLLA) was modified by coating of poly(vinyl alcohol) (PVA) and poly(ε‐caprolactone) (PCL) to prepare the PLLA/PVA/PCL composite film for packaging of chilled meat. To enhance the antibacterial ability of the packaging film, three kinds of natural preservatives were incorporated into the composite film. The results shown that the oxygen barrier property of the composite film is greatly increased by over 3 orders in magnitude due to the presence of the PVA. It is noteworthy that the LVC‐PS film showed the longest shelf life of 31 days and it is the ideal packaging material in this work, moreover expected to replace the nondegradable food packaging material.

Development and Application of an Active Plastic Multilayer Film by Coating a Plantaricin BM‐1 for Chilled Meat Preservation

“…Similar results that nisin incorporated in a PLLA/PVA/PCL multilayer film resulted in a smaller pH change have been reported (Zhang et al., ). TVB‐N caused by microbial spoilage affected proteins and enzymes that were produced by the alkaline substances such as amines, which leads to meat deterioration (Dong et al., ). The TVB‐N increased gradually in all of the meat samples with storage time, but the PPR‐CH‐BM‐1 films had significantly lower values than the PPR and PPR‐CH films (Figure ).…”

“…The pH and TVB-N are the most important indicators that determine the deterioration of cold fresh meat (Dong et al, 2016;Hao, Yang, Yang, & Ma, 2013). With time, the pH of the meat showed a tendency to increase gradually ( Figure 4) and had significant differences with the total aerobic and anaerobe counts, which may have been caused by small molecules such as amino acids and alkaline groups from the proteins and enzymes (Kumar & Tanwar, 2011).…”

Characterization of biodegradable food packaging films prepared with polyamide 4: Influence of molecular weight and environmental humidity

“…Overall, PA4 can be utilized as a packaging material for food products that are susceptible to deterioration due to oxygen. Especially for fresh meat products, the high oxygen barrier of PA4 films will prevent oxidative rancidity of fats, and its hydrophilicity and relatively high moisture permeability can avoid the “water condensation” phenomenon inside the package (Dong et al, 2017). An RH of between 30% and 80% can be seen in most indoor scenarios, in which conditions the mechanical properties of PA4 are superior to many other biodegradable polymers (as presented in Section 3.2) and some commercial petroleum‐based materials, such as polyethylene (PE) with the TS value of 17 MPa and the EB value of 65% (Youssef et al, 2022) and PET with the TS value of 30 MPa and the EB value of 126% (Ding et al, 2019).…”

Effect of modified atmosphere packaging materials on physicochemical and selected enzyme activities of Agaricus bernardii

“…The CTR and OTR of 0.5S SiO 2 film were 23.64 and 37.36% lower than the those of PBAT/PLLA film. The presence of SiO 2 in PBAT/PLLA polymer matrix makes the permeation path of CO 2 and oxygen molecules become tortuous, and due to the excellent gas barrier performance of nano‐SiO 2 (Dong, Song, & Liang, 2016; Dong, Zhang, et al, 2016; Venkatesan & Rajeswari, 2016).…”

“…PLLA is a biodegradable polymer which can be produced from annually renewable resources, such as sugar beet or cornstarch (An, Liu, Guo, Kumar, & Wang, 2010). PLLA has been paid more and more attention in the application of food packaging (Dong, Song, & Liang, 2016; Dong, Zhang, et al, 2016). In our preliminary study, we have tried to prepare PBAT/PLLA blending with various radios (PBAT/PLLA = 90/10, 80/20, 70/30 [wt/wt]).…”