Effects of Poly Lactic Acid Film Containing Sumac Fruit Extract and Copper Oxide Nanoparticles on Shelf Life Enhancement of Minced Beef

Authors
Mohammadreza pajohi alamoti
Behnaz Bazargani-Gilani
Farzaneh Izadi
Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan, Iran
10.22034/FSCT.20.137.100
Abstract
Shelf life increasing of red meat has the great importance due to its perishable properties and consumers' demand to use food free synthetic preservatives. This study was aimed to investigate the antimicrobial and antioxidant effects of poly lactic acid film (PLA) containing different concentrations of ethanolic sumac extract (SE 1 and 3%) and copper oxide nanoparticles (CuO1 and 2%) on shelf life enhancement of the minced beef during cold storage. The samples were stored at 4 ± 1 °C for 12 days and analyzed at 0, 1, 3, 6, 9 and 12 days of the storage period. All of the treatments significantly (P≤0.05) decreased total viable count, psychrotrophic bacteria and Enterobacteriaceae spp. population as compared control group during the storage period. Total volatile basic nitrogen (TVB-N) and pH values of the non-packed samples (control) were significantly (P≤0.05) higher than the packed ones during the storage time. The combined treatments containing SE and CuO-NPs showed the highest efficiency in shelf life increasing of the cold stored minced beef in dose dependent manner. Based on the results, it can be concluded that the usage of biodegradable poly lactic acid film containing a complex of SE and CuO-NPs is effective packaging in the shelf life improvement of minced beef during 12 days of the refrigerated storage period.
Keywords
poly lactic acid
Sumac Extract
Copper nanoparticles
packaging
Minced meat
shelf life

Subjects

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