نوع مقاله : پژوهشی اصیل
موضوعات
عنوان مقاله English
نویسندگان English
This study aimed to microencapsulate eucalyptus essential oil (EEO) into polyvinyl alcohol (PVA) nanofibers using electrospinning technique. The approach was designed to enhance the shelf life and quality of ground meat during a 12-day refrigerated storage period.
Scanning electron microscopy (SEM) images of the produced PVA nanofibers revealed that all nanofibers were thin, well-defined, smooth, and free of any bead-like structures. Fourier-transform infrared spectroscopy (FTIR) results indicated no chemical interactions between EEO and the PVA polymer matrix, confirming successful encapsulation of the essential oil within the nanofibers.
The PVA/EEO nanofiber film demonstrated a significant reduction in microbial growth, including total viable count (9.9%), psychrotrophic bacteria (14.1%), and chemical spoilage indicators such as peroxide value (7.1%), total volatile basic nitrogen (TVB-N, 6.1%), and thiobarbituric acid reactive substances (TBARS, 18.2%) in ground meat compared to the control group during storage. This led to an extension of the meat's shelf life by up to 12 days.
Furthermore, the PVA/EEO treatment exhibited superior color parameters (L, a, b*) compared to other groups throughout storage. On average, the PVA/EEO-treated samples showed an 18.46% improvement in color retention over the control samples.
These findings suggest that active packaging materials based on biopolymers, such as PVA/EEO nanofibers, can be effectively utilized in meat products to enhance preservation and quality.
کلیدواژهها English
