Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage
Pursuing new packaging that contributes to the safety of meat products, that can also be from renewable sources and that has adequate mechanical properties is a challenge. Therefore, this study attempted to incorporate a layer of polylactic acid (PLA) containing nisin and oregano oil extract (OEO) i...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2023-10-01
|
| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1265091/full |
| _version_ | 1797650109928833024 |
|---|---|
| author | Karen Sofia Muñoz-Pabon Karen Sofia Muñoz-Pabon Héctor Samuel Villada Castillo José Luis Hoyos Concha Alfredo A. Ayala Aponte José Fernando Solanilla Duque |
| author_facet | Karen Sofia Muñoz-Pabon Karen Sofia Muñoz-Pabon Héctor Samuel Villada Castillo José Luis Hoyos Concha Alfredo A. Ayala Aponte José Fernando Solanilla Duque |
| author_sort | Karen Sofia Muñoz-Pabon |
| collection | DOAJ |
| description | Pursuing new packaging that contributes to the safety of meat products, that can also be from renewable sources and that has adequate mechanical properties is a challenge. Therefore, this study attempted to incorporate a layer of polylactic acid (PLA) containing nisin and oregano oil extract (OEO) into biocomposites of cassava bran (CB) and coffee husk (CH) to improve their mechanical properties and enhance their antimicrobial properties. A compression molding process is carried out, the operating conditions for the preparation of the biocomposite were pressure: 40 bar, temperature: 170°C, and time: 2.5 min. The composition of the biocomposite was 80, 18, and 2% of CB, CH, and glycerol respectively, with 30% moisture. The polylactic acid (PLA) layer was added by immersion and contained nisaplin and OEO. PLA layer was evaporated in forced convection oven. Once the active packaging was obtained, inhibition in vitro against Listeria monocytogenes was performed. The packing containing OEO and nisin that showed the highest inhibition on the pathogen was used for stability analysis in pork. In order to measure changes in pork meat quality, the biocomposite with and without coating and with commercial polystyrene packaging were compared. Raw meat muscle was kept at 4° C and was tested for color, pH, moisture, and texture profile analysis (TPA) for 0, 7, 14, and 21 days. The values of the flexural test of the biocomposite were: 11.08 MPa of maximum flexural strength (σF), 1.81% of maximum deformation (εF), and 842.22 MPa of elastic modulus (EM). According to the results of in vitro inhibition, the packaging can contribute to reduce the proliferation of gram-positive microorganisms, such as L. monocytogenes. During storage, the hardness and gumminess of the meat showed significant changes, mainly in the PLA-free biocomposite. Results on pork meat showed that packaging with antimicrobials and PLA can maintain color, texture, moisture, and pH similar to commercial packaging. |
| first_indexed | 2024-03-11T15:55:37Z |
| format | Article |
| id | doaj.art-134b6095e9c94b04ba95b9000fdf4f88 |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-03-11T15:55:37Z |
| publishDate | 2023-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-134b6095e9c94b04ba95b9000fdf4f882023-10-25T10:37:35ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2023-10-01710.3389/fsufs.2023.12650911265091Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storageKaren Sofia Muñoz-Pabon0Karen Sofia Muñoz-Pabon1Héctor Samuel Villada Castillo2José Luis Hoyos Concha3Alfredo A. Ayala Aponte4José Fernando Solanilla Duque5Grupo de Investigación GIEPRONAL, Facultad de Ciencias Básicas, Tecnología e Ingeniería, Universidad Nacional Abierta ya Distancia (UNAD), Bogotá, ColombiaDepartamento de Agroindustria, Science and Technology of Biomolecules of Agroindustrial Interest Research Group (CYTBIA), Facultad de Ciencias Agrarias, Universidad del Cauca, Popayán, ColombiaDepartamento de Agroindustria, Science and Technology of Biomolecules of Agroindustrial Interest Research Group (CYTBIA), Facultad de Ciencias Agrarias, Universidad del Cauca, Popayán, ColombiaDepartamento de Agroindustria, Use of Agroindustrial By-products, Residues and Wastes (ASUBAGROIN), Facultad de Ciencias Agrarias, Universidad del Cauca, Popayán, ColombiaEscuela de Ingeniería de Alimentos, Research Group on Agri-Food and Biotechnological Processes Engineering (GIPAB), Escuela de Ingeniería, Universidad del Valle, Cali, ColombiaDepartamento de Agroindustria, Product and Agro-industrial Process Engineering Research Group (GIPA), Facultad de Ciencias Agrarias, Universidad del Cauca, Popayán, ColombiaPursuing new packaging that contributes to the safety of meat products, that can also be from renewable sources and that has adequate mechanical properties is a challenge. Therefore, this study attempted to incorporate a layer of polylactic acid (PLA) containing nisin and oregano oil extract (OEO) into biocomposites of cassava bran (CB) and coffee husk (CH) to improve their mechanical properties and enhance their antimicrobial properties. A compression molding process is carried out, the operating conditions for the preparation of the biocomposite were pressure: 40 bar, temperature: 170°C, and time: 2.5 min. The composition of the biocomposite was 80, 18, and 2% of CB, CH, and glycerol respectively, with 30% moisture. The polylactic acid (PLA) layer was added by immersion and contained nisaplin and OEO. PLA layer was evaporated in forced convection oven. Once the active packaging was obtained, inhibition in vitro against Listeria monocytogenes was performed. The packing containing OEO and nisin that showed the highest inhibition on the pathogen was used for stability analysis in pork. In order to measure changes in pork meat quality, the biocomposite with and without coating and with commercial polystyrene packaging were compared. Raw meat muscle was kept at 4° C and was tested for color, pH, moisture, and texture profile analysis (TPA) for 0, 7, 14, and 21 days. The values of the flexural test of the biocomposite were: 11.08 MPa of maximum flexural strength (σF), 1.81% of maximum deformation (εF), and 842.22 MPa of elastic modulus (EM). According to the results of in vitro inhibition, the packaging can contribute to reduce the proliferation of gram-positive microorganisms, such as L. monocytogenes. During storage, the hardness and gumminess of the meat showed significant changes, mainly in the PLA-free biocomposite. Results on pork meat showed that packaging with antimicrobials and PLA can maintain color, texture, moisture, and pH similar to commercial packaging.https://www.frontiersin.org/articles/10.3389/fsufs.2023.1265091/fullantimicrobialvalorizationstabilityListeria monocytogenesnatural preservativesoregano essential oil |
| spellingShingle | Karen Sofia Muñoz-Pabon Karen Sofia Muñoz-Pabon Héctor Samuel Villada Castillo José Luis Hoyos Concha Alfredo A. Ayala Aponte José Fernando Solanilla Duque Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage Frontiers in Sustainable Food Systems antimicrobial valorization stability Listeria monocytogenes natural preservatives oregano essential oil |
| title | Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage |
| title_full | Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage |
| title_fullStr | Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage |
| title_full_unstemmed | Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage |
| title_short | Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage |
| title_sort | development of a composite based on polylactic acid and lignocellulosic waste new packaging for meat food storage |
| topic | antimicrobial valorization stability Listeria monocytogenes natural preservatives oregano essential oil |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1265091/full |
| work_keys_str_mv | AT karensofiamunozpabon developmentofacompositebasedonpolylacticacidandlignocellulosicwastenewpackagingformeatfoodstorage AT karensofiamunozpabon developmentofacompositebasedonpolylacticacidandlignocellulosicwastenewpackagingformeatfoodstorage AT hectorsamuelvilladacastillo developmentofacompositebasedonpolylacticacidandlignocellulosicwastenewpackagingformeatfoodstorage AT joseluishoyosconcha developmentofacompositebasedonpolylacticacidandlignocellulosicwastenewpackagingformeatfoodstorage AT alfredoaayalaaponte developmentofacompositebasedonpolylacticacidandlignocellulosicwastenewpackagingformeatfoodstorage AT josefernandosolanilladuque developmentofacompositebasedonpolylacticacidandlignocellulosicwastenewpackagingformeatfoodstorage |