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Biodegradable Duo-functional Active Film: Antioxidant and Antimicrobial Actions for the Conservation of Beef

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Abstract

The mechanical properties as well antioxidant/antimicrobial effects of active packaging for beef produced from cornstarch, linear low-density polyethylene (LLDPE), and citric acid (CA) were evaluated. The addition of starch in the blends influenced the mechanical characteristics of the films, with reduced ultimate tensile strength (TS), elongation at break (E), and modulus of elasticity (ME) parameters for films with a higher starch concentration. Conversely, greater solubility and degree of swelling of the films were observed when the starch content was increased, with gradual release of the CA from the packaging to the product. Characterization by thermogravimetric analysis and Fourier transform infrared spectroscopy showed that the incorporation of starch affected the thermal stability and chemical composition of the blends. The "in vitro" biodegradability was shown by gravimetric evaluation, with weight loss and decrease of TS of the films. Meat samples packed with the active films and stored under refrigeration showed a significant reduction of the levels of thiobarbituric acid reactive substances (TBARSs) and a decrease of about 1 log in the total bacterial count in the beef, compared with the control film (nonactive). The color was also affected, with an increase in the a* (redness) parameter, which characterizes the desirable red color in beef. The biodegradable packaging of starch/LLDPE incorporating CA prevented oxidative and microbial processes, besides providing a more desirable color to the meat during storage. In this study, we hypothesized that the effects were related to CA presence.

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Acknowledgments

This work was supported by the Federal Institute of Santa Catarina (IFC); Federal University of Santa Catarina (UFSC); the Institute of Chemistry, Federal University of Rio Grande do Sul (UFRGS); and Videplast. A. V. Junior appreciates all their support.

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  1. Food Engineering Department, Federal Institute of Education, Science and Technology Catarinense (IFC), CP 58, Rodovia SC 283, Km 08, Vila Fragosos, 89700-000, Concórdia, Santa Catarina, Brazil

    Alvaro Vargas Júnior, Nei Fronza, Fabiana Bortolini Foralosso, Diógenes Dezen & Eduardo Huber

  2. Institute of Chemistry, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Agronomia, CP 15003, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil

    João Henrique Zimnoch dos Santos

  3. Chemical Engineering and Food Engineering Department, Federal University of Santa Catarina (UFSC), CP 476, Campus Universitário/Trindade, 88040-900, Florianópolis, Santa Catarina, Brazil

    Ricardo Antônio Francisco Machado & Mara Gabriela Novy Quadri

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  1. Alvaro Vargas Júnior
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  2. Nei Fronza
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Júnior, A.V., Fronza, N., Foralosso, F.B. et al. Biodegradable Duo-functional Active Film: Antioxidant and Antimicrobial Actions for the Conservation of Beef. Food Bioprocess Technol 8, 75–87 (2015). https://doi.org/10.1007/s11947-014-1376-9

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