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Active Composite Packaging Reinforced with Nisin-Loaded Nano-Vesicles for Extended Shelf Life of Chicken Breast Filets and Cheese Slices

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Abstract

To meet the demands for more effective and ecofriendly food packaging strategies, the potential of nisin-loaded rhamnolipid functionalized nanofillers (rhamnosomes) has been explored after embedding in hydroxypropyl-methylcellulose (HPMC) and κ-carrageenan (κ-CR)-based packaging films. It was observed that intrinsically active rhamnosomes based nanofillers greatly improved the mechanical and optical properties of nano-active packaging (NAP) films. Incorporation of rhamnosomes resulted in higher tensile strength (5.16 ± 0.06 MPa), Young’s modulus (2777 ± 0.77 MPa), and elongation (2.58 ± 0.03%) for NAP than active packaging containing free nisin (2.96 ± 0.03 MPa, 1107 ± 0.67 MPa, 1.48 ± 0.06%, respectively). NAP demonstrated a homogenous distribution of nanofillers in the biopolymer matrix as elucidated by scanning electron microscopy (SEM). Thermogravimetric analysis (TGA) confirmed that NAP prepared with nisin-loaded rhamnosomes was thermally stable even above 200 °C. Differential scanning calorimetry (DSC) analyses revealed that addition of nisin in nanofillers resulted in a slight increase in Tg (108.40 °C), indicating thermal stability of NAP. Fourier transform infrared spectroscopy (FTIR) revealed slight shift in all characteristic bands of nano-active packaging, which indicated the embedding of rhamnosomes inside the polymer network without any chemical interaction. Finally, when tested on chicken breast filets and cheese slices under refrigerated storage conditions, NAP demonstrated broad-spectrum antimicrobial activity (up to 4.5 log unit reduction) and inhibited the growth of Listeria monocytogenes, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. These results suggest that HPMC and κ-CR-based NAP containing functionalized nanofillers can serve as an innovative packaging material for the food industry to improve the safety, quality, and shelf-life of dairy and meat products.

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This work was supported by the Higher Education Commission, Pakistan (NRPU grant No. 20–4260/R&D/HEC/14/127).

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  1. Department of Biosciences, Faculty of Sciences, COMSATS University Islamabad, Park Road, Islamabad, Pakistan

    Taskeen Niaz & Muhammad Imran

  2. Pakistan Institute of Rehabilitation Sciences (PIRS), ISRA University Islamabad Campus, Islamabad, Pakistan

    Taskeen Niaz

  3. Department of Materials Science and Engineering, Institute of Space Technology, Islamabad, 44000, Pakistan

    Saima Shabbir

  4. School of Chemical and Materials Engineering (SCME), National University of Sciences and Technology (NUST), Islamabad, Pakistan

    Tayyaba Noor

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Niaz, T., Shabbir, S., Noor, T. et al. Active Composite Packaging Reinforced with Nisin-Loaded Nano-Vesicles for Extended Shelf Life of Chicken Breast Filets and Cheese Slices. Food Bioprocess Technol 15, 1284–1298 (2022). https://doi.org/10.1007/s11947-022-02815-2

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