Abstract
To prevent the development and spread of spoilage/pathogenic microorganisms via meat foodstuffs, antimicrobial nanocomposite packaging can serve as a potential alternative. The objective of this study was to develop a new class of antimicrobial hybrid packaging mat composed of biodegradable polyurethane supplemented with virgin olive oil and zinc oxide via electrospinning. Instead of mixing antimicrobial compounds directly with food, incorporation in packaging materials allows the functional effect at food surfaces where microbial activity is localized. The nanofibers were characterized by SEM, EDX, XRD and TEM. The antibacterial activity was tested against two common foodborne pathogens viz., Staphylococcus aureus and Salmonella typhimurium. The present results indicated that incorporation of olive oil in the polymer affected morphology of PU nanofibers and nanocomposite packaging were able to inhibit growth of pathogens. Thus; as-spun mat can be used as prospective antimicrobial packaging, which potentially reduces contamination of meat/meat-products. Moreover, introduced biodegradable packaging for meat products could serve to replace PVC films and simultaneously help to protect natural environment.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Alessio B, Maximilian D, Pierandrea LN, Piero B (2008) Synthesis and characterization of zinc oxide nanoparticles: application to textiles as UV-absorbers. J Nanoparticle Res 10:679–689
Anderson AD, Nelson JM, Rossiter S, Angulo FJ (2003) Public health consequences of use of antimicrobial agents in food animals in the United States. Microb Drug Resist 9:373–379
Becheri A, Durr M, Nostro PL, Baglioni PJ (2008) Synthesis and characterization of zinc oxide nanoparticles: application to textiles as UV-absorbers. J Nanoparticle Res 10:679–689
Berger T, Spadaro J, Chapin S, Becker R (1976) Electrically generated silver ions: quantitative effects on bacterial and mammalian cells. Antimicrob Agents Chemother 9(2):357–358
Carter AJ, Adams MR, Woodward MJ, La Ragione RM (2009) Control strategies for Salmonella colonisation of poultry: the probiotic perspective. Food Science and Technology Bulletin: Functional Foods 5(9):103–115
Chia LK, Cheng LW, Horng HK, Weng SH, Kuo C, Wang LL (2010) Synthesis of zinc oxide nanocrystalline powders for cosmetic applications. Ceram Int 36:693–698
ElAmin A (2005) Nanotechnology targets new food packaging products. http://www.foodproductiondaily.com/Packaging/Nanotechnology-targets-new-food- packagingproducts Accessed 22 Jan. 2010
Ellis DI, Goodacre R (2001) Rapid and quantitative detection of the microbial spoilage of muscle foods: current status and future trends. Trends Food Sci Technol 12:414–424
Gill CO (1979) A review: intrinsic bacteria in meat. J Appl Bacteriol 47:1–12
Gary TH (2002) Biodegradation of polyurethane: a review. International Biodeterioration &Biodegradation 49:245–252
Jalal R, Goharshadia EK, Abareshia M, Moosavic M, Yousefid A (2010) ZnO nanofluids: Green synthesis, characterization, and antibacterial activity. Mater Chem Phys 121:198–201
Jay JM (1996) Modern Food Microbiology. Chapman & Hall, London, 5th edn.
Khlystalova TK, Kurganova MN, Demina AI, Petova MB, Tarakanov OG (1986) Hydrolytic stability of polyurethanes in model biological media. Mech. Compos Mater Ser 21:763–767
Kidoaki S, Kwon IK, Matsuda T (2006) Structural features and mechanical properties of in situ–bonded meshes of segmented polyurethane electrospun from mixed solvents. J Biomed Mater Res B Appl Biomater 76B:219–229
Kiritsakis A, Markakis P (1987) Olive oil–a review. Adv Food Res 31:453–482
Ma W, Tang C-H, Yin S-W, Yang X-Q, Wang Q, Liu F, Wei Z-H (2012) Characterization of gelatin-based edible films incorporated with olive oil. Food Res Int 49:572–579
Oussalah M, Caillet S, Salmieäri S, Saucier L, Lacroix M (2004) Antimicrobial and Antioxidant Effects of Milk Protein-Based Film Containing Essential Oils for the Preservation of Whole Beef Muscle. J Agric Food Chem 52:5598–5605
Pereda M, Amica G, Marcovich NE (2012) Development and characterization of edible chitosan/olive oil emulsion films. Carbohydr Polym 87:1318–1325
Sawai J (2003) Quantitative evaluation of antibacterial activities of metallic oxide powders (ZnO, MgO and CaO) by conductimetric assay. J Microbiol Meth 54:177–182
Schroeder CM, White DG, Meng J (2004) Retail meat and poultry as a reservoir of antimicrobial-resistant Escherichia coli. Food Microbiol 21:249–255
Silva KA, Coelho MAZ, Calado VMA, Rocha-Leão MHM (2013) Olive oil and lemon salad dressing microencapsulated by freeze-drying. LWT Food Sci Technol 50:569–574
Tenover FC (2006) Mechanisms of antimicrobial resistance in bacteria. Am J Med 119:S3–S10
Huang W, Xu H, Xue Y, Huang R, Deng H, Pan S (2012) Layer-by-layer immobilization of lysozyme–chitosan–organic rectorite composites on electrospun nanofibrous mats for pork preservation. Food Res Int 48:784–791
Kriegel C, Arrechi A, Kit K, McClements DJ, Weiss J (2008) Fabrication, functionalization, and application of electrospun biopolymer nanofibers. Crit Rev Food Sci Nutr 48:775–797
Su KJ, Mi KK, Young-Hoon L, Dong HS, Min HS, Byung YC, Bo YC (2013) Lower Zinc Bioavailability May Be Related to Higher Risk of Subclinical Atherosclerosis in Korean Adults. PLoS One 8:80115–80125
Acknowledgments
This research was fully supported by research funds of Chonbuk National University in 2013 and Grant from Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (Project no. 2014R1A1A2007175). This work has been partly supported by a grant from FTA strategy issues (No. PJ010170032014 and No. PJ008525), RDA Republic of Korea.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Amna, T., Yang, J., Ryu, KS. et al. Electrospun antimicrobial hybrid mats: Innovative packaging material for meat and meat-products. J Food Sci Technol 52, 4600–4606 (2015). https://doi.org/10.1007/s13197-014-1508-2
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-014-1508-2