title: Thermal and antimicrobial properties of chitosan-nanocellulose films for extending shelf life of ground meat.
abstract: Chitosan-nanocellulose biocomposites were prepared from chitosan having molecular weight of 600-800 kDa, nanocellulose with 20-50 nm diameters and various levels of 30, 60 and 90% (v/wCHT) for glycerol. Agitation and sonication were used to facilitate even dispersion of particles in the polymer matrix. The nanocomposites were examined by differential scanning calorimetry, X-ray diffraction and agar disc diffusion tests; finally, the film was applied on the surface of ground meat to evaluate its performance in real terms. Chitosan-nanocellulose nanocomposites showed high Tg range of 115-124°C and were able to keep their solid state until the temperature (Tm) range of 97-99°C. XRD photographs revealed that nanocellulose peak completely disappeared after their addition to chitosan context. Agar disc diffusion method proved that the nancomposite had inhibitory effects against both gram-positive (S. aureus) and gram-negative (E. coli and S. enteritidis) bacteria through its contact area. Application of chitosan-nanocellulose nanocomposite on the ground meat decreased lactic acid bacteria population compared with nylon packaged samples up to 1.3 and 3.1 logarithmic cycles at 3 and 25°C after 6 days of storage, respectively.
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran.
authors.forename: Danial
authors.initials: D
authors.lastname: Dehnad
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran.
authors.forename: Habibollah
authors.initials: H
authors.lastname: Mirzaei
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture Engineering and Technology, College of Agriculture and Natural Resource, University of Tehran, Karaj, Iran.
authors.forename: Zahra
authors.initials: Z
authors.lastname: Emam-Djomeh
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
authors.forename: Seid-Mahdi
authors.initials: SM
authors.lastname: Jafari
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture Engineering and Technology, College of Agriculture and Natural Resource, University of Tehran, Karaj, Iran.
authors.forename: Saeed
authors.initials: S
authors.lastname: Dadashi
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology; D002482:Cellulose / Q000737:chemistry* / Q000494:pharmacology; D048271:Chitosan / Q000737:chemistry* / Q000494:pharmacology; D052978:Disk Diffusion Antimicrobial Tests; D005516:Food Microbiology; D018857:Food Packaging; D061353:Food Storage; D008460:Meat / Q000382:microbiology*; D044366:Transition Temperature; D014961:X-Ray Diffraction
chemical_list: D000900:Anti-Bacterial Agents; D002482:Cellulose; D048271:Chitosan
keywords: Carbohydrate polymers; Chitosan; DSC; Ground meat; Nanocellulose; XRD