Development of sunlight‐driven photodynamic inactivation film to extend the shelf life of chilled mutton

Abstract

In this study, sunlight-driven photodynamic inactivation film (PIF) was created.It aimed to inhibit the growth of pathogenic microorganisms and extend the shelf life of chilled mutton. Polyvinyl alcohol film was used as the substrate, on which 3,3′,4,4′-benzophenone tetracarboxylic dianhydride was grafted by using polyphosphoric acid. The PIF can effectively generate 2,306 μg/g reactive oxygen species under sunlight driving and can be reused for three times. The antibacterial test showed that it can inhibit five pathogenic microorganisms. Later we applied the PIF to chilled mutton. Microbiological analysis results showed the PIF can effectively inhibit the growth of microorganisms on the mutton surface within the safety threshold for 15 days. In addition, total volatile base nitrogen reached the maximum threshold (20 mg/100 g) on the 14th day, and extended the shelf life to 15 days. The PIF had an excellent sterilization effect and the potential of application prospects as responsive packaging.

“Sandwich” Structure (PLA/Thymol Fibre Membranes/SAP/Paper Fibre) Antibacterial Pad for Preservation of Chilled Mutton

“…The study used two common foodborne pathogenic bacteria strains, E. coli O157:H7 (CICC 100003) and S. aureus (CICC 100001) serotype IV. They were all obtained from China's National Infrastructure of Microbial Resources (NIMR) [5].…”

“…At the same time, with the increase in storage time, more and more microorganisms and biochemical and enzymatic deterioration (hydrolysis of proteins, fat decomposition and oxidation) cause drip loss of mutton [3], which can lead to the mutton becoming loose and producing a bad smell, which will accelerate the spoilage of mutton. However, low-temperature refrigeration, the use of additives to reduce water activity and processing by heating [4] or fermentation [5] have been the primary means of preservation, all of which have certain drawbacks. The traditional chilled mutton preservation technology seemed to be unable to meet people's needs, so in-depth research was urgently needed [5].…”

“…However, low-temperature refrigeration, the use of additives to reduce water activity and processing by heating [4] or fermentation [5] have been the primary means of preservation, all of which have certain drawbacks. The traditional chilled mutton preservation technology seemed to be unable to meet people's needs, so in-depth research was urgently needed [5]. In recent years, packaging preservation had entered the public's eye, and modified atmosphere packaging, vacuum packaging and tray packaging had been widely used for chilled mutton preservation [6].…”