Effect of Polyvinyl Chloride Films Incorporated with Capsaicin-Loaded Graphene Oxide (CAP@GO) in Preserving the Quality of Minced Beef
QUE Xiaofeng, SI Wenhui, XU Liang, FANG Zhicheng, GAO Yue
1.College of Food Science and Technology, Suzhou Polytechnic Institute of Agriculture, Suzhou 215008, China; 2.Jiangsu Engineering Technology Research and Development Center for Fresh Agricultural Products Preservation, Suzhou 215008, China; 3.Suzhou Tester Detection Technology Co. Ltd., Suzhou 215006, China
Abstract：In this investigation, capsaicin (CAP) was adsorbed onto graphene oxide (GO) with a loading efficiency of more than 95% to obtain CAP-loaded GO (CAP@GO). Sustained-release polyvinyl chloride (PVC) films incorporated with CAP@GO as an antimicrobial and antioxidant agent were prepared for food packaging. The efficacy of this film combined with modified atmosphere packaging and atmospheric cold plasma (ACP) in preserving the quality of fresh minced beef was evaluated. The results showed that the composite film, by virtue of sustained release of CAP, inhibited the growth of total viable count, Pseudomonas and coliform bacteria in minced beef during low temperature storage up to 14 days, decreasing them by 1.07, 1.03 and 1.08 (lg(CFU/g)) on day 14 compared with the control group, respectively. The combined treatment was more effective than the single treatment. Furthermore, the composite film delayed lipid peroxidation in minced beef, decreasing the thiobarbituric acid reactive substances (TBARs) value by up to 1.88 mg/kg and the degree of lipid peroxidation by 66.4% and hence prolonging the shelf life.
2021, Vol. 35 
