Desarrollo y caracterización de recubrimientos activos a base de nanofibras electrohiladas de policaprolactona, quitosano y extractos oleosos de propóleos colombianos para la conservación de filetes de lomo de cerdo.
Active packaging technologies are promising strategies that allow preserving the quality of meat products by incorporating active compounds with antimicrobial or other properties as antioxidants in the packaging. Recently a new active packaging technology has generated great interest because it has...
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| Tipo de recurso: | tesis de maestría |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2020 |
| País: | Colombia |
| Institución: | Universidad Nacional de Colombia |
| Repositorio: | Repositorio UN |
| Idioma: | español |
| OAI Identifier: | oai:repositorio.unal.edu.co:unal/76114 |
| Acceso en línea: | https://repositorio.unal.edu.co/handle/unal/76114 |
| Access Level: | acceso abierto |
| Palabra clave: | Nanotechnology Active packaging Preservation Meat Shelf life Nanotecnología Empaque activo Conservación Carne Vida útil |
| Sumario: | Active packaging technologies are promising strategies that allow preserving the quality of meat products by incorporating active compounds with antimicrobial or other properties as antioxidants in the packaging. Recently a new active packaging technology has generated great interest because it has improved characteristics compared to traditional active packaging, this is developed based on nanoscale fibrous structures called nanofibers, which have a high surface-volume ratio and a large potential for the release of active compounds while using less packaging material; being an efficient and safe packaging technology to prevent the negative effects of the deterioration of fresh pork. For this reason, this study developed and characterized an active packaging containing nanofiber based coatings of polycaprolactone (PCL) / chitosan (CH) and polycaprolactone/chitosan and oily extracts of Colombian propolis (EOP) on a low density polyethylene film (LDPE) to preserve the quality of pork tenderloin fillets for 20 days of storage at 4 ° C. The EOP and electrospinning solutions were studied to produce large-scale nanofibers with antioxidant and antimicrobial properties through the use of a free-surface electrospinning technique. The EOP were characterized based on the antioxidant and antimicrobial activity and the electrospinning solutions were characterized by testing of viscosity, conductivity and surface tension, where the addition of EOP showed improvement of the parameters of the solutions such as viscosity and surface tension (P < 0.001) presenting fibers with better morphology than PCL / CH nanofibers. The nanofibers developed showed high EOP encapsulation efficiency and better antimicrobial activity when 5% EOP was added. Subsequently, two active PEBD packages containing PCL/CH and / or EOP nanofiber coatings were used to wrap pork chops fillets for 20 days at 4 ° C. Pork samples were analyzed for pH, color parameters, weight loss, thiobarbituric acid reactive substances (TBARS) and mesophilic and psychrotrophic aerobic bacteria count. The results showed that the incorporation of EOP improved the antioxidant and antimicrobial properties of PCL/CH nanofibers due to better color protection with a stable value of a * (5.31) at 4 days, pH stability during all the storage time and a synergistic bactericidal effect that showed extending the microbial quality of the meat up to 7 days. The results of this study demonstrate that PCL/CH/EOP solutions can be electrospun to generate active nanofibers that allow the development of active packaging with the potential to maintain quality and extend the shelf life of pork. |
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