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Characterization of Electrospun Hemp Nanofiber and Impact on the Shelf-Life of Raw Poultry Meat
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org
Citation: 2024 ASABE Annual International Meeting 2400151.(doi:10.13031/aim.202400151)
Authors: Aaron Dudley, Lamin Kassama, Armitra Jackson-Davis, Kuang Xianyan, Zhigang Xiao, Ernst Cebert
Keywords: Antimicrobial, Bioactive Release Profile, Electrospinning, Food Safety, Hemp, Objective Sensory ,Nanofiber, Scanning Electron Microscopy.
Abstract. Hemp (Cannabis sativa sp) is a medicinal plant that contains bioactive compounds with antimicrobial properties. Thus, incorporating bioactive compounds into a nanofiber as an active food packaging solution has yet to be widely examined. Hence, the objectives of the study were to fabricate an active nanofiber packaging film via electrospinning; characterize the morphology, and release profile of the bioactive compound, and evaluate the safety and quality impact of raw chicken breast packaged in the nanofiber. The novel active packaging nanofibers were developed by loading hemp extract into a polyvinyl alcohol (PVA) polymer and fabricated into a nanofibrous film via electrospinning and characterized with scanning electron microscopy (SEM). Effects of the hemp extract concentration (7-14% v/v) on the nanostructure and its release kinetics were investigated. The quality and safety assessment of packaged chicken breast meat packaged in nanofibers were evaluated at 4°C for 96 h against Listeria monocytogenes (LM) and Salmonella enterica sp (SE), and its effect on objective sensory quality. All treatments were analyzed in triplicate and all statistical significance was tested at 5%. The SEM images revealed that loading with hemp extract affected the diameter of the nanofibers (317 -558 nm). Total plate counts against LM and SE at 4°C showed log reductions of >2 log CFU/g and ~1 log CFU/g, respectively. Objective sensory analysis showed no significant differences (p ≥ 0.05) of the objective sensory descriptors (i.e. gumminess, hardness, springiness, and cohesiveness). Hemp-loaded nanofiber film had a % release of 28- 63% after 96 h. Results suggest that hemp-loaded PVA nanofibers have potential to augment the safety and quality of poultry meat.
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