A New Active Bionanocomposite Film Based on Flaxseed Mucilage/Cellulose Nanocrystals/Oliveria Decumbens Vent. Essential Oil: Preparation, Characterization, and Effect on the Properties of Refrigerated Beef Fillets
نویسندگان
1 Department of Food Science and Technology, Sarv. C. Islamic Azad University, Sarvestan, I.R. IRAN
2 Department of Food Science and Technology, Zard. C. Islamic Azad University, Zarrin Dasht, I.R. IRAN
3 Department of Food Science and Technology, Kaz. C. Islamic Azad University, Kazerun, I.R. IRAN
4 Department of Food Science and Technology, Sarv. C. Islamic Azad University, Sarvestan, I.R. IRAN
doi
10.30492/ijcce.2026.2064001.7164چکیده
To increase the shelf life of fresh beef, this study developed active bionanocomposite films composed of Cellulose Nanocrystals (CNC), Flaxseed Mucilage (FM), and Oliveria decumbens Vent. Essential Oil (EO). Various concentrations of EO were incorporated into FM-CNC-based films, which were subsequently characterized for their physicochemical properties. These films were then used to package beef fillets, which were kept for 18 days at 4 °C. During storage, the physicochemical, microbiological, and sensory attributes of the samples were systematically evaluated. Incorporation of EO significantly altered the films' properties, reducing tensile strength and Water Vapour Permeability (WVP), while enhancing flexibility. The beef samples also exhibited marked differences in pH, Thiobarbituric Acid (TBA) index, Total Volatile Basic Nitrogen (TVB-N), and microbial counts. Although all samples showed increases in these spoilage indicators over time, the control group exhibited the most pronounced deterioration. Notably, films containing 0.75% EO effectively delayed spoilage, extending the beef’s shelf life by at least 12 days compared to the control. This extension was connected to the potent antioxidant and antimicrobial activities of the EO-enhanced films. Overall, the findings highlight the potential of FM-CNC-EO bionanocomposite films as a useful strategy for preserving the quality and prolonging the shelf life of the beef. Cellulose nanocrystals (CNCs) are regarded as efficient nanofillers for biopolymer-based films, owing to their ability to improve crystallinity, mechanical performance, and interfacial interactions. Essential oils, on the other hand, provide bioactive functionality through hydrogen bonding and other molecular interactions. The integration of CNCs with essential oils may therefore yield synergistic effects, simultaneously enhancing structural integrity and functional activity. Such composite films offer promising potential for advanced active food packaging applications.
