Development of sunlight‐driven photodynamic inactivation film to extend the shelf life of chilled mutton
Pengyang Wang, Marleny D.A. Saldaña, Hao Yu, Sixu Chen, Jianxin Wu, Ye Jin, Wenxiu Sun
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. Practical applications Chilled mutton is one of the most popular convenient meat products, but microbial pollution greatly shortens its shelf life. The photodynamic inactivation film (PIF) prepared in this study can effectively inhibit the growth of selected foodborne pathogenic microorganisms and spoilage microorganisms that cause its spoilage. The storage experiments of chilled mutton further proved that PIF can effectively prolong the shelf life of chilled mutton.