New UV-triggered packaging technology extends shelf life of chilled meat

By embedding oregano essential oil into gelatin-based electrospun membranes with zinc oxide nanoparticles, the scientists created a material capable of releasing antimicrobial compounds when triggered by ultraviolet (UV) light. The UV-stimulated system not only enhanced antioxidant activity but also significantly reduced microbial growth in chilled chicken breast during storage. This innovation addresses one of the food industry’s pressing challenges: prolonging shelf life while reducing reliance on chemical preservatives.

With the rapid expansion of food supply chains, maintaining meat quality during storage and transport has become increasingly complex. Conventional preservation methods often fall short of consumer expectations for freshness and safety. Active packaging—materials that release protective agents—has emerged as a promising solution, yet controlling the timing and rate of release remains a challenge. Electrospinning offers unique advantages for packaging fabrication, creating fibrous membranes with high porosity and large surface areas, ideal for encapsulating sensitive bioactive compounds. However, volatility and premature release often limit the practical use of essential oils. Based on these challenges, researchers explored UV-triggered electrospun membranes for more precise preservation control.

A study (DOI: 10.48130/fmr-0025-0007) published in Food Materials Research on 25 June 2025 by Xinglian Xu’s team, Nanjing Agricultural University, highlights the potential of electrospinning as a platform for active packaging solutions with controlled release functions.

In this study, the researchers first optimized the stability of oregano essential oil (OEO) emulsions as a critical step for electrospinning, using gelatin–gum arabic mixtures as emulsifiers to form protein–polysaccharide complexes that enhance interfacial stability through hydrogen bonding and electrostatic attraction. Different concentrations of gelatin–gum arabic solutions were tested, and stability assessments revealed that low concentrations (5% and 10% w/v) led to rapid phase separation, while 15% showed flocculation after one day. In contrast, 20% and 25% solutions maintained stability for three days without separation, with only slight flocculation observed by day 4–5. Based on these results, EA20 and EA25 emulsions were selected for electrospinning. Electrospinning trials demonstrated that GE-EA20 solutions produced powders rather than fibers due to insufficient viscosity and surface tension balance, while GE-EA25 successfully generated fibrous filaments. Process optimization identified 0.35 mL/h feed rate and 18 kV voltage as the best conditions, producing uniform, fine fibers, whereas higher voltages destabilized the jets. Structural characterization using FTIR showed that UV irradiation disrupted hydrogen bonding, shifted key absorption peaks, and facilitated the release of OEO from the fibers, aided by reactive oxygen species generated from ZnO nanoparticles. Electronic nose analysis further confirmed UV-triggered release of volatile compounds such as carvacrol and thymol, consistent with enhanced aroma profiles. Antioxidant assays revealed strong radical scavenging activity, particularly in UV-irradiated membranes, which maintained sustained-release properties over four days. Finally, when applied to chilled chicken breast packaging, the UV-activated membranes significantly reduced microbial growth compared to both non-irradiated membranes and conventional cling film, demonstrating superior antibacterial performance. Collectively, these results confirm that UV-stimulated electrospun gelatin-based membranes provide controlled release of bioactive compounds, enhancing both antioxidant and antimicrobial preservation functions for food applications.

The findings provide a blueprint for next-generation active packaging systems that extend shelf life while meeting consumer demand for safer, cleaner-label foods. The UV-responsive membranes could be applied not only to chilled meats but also to fresh produce and seafood, where microbial spoilage and oxidation remain critical concerns. By delivering bioactive compounds precisely when needed, this technology reduces waste and may lower economic losses in food logistics. Moreover, the electrospinning process is flexible and adaptable, enabling incorporation of different essential oils or bioactive agents depending on product requirements.

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References

DOI

10.48130/fmr-0025-0007

Original Source URL

https://doi.org/10.48130/fmr-0025-0007

Funding information

This work was supported by the National Key R&D Program of China during the 14th Five-Year Plan Period (Grant No. 2024YFD2100101), and the China Agriculture Research System of MOF and MARA (Grant No. CARS-41).

About Food Materials Research

The open-access journal Food Materials Research (e-ISSN 2771-4683) is published by Maximum Academic Press in partnership with Nanjing Agricultural University. The article types include original research papers, reviews, methods, editorials, short communications, and perspectives. All articles published in Food Materials Research represent significant advances in the genetic, molecular, biochemical, physiological processes and pathways related to food materials and sources and will provide scientific information towards overcoming technological limitations in developing conventional and alternative foods.