The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation

Summary Chilled meat preservation from microbial contaminants is particularly important during meat storage. In this study, the new antibacterial nanofiber mats based on bacterial nanocellulose (BNC) and cinnamaldehyde (CMD) were fabricated to evaluate their potential on chilled meat preservation. In particular, the release kinetics, bacteriostatic properties, and the effects on chilled meat preservation were evaluated. Scanning electron microscopy demonstrated that CMD was evenly incorporated within the BNC network, while Fourier transform infrared spectroscopy showed that the CMD was entrapped in BNC without any chemical interaction. Evaluation of the release mechanisms and kinetics of loaded CMD using various mathematical models showed superior efficacy of the CMD, primarily controlled by diffusion mechanism. The BNC‐CMD mats were able to effectively maintain the colour and control pH and total colony count of chilled meat following 10 days of storage at 4 °C, indicating that they are better in preserving chilled mean compared to commercial cotton fresh‐keeping mats. The results of this study demonstrate the important role of BNC‐CMD mats in preserving chilled meat with large industrial applications.