Fabrication of alginate dialdehyde-gelatin crosslinked hydrogels incorporated with cinnamaldehyde nanoparticles for meat preservation.

Meat spoilage caused by Salmonella Typhimurium (S. typhimurium) contamination has become a major concern worldwide. Herein, the antibacterial mechanisms of cinnamaldehyde (CIN) against S. typhimurium were evaluated, and the alginate dialdehyde (ADA)-gelatin (Gel) crosslinked hydrogels loaded with CIN nanoparticles prepared by zein and carboxymethyl chitosan (ZCC/CINNPs) were fabricated for meat preservation. Results showed the efficient antibacterial effects of CIN via interfering with the S. typhimurium cell membrane, increasing the membrane permeability, disrupting the membrane integrity, thereby leading to the intracellular materials leakage and cell death. ZCC/CINNPs were prepared and characterized, showing potent antibacterial and antioxidant activities, and excellent stabilities. ZCC/CINNPs addition into ADA/Gel hydrogels markedly improved the barrier, antibacterial and antioxidant properties, while decreased the water loss. Furthermore, the release behaviors of CIN from the composite hydrogels in different food systems suggested the suitability for the preservation of various food products. Practical application results showed the composite hydrogels with 25 % ZCC/CINNPs (AGH-ZC 25 %) enhanced the storage stability of chicken and pork meat at 4 °C, which decreased the weight loss rate, maintained the pH, color, and textural stabilities, retarded the microbial growth and lipid oxidation of meat samples. Findings here suggested AGH-ZC 25 % hydrogels had great potential in meat preservation.