Sustainable fungal chitosan films for beef preservation: Integrating microbial control, moisture retention, and multivariate quality analysis

Ramadan, K.M.A. and Mahmoud, M.A.A. and El-Beltagi, H.S. and Al-Hashedi, S.A. and Yehyei, S.M. and Oraby, M.M. and Abou-Taleb, K.A.A. and Mohamed, H.A. and Bendary, E.S.A. and Ismail, A.M. and El-Mogy, M.M. and Amin, S.A. (2025) Sustainable fungal chitosan films for beef preservation: Integrating microbial control, moisture retention, and multivariate quality analysis. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 54 (4). pp. 736-752. ISSN 0139-3006

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Abstract

This study evaluated edible films containing fungal-derived chitosan (from Rhizopus arrhizus ) at 5–20% (w/v) for preserving refrigerated beef. Samples wrapped in 15 and 20% chitosan films were compared with unwrapped and carboxymethyl cellulose–gelatine controls during 12 days at 4 °C. The 20% chitosan film preserved higher moisture content (64.1%) and minimised weight loss (2.0%) compared with controls (55.6% moisture and 18.7% weight loss). Total viable counts remained below 6 log CFU g −1 in high-chitosan samples. E. coli levels were reduced from >8 log CFU g −1 in controls to ∼4.2 log CFU g −1 , and Staphylococcus aureus to ∼3.3 log CFU g −1 . Sensory scores for appearance, odour, texture, and overall acceptability were better maintained in chitosan-coated samples, particularly with 15 and 20% films, which delayed the decline in acceptability. Median sensory shelf-life (t 50 ) increased from ∼5 days in controls to over 12 days with high-chitosan treatments.

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