Fabrication of gelatin-based hybrid films using solvent-casting and electrospinning to enhance the quality characteristics and shelf life of meat analog

Abstract

Meat analog (MA), in contrast to conventional meat, does not possess a natural protective barrier and is exposed to quality deterioration. Thus, MA necessitates edible film packaging materials to meet the preservation requirements and enhanced quality during storage. This study aimed to develop gelatin (GE) based hybrid film (HF) to improve the shelf life and quality characteristics of MA. Three films were developed using solvent casting with GE/Cellulose acetate (CA), GE/polyvinyl alcohol (PVA), and GE/green tea extract powder (GTEP), and each film was sandwiched into two electrospun GE nanofibers, termed GECAF, GEPVAF, and GEGTEF, respectively. These HFs were applied as a packaging on the MA, and their efficacy was assessed during 4 days of refrigerated storage at 2 °C by evaluating physicochemical, textural, oxidative, microbiological, and taste trait parameters. Among the three HF's, GEGTEF had the most significant preservation effects. It significantly (p < 0.05) retained stable pH and prevented water loss, while preserving color parameters including redness (a∗), Chroma (C∗), hue angle (h°), and total color difference (ΔE∗). It also indicated the lowest (p < 0.05) peroxide value (PV) and Thiobarbituric acid reactive substances (TBARS), total viable count (TVC), total coliform count (TCC), and total yeast and mold count (TYMC). Regarding texture, GEGTEF and GECAF revealed higher (p < 0.05) hardness and chewiness than GEPVA and the control sample. The electronic tongue tasting system indicated increased (p < 0.05) umami and richness in GEGTEF. The findings underscore the potential of formulated HFs, particularly GEGTEF, as an innovative and sustainable edible packaging material for MA, providing efficient quality preservation.