Enhancing Meat Shelf Life and Protection Against Microbiological Contamination: A Strategy Utilizing Zinc Oxide‐Selenium ( ZnO ‐Se) Nanoparticle Hybrid Reinforced Active Nanocomposite Films

ABSTRACT

Growing environmental concerns and shifting consumer preferences have driven advancements in biodegradable active packaging technologies, offering sustainable alternatives to petroleum‐based plastics. This study investigated the effectiveness of gelatin (G) and cellulose nanofiber (CNF) nanocomposite films incorporating zinc oxide (ZnO) and selenium (Se) nanoparticles (NPs) in maintaining the microbial and sensory quality of refrigerated beef meat. To assess antimicrobial properties, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests were performed for ZnO, Se, and ZnO/Se NPs along with an evaluation of the antibacterial activity of the films using the disc diffusion method. Furthermore, the efficacy of the optimized G/CNF/5% ZnO/0.15% Se NPs film in mitigating microbial spoilage and preserving the sensory attributes of beef meat over a 12‐day refrigerated storage period was evaluated and compared with that of a control group wrapped in commercial polyethylene bags. Microbiological assessments quantified Enterobacteriaceae , Pseudomonas spp., lactic acid bacteria (LAB), and total viable count (TVC). Sensory evaluation was conducted using a nine‐point hedonic scale to assess overall acceptability. Incorporation of NPs significantly reduced bacterial counts, with Listeria monocytogenes exhibiting the largest inhibition zone, while Pseudomonas fluorescens showed the highest resistance. Gram‐positive bacteria demonstrated greater susceptibility than Gram‐negative strains. The treatment extended the shelf life of refrigerated beef to 12 days, compared with 9 days for the control. ZnO and Se NP‐based bionanocomposite films significantly improved microbial stability and sensory properties, highlighting their potential as a promising solution for extending the shelf life of refrigerated red meat. These findings support the development of natural, biodegradable packaging aligned with sustainability and food safety demands.