Evaluation of the water-holding and anti-spoilage effect of a bacterial cellulose nanocrystal coating for the storage of vacuum-packaged beef

The preservative effect of applying bacterial cellulose nanocrystals (BCNs) and nisin-loaded BCNs (NBCNs) as spray coatings for vacuum-packaged beef was investigated and compared to uncoated beef for up to 4 weeks. The impact of nanocoatings on water-holding properties was investigated using purge loss, drip loss and LF NMR analysis. Physicochemical, microbiological and sensory properties were also performed to analyse the anti-spoilage effect of the coatings. The electrochemical interaction between nanocrystals and the meat structure was evaluated by Kelvin probe force microscopy and zeta-potential analysis. BCNs alone significantly increased the microbial growth while treating beef with NBCNs reduced bacterial growth. No significant impact of nanocrystals on physicochemical and sensorial properties was observed. Nanocrystals were not effective in controlling purge loss. This study suggests that weak electrochemical interaction between nanocrystals and purge may relate to poor water-holding properties and this could aid in the design of new preservative coatings using nanocrystals. •BCNs and nisin-loaded BCNs were applied to beef as spray coatings.•Effect of nanocoating and vacuum packaging on beef quality was evaluated.•Nanocoatings were not effective in controlling purge loss.•KPFM and zeta-potential exhibited weak interactions between meat and nanocrystals.•Nisin-loaded BCNs were effective in controlling microbial growth than BCNs alone.