ArticleNPJ science of food2026
Phase change material-based antibacterial nanoparticles for short-term preservation of cooked meat during temperature abuse.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
To prevent the rapid microbial growth caused by unintended temperature abuse during the handling of cooked meat, such as malfunctioning hot-holding equipment or improper storage, this study developed a smart formulation that can be triggered by high temperature to release antibacterial agents on demand. A mixture of lauric acid and stearic acid was employed as the phase change material (PCM), and cinnamaldehyde (CA) was used as the active substance to fabricate this composite (CA/PCM). At 42 °C, CA/PCM can transit from a solid phase to a molten state, leading to the rapid release of embedded CA. In vitro experiments showed that, compared with the 25 °C group, the CA/PCM-42°C group reduced the colony counts of E. coli and S. aureus by 74.5% and 74.0%, respectively, and also decreased the biofilm absorbance by 92.75% and 82.08%, respectively. Compared with the samples stored at 25 °C, the inoculated meat stored at 42 °C for 24 h exhibited smaller changes in colour (∆E* < 3.5), hardness, pH, TVB-N, and MDA values. Moreover, the microbial counts remained below 5 log CFU·g
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