What question did this study set out to answer?

This research aims to compare the film-forming and coating properties of bacterial alginate produced by Pseudomonas aeruginosa with brown algal alginate.

April 22, 2026Open Access

Alginate Biosynthesis of Pseudomonas aeruginosa : Comparison of Coating and Film Formation Properties of Bacterial Alginate With Brown Algae Alginate in Beef Thigh Meat Shelf Life

Key Points

This research aims to compare the film-forming and coating properties of bacterial alginate produced by Pseudomonas aeruginosa with brown algal alginate.
Used FT-IR and SEM to analyze the properties of bacterial and brown alginate.
Conducted refrigerated storage tests on beef thigh meat coated with different alginates.
Performed sensory analyses for color, odor, and overall acceptability.
BA coatings significantly extended the shelf life of beef thigh meat by up to 9 days.
BA exhibited superior sensory stability and microbial reduction compared to AA.
AA demonstrated better mechanical properties but less effective in extending meat shelf life.

Abstract

ABSTRACT This research aimed to compare the coating and film‐forming properties of the bacterial alginate (BA) produced by over‐producer alginate bacteria ( Pseudomonas aeruginosa ) and brown algae alginate (AA) in the shelf life enhancement of beef thigh meat during refrigerated storage. Fourier Transform Infrared Spectroscopy (FT‐IR) spectra of bacterial alginate (BA) and AA were similar in appearance and confirmed the identity of alginate. According to Scanning Electron Microscopy (SEM) images, BA particles exhibited a rough surface, irregular polygonal structures with sharp sides and corners in comparison with AA. In contrast, AA had a smooth, more uniform surface and filamentous structure compared with BA. The AA film, with a thickness of 0.20 ± 0.04 mm, tensile strength of 41.87 ± 1.2 MPa, elongation at break of 60.53%, and Young's modulus of 102.98 MPa, exhibited significantly superior mechanical properties ( p ≤ 0.05) compared with the BA film. Also, BA‐based edible coatings significantly ( p ≤ 0.05) decreased the microbial populations (total viable count, psychrotrophic bacteria, Enterobacteriaceae , and yeast/mold), pH, and total volatile basic‐nitrogen (TVB‐N) changes of coated beef slices compared with the AA treatments during 9 days of refrigerated storage. Furthermore, sensory analyses revealed that BA groups were the most superior treatments in the stability of sensory characteristics (color, odor, and overall acceptability) of the samples. The current study results indicated that the BA coatings could significantly ( p ≤ 0.05) elongate the shelf life of refrigerated beef thigh meat up to 9 days compared to AA. These findings highlight the higher potential of BA‐based edible coating as natural and effective packaging than AA in same concentration. Therefore, considering the mechanical characteristics of AA and preserving properties of BA, it is suggested to use a mixture of these two alginates in an appropriate ratio for ideal food packaging and formulation.

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