Novel Cu-bearing stainless steel: A promising food preservation material

doi:10.1016/j.jmst.2021.11.010

Abstract

Abstract:

Food spoilage induced by microorganism leads to economic loss and is also a serious hazard to human health. The development of food preservation utensils with self-cleaning and antibacterial property is of great significance for interrupting the transmission of microorganism. In this study, we have simulated food preservation environment and studied a Cu-bearing austenitic stainless steel with different time to evaluate the effect of Cu on food preservation. The shelf life of food was extended to a certain extent by weakening the increased speed of physical and chemical indexes and deterioration degree of food morphology characteristics caused by microorganism. Furthermore, based on the antibacterial analysis results, Cu-bearing austenitic stainless steel inhibited reproduction of dominant bacteria in the rich nutrient environment. Thus, the Cu-bearing stainless steel reduced bacterial adhesion to the surface of the material and slowed the occurrence of food spoilage. The study provides evidence for application of Cu-bearing austenitic stainless steel in the area of food preservation.

Key words: Cu-bearing stainless steel, Antibacterial property, Food preservation, Food spoilage

Jinlong Zhao, Chunguang Yang, Ke Yang. Novel Cu-bearing stainless steel: A promising food preservation material[J]. J. Mater. Sci. Technol., 2022, 113: 246-252.

Figures/Tables 6

Fig. 1. Photos of chilled meat placed in (a) 304 SS and (b) 304-Cu SS plates in refrigerated environment with extension of time. Subscript: (1) 0 day; (2) 5th day, surfaces exposed to air; (3) 5th day, surfaces in contact with SS plate.

Fig. 2. pH and TVB-N values of chilled meat placed in 304 SS and 304-Cu SS plates at different temperatures with extension of time, (a) 4 ℃ ± 1 ℃; (b) 23 ℃ ± 2 ℃, subscript: (1) pH; (2) TVB-N.

Table 1. Changes of total bacterial counts for cooked cured hams placed in 304SS and 304-Cu SS plates for 5 days.

Material	Incubation time (day)	Total bacteria count (CFU g^-1)
304SS	0	<10	<10	<10	<10	<10
Empty Cell	5	3.9 × 10⁴	1.5 × 10⁴	1.6 × 10⁴	1.8 × 10⁴	2.5 × 10⁴
304-Cu SS	0	<10	<10	<10	<10	<10
Empty Cell	5	3.9 × 10²	4.2 × 10²	3.1 × 10²	4.3 × 10²	9.5 × 10²

Fig. 3. Images of milk stains on surfaces of 304 SS and 304-Cu SS before and after washing with PBS after incubation for 7 days, (a) condition a; (b) condition b, subscript: (1, 2) 304 SS; (3, 4) 304-Cu SS.

Fig. 4. Total biomass derived from rinsed milk on surfaces of 304 SS and 304-Cu SS after incubation for 7 days, (a) condition a; (b) condition b, subscript.

Fig. 5. Schematic diagrams of extending the shelf life for produce and meat by Cu-bearing austenitic SS.

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