The objective of this study was to fabricate betanin nanoliposomes incorporated gelatin/chitosan nanofiber/ZnO nanoparticles bionanocomposite film (G/CH NF/ZnO NPs/B NLPs) and investigate its effects on the preservation of fresh beef. The scanning electron microscopy image of nanocomposite film displayed a good inter-connective porous morphology. Fourier transform infrared and X-ray diffraction analysis confirmed the formation of new hydrogen bonds and enhanced crystallinity through the addition of CH NF, ZnO NPs, and B NLPs. The G/CH NF/ZnO NPs/B NLPs film exhibited satisfactory mechanical properties and high surface hydrophobicity (water contact angle = 92.49 ± 3.71°). The incorporation of ZnO NPs and B NLPs in the nanocomposite film provided high antibacterial activity and DPPH inhibition activity (53.02 ± 3.26%). The growth of inoculated bacteria, lipid oxidation, and the changes in the pH and color quality of the beef samples were controlled by packaging with the fabricated film. In conclusion, the G/CH NF/ZnO NPs/B NLPs nanocomposite has a high potential for meat preservation.

这项研究的目的是制造掺入明胶/壳聚糖纳米纤维/ ZnO纳米粒子复合材料膜（G / CH NF / ZnO NPs / B NLPs）的甜菜碱纳米脂质体，并研究其对鲜牛肉保存的影响。纳米复合膜的扫描电子显微镜图像显示出良好的互连多孔形态。傅立叶变换红外和X射线衍射分析证实了通过添加CH NF，ZnO NP和B NLP形成了新的氢键并增强了结晶度。G / CH NF / ZnO NPs / B NLPs膜表现出令人满意的机械性能和高表面疏水性（水接触角= 92.49±3.71°）。纳米复合膜中ZnO NP和B NLP的结合提供了很高的抗菌活性和DPPH抑制活性（53.02±3.26％）。牛肉样品的接种细菌的生长，脂质的氧化以及pH值和颜色质量的变化均通过用制成的薄膜包装来控制。总之，G / CH NF / ZnO NPs / B NLPs纳米复合材料具有很高的肉类保藏潜力。