Active packaging film based on quince seed mucilage/alginate integrated with biosilica nanoparticles containing oak extract for extending the shelf life of meat

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-03-01 DOI:10.1016/j.fpsl.2025.101466

Fatemeh Bagri , Gholamreza Pircheraghi , Mohammad Imani , Zohreh Riahi , Masoumeh Douraghi , Jong-Whan Rhim

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引用次数: 0

Abstract

Straw-derived biosilica nanoparticles (SiNPs) loaded with oak fruit extract (OE@SiNP) were incorporated into quince seed mucilage/alginate (QSM/Alg) films to create eco-friendly active packaging materials. The structural and functional properties of the prepared particles, along with the effects of different concentrations of OE@SiNP on the physicochemical and functional properties of the films, were evaluated. The nanocomposite films containing 5 wt% OE@SiNP exhibited 100.0 % ABTS and 40.9 ± 0.8 % DPPH scavenging activities, in addition to UV-blocking capabilities of 96.5 ± 0.4 % for UV-A and 99.7 ± 0.1 % for UV-B. The addition of OE@SiNP enhanced the flexibility and hydrophobicity of the films. Moreover, the proposed QSM/Alg/OE@SiNP exhibited potent antibacterial activity, eradicating S. aureus, with the bacteria eliminated within 12 hours. As a result, minced pork was packaged with the manufactured film and stored at 4 ℃ for 20 days, during which quality changes were investigated. The experimental results demonstrated the effective preservation performance of the QSM/Alg/OE@SiNP film for packaged meat. Therefore, the developed multifunctional nanocomposite film shows significant potential for active food packaging applications.

查看原文本刊更多论文

基于木瓜籽粘液/海藻酸盐的活性包装膜与含有橡木提取物的生物二氧化硅纳米颗粒相结合，用于延长肉类的保质期

将装载橡树果提取物（OE@SiNP）的稻草衍生生物二氧化硅纳米颗粒（SiNPs）掺入榅桲籽粘液/海藻酸盐（QSM/Alg）薄膜中，以创造环保的活性包装材料。考察了制备的膜的结构和功能特性，以及不同浓度OE@SiNP对膜的物理化学和功能特性的影响。纳米复合材料薄膜包含5 wt % OE@SiNP展出100.0 % abt和40.9 ±0.8  % DPPH清除活动,除了防紫外线功能的96.5 ±0.4  %对紫外线a和99.7 ±0.1  %对uv - b。OE@SiNP的加入增强了薄膜的柔韧性和疏水性。此外，所提出的QSM/Alg/OE@SiNP具有很强的抗菌活性，可以在12 小时内消灭金黄色葡萄球菌。将制成的肉糜用薄膜包装，在4℃下保存20天，观察肉糜的质量变化。实验结果表明，QSM/Alg/OE@SiNP薄膜对包装肉类具有良好的保鲜性能。因此，所研制的多功能纳米复合薄膜在活性食品包装方面具有很大的应用潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.