Silver nanoparticle/neem oil loaded locust bean gum films: An eco-friendly preservation material and application potential for heat-treated sucuks

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2025-06-21 DOI:10.1016/j.meatsci.2025.109891

Hilal Soyocak , Şule Bıyık , Güliz Akyüz , Müberra Andaç , Sadettin Turhan

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引用次数: 0

Abstract

Packaging meat products with natural polymers containing antioxidants and antimicrobial agents is a potent method for improving storage quality. In this study, eco-friendly preservation materials for the heat-treated sucuks (HTSs) were developed by incorporating silver nanoparticles (AgNPs) and neem oil (NO) into the locust bean gum (LBG) matrix. The physicochemical, barrier, mechanical properties, antioxidant, and antimicrobial activities of biodegradable polymer films and their impacts on the storage quality of HTSs were evaluated. All films exhibited varying levels of antioxidant activity, depending on the AgNP and NO ratios. Also, the antimicrobial activity of films varied based on the film compositions and the tested microorganisms. The two films demonstrating the best properties among the prepared films were applied to HTS slices as coating solutions. The obtained results demonstrate that the AgNP/NO-loaded LBG coatings have contributed to preserving the storage quality of sucuk slices by suppressing microbial growth and slowing down lipid oxidation.

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纳米银/印楝油负载刺槐豆胶薄膜：一种环保的保温材料和热处理吸盘的应用潜力

用含有抗氧化剂和抗菌剂的天然聚合物包装肉制品是提高储存质量的有效方法。在本研究中，将银纳米粒子（AgNPs）和印楝油（NO）掺入刺槐豆胶（LBG）基质中，开发了用于热处理吸盘（HTSs）的环保保存材料。研究了生物可降解聚合物薄膜的理化性能、阻隔性能、力学性能、抗氧化性能、抗菌性能及其对高温高温玉米贮藏质量的影响。所有薄膜都表现出不同水平的抗氧化活性，这取决于AgNP和NO的比例。此外，膜的抗菌活性根据膜的组成和被测微生物而变化。将制备的膜中性能最好的两种膜作为涂层溶液应用于高温超导薄膜上。结果表明，负载AgNP/ no的LBG涂层通过抑制微生物生长和减缓脂质氧化，有助于保持sucuk切片的储存质量。

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

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.