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<p>Packaging is essential in food production, particularly for red meat, which is vulnerable to spoilage because of its high protein and fat contents. This study explored the use of polylactic acid (PLA)/chitosan-based films integrated with the medicinal plant <i>Astragalus tragacantha</i> and biosynthesized copper nanoparticles (CuNPs) to increase the shelf-life of red meat and sausage. The green-synthesized CuNPs (32&#xa0;nm, PDI 0.15) and PLA-chitosan nanoparticles (131&#xa0;nm, PDI 0.41) were characterized via proton nuclear magnetic resonance (<sup>1</sup>H-NMR), dynamic light scattering (DLS), and polydispersity index (PDI), confirming uniform dispersion and enhanced crystallinity in the composite films. HPLC identified key phytochemicals in <i>A. tragacantha</i> extract that contribute to its antioxidant and antimicrobial properties. Films with 500 µL/mL <i>A. tragacantha</i> and 0.3&#xa0;mg/mL CuNPs exhibited superior performance: reduced water vapor permeability (6.41&#xa0;g.mm/m².day.kPa), high tensile strength (25.13&#xa0;MPa), and potent antioxidant activity (DPPH assay). Antimicrobial tests revealed synergistic effects against <i>Escherichia coli</i>, <i>Salmonella enteritidis</i>, and <i>Staphylococcus aureus</i>, with inhibition zones 20–30% greater than those of the individual components. In meat and sausage applications, these films maintained the optimal pH, reduced volatile nitrogen bases (16&#xa0;mg/100&#xa0;g in meat after 7 days; 31.5&#xa0;mg/100&#xa0;g in sausages after 60 days), and minimized lipid oxidation (peroxide value: 1.25 meq/kg on day 1). The composite films outperformed sodium nitrite in preserving freshness, demonstrating their potential as eco-friendly alternatives for extending shelf-life and ensuring meat safety. The integration of phytochemicals and nanotechnology offers a sustainable solution to replace synthetic preservatives in food packaging.</p>

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Antibacterial Chitosan-PLA Films with Cu NPs and Astragalus Tragacantha Extract for Meat Preservation

  • 期刊论文

  • 发表日期：

    2025年10月25日

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  • Jafar Aghaei,
  • Leila Golestan,
  • Hojjat Eghbal,
  • Mohammad Ahmadi

摘要

Packaging is essential in food production, particularly for red meat, which is vulnerable to spoilage because of its high protein and fat contents. This study explored the use of polylactic acid (PLA)/chitosan-based films integrated with the medicinal plant Astragalus tragacantha and biosynthesized copper nanoparticles (CuNPs) to increase the shelf-life of red meat and sausage. The green-synthesized CuNPs (32 nm, PDI 0.15) and PLA-chitosan nanoparticles (131 nm, PDI 0.41) were characterized via proton nuclear magnetic resonance (1H-NMR), dynamic light scattering (DLS), and polydispersity index (PDI), confirming uniform dispersion and enhanced crystallinity in the composite films. HPLC identified key phytochemicals in A. tragacantha extract that contribute to its antioxidant and antimicrobial properties. Films with 500 µL/mL A. tragacantha and 0.3 mg/mL CuNPs exhibited superior performance: reduced water vapor permeability (6.41 g.mm/m².day.kPa), high tensile strength (25.13 MPa), and potent antioxidant activity (DPPH assay). Antimicrobial tests revealed synergistic effects against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus, with inhibition zones 20–30% greater than those of the individual components. In meat and sausage applications, these films maintained the optimal pH, reduced volatile nitrogen bases (16 mg/100 g in meat after 7 days; 31.5 mg/100 g in sausages after 60 days), and minimized lipid oxidation (peroxide value: 1.25 meq/kg on day 1). The composite films outperformed sodium nitrite in preserving freshness, demonstrating their potential as eco-friendly alternatives for extending shelf-life and ensuring meat safety. The integration of phytochemicals and nanotechnology offers a sustainable solution to replace synthetic preservatives in food packaging.