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<p>This study aimed to develop an active biofilm based on polyvinyl alcohol (PVA) containing propolis and biosynthesized titanium dioxide (TiO₂) nanoparticles (52.69–56.97&#xa0;nm, PDI 0.243, zeta potential − 33.71 mV) using Phycoerythrin (PE) extracted from the cyanobacterium <i>Desmonostoc ablorizicum</i>. The film was designed to inhibit the growth of <i>Candida albicans</i> (MIC/MBC: TiO₂ 0.78/1.56&#xa0;mg/mL; propolis 1/1.75&#xa0;mg/mL) and to improve the oxidative stability of minced meat during storage. PE served as a natural reducing and stabilizing agent for the green synthesis of TiO₂ nanoparticles, which were then incorporated with propolis into the PVA matrix. The prepared PVA/TiO₂/propolis nanocomposite films were characterized using Fourier Transform Infrared (FTIR) Spectroscopy, Dynamic light scattering (DLS), zeta potential, and Field-emission scanning electron microscopy (FESEM), confirming nanoscale dimensions, colloidal stability, and homogeneous particle distribution (mean sizes: 58.17&#xa0;nm at 0.5%, 164.05&#xa0;nm at 1%, 268.26&#xa0;nm at 2%). The films thickness ~ 0.41&#xa0;mm, tensile strength up to 0.56&#xa0;N/cm²) were subsequently applied as coatings for minced meat samples inoculated with <i>C. albicans</i>, and physicochemical, antioxidant, and microbiological properties were monitored for 12 days. Results demonstrated high biocompatibility of the synthesized TiO₂ nanoparticles, with cell viability exceeding 97% at concentrations up to 1.56&#xa0;mg/mL. The films containing 2% TiO₂ and propolis (T3) showed the most pronounced antimicrobial activity, reducing counts of <i>C. albicans</i> counts by 24% (7.84 vs. 10.34 log CFU/g), total viable bacteria (7.94 vs. 10.03 log CFU/g), psychrophilic bacteria (6.91 vs. 8.24 log CFU/g), and Enterobacteriaceae (5.54 vs. 7.16 log CFU/g) compared with the control (<i>p</i> &lt; 0.05), while slowing pH rise (7.19 vs. 8.00), TBARS increase (1.13 vs. 1.64 ppm), and TVB-N accumulation (17.64 vs. 35.00&#xa0;mg/100&#xa0;g), and maintaining 1.89-fold higher DPPH antioxidant activity (8.77 vs. 244.67 µM TE/100&#xa0;g, <i>p</i> &lt; 0.05). These findings indicate that incorporating propolis and biosynthesized TiO₂ nanoparticles into PVA films can effectively enhance the shelf life, safety, and sensory quality of meat products through antifungal and antioxidant mechanisms.</p>

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Antifungal and Antioxidant Biofilms with Propolis, Biosynthesized TiO2 Nanoparticles, and Phycoerythrin Against Candida Albicans in Ground Meat

  • 期刊论文

  • 发表日期：

    2026年2月23日

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  • Armita Biglari,
  • Amir Eghbal Khajehrahimi,
  • Bahareh Nowruzi

摘要

This study aimed to develop an active biofilm based on polyvinyl alcohol (PVA) containing propolis and biosynthesized titanium dioxide (TiO₂) nanoparticles (52.69–56.97 nm, PDI 0.243, zeta potential − 33.71 mV) using Phycoerythrin (PE) extracted from the cyanobacterium Desmonostoc ablorizicum. The film was designed to inhibit the growth of Candida albicans (MIC/MBC: TiO₂ 0.78/1.56 mg/mL; propolis 1/1.75 mg/mL) and to improve the oxidative stability of minced meat during storage. PE served as a natural reducing and stabilizing agent for the green synthesis of TiO₂ nanoparticles, which were then incorporated with propolis into the PVA matrix. The prepared PVA/TiO₂/propolis nanocomposite films were characterized using Fourier Transform Infrared (FTIR) Spectroscopy, Dynamic light scattering (DLS), zeta potential, and Field-emission scanning electron microscopy (FESEM), confirming nanoscale dimensions, colloidal stability, and homogeneous particle distribution (mean sizes: 58.17 nm at 0.5%, 164.05 nm at 1%, 268.26 nm at 2%). The films thickness ~ 0.41 mm, tensile strength up to 0.56 N/cm²) were subsequently applied as coatings for minced meat samples inoculated with C. albicans, and physicochemical, antioxidant, and microbiological properties were monitored for 12 days. Results demonstrated high biocompatibility of the synthesized TiO₂ nanoparticles, with cell viability exceeding 97% at concentrations up to 1.56 mg/mL. The films containing 2% TiO₂ and propolis (T3) showed the most pronounced antimicrobial activity, reducing counts of C. albicans counts by 24% (7.84 vs. 10.34 log CFU/g), total viable bacteria (7.94 vs. 10.03 log CFU/g), psychrophilic bacteria (6.91 vs. 8.24 log CFU/g), and Enterobacteriaceae (5.54 vs. 7.16 log CFU/g) compared with the control (p < 0.05), while slowing pH rise (7.19 vs. 8.00), TBARS increase (1.13 vs. 1.64 ppm), and TVB-N accumulation (17.64 vs. 35.00 mg/100 g), and maintaining 1.89-fold higher DPPH antioxidant activity (8.77 vs. 244.67 µM TE/100 g, p < 0.05). These findings indicate that incorporating propolis and biosynthesized TiO₂ nanoparticles into PVA films can effectively enhance the shelf life, safety, and sensory quality of meat products through antifungal and antioxidant mechanisms.