Antibacterial aerogels with nano‑silver reduced in situ by carboxymethyl cellulose for fresh meat preservation

Jingwen Yang; Xianhao Zhang; Lin Chen; Xi Zhou; Xiaojing Fan; Yayun Hu; Xuening Niu; Xinglian Xu; Guanghong Zhou; Niamat Ullah; Xianchao Feng

doi:10.1016/j.ijbiomac.2022.05.145

Antibacterial aerogels with nano‑silver reduced in situ by carboxymethyl cellulose for fresh meat preservation

Int J Biol Macromol. 2022 Jul 31:213:621-630. doi: 10.1016/j.ijbiomac.2022.05.145. Epub 2022 May 24.

Authors

Jingwen Yang¹, Xianhao Zhang¹, Lin Chen², Xi Zhou¹, Xiaojing Fan¹, Yayun Hu¹, Xuening Niu¹, Xinglian Xu³, Guanghong Zhou³, Niamat Ullah⁴, Xianchao Feng⁵

Affiliations

¹ College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
² College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China. Electronic address: lchen@nwafu.edu.cn.
³ Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
⁴ Department of Human Nutrition, The University of Agriculture Peshawar, Khyber Pakhtunkhwa 25000, Pakistan.
⁵ College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China. Electronic address: fengxianchao1@hotmail.com.

PMID: 35623462
DOI: 10.1016/j.ijbiomac.2022.05.145

Abstract

Bacterial cellulose (BC) was used as a reinforcing agent, citric acid (CA) as a cross-linking agent, and CMC@AgNPs as antibacterial nanomaterials, in which CMC@AgNPs were reduced from AgNO₃ in situ by carboxymethyl cellulose (CMC) as a reducing agent and stabilizer to fight microbial corruption. Its potential application in packaging fresh meat has been investigated. Results showed that the antibacterial CMC@AgNPs/BC/CA aerogels with excellent structural integrity and outstanding water absorption were developed by adding 0.3% BC and 0.25% CA. The CMC@AgNPs/BC/CA aerogel significantly reduced the color change and the total viable bacterial counts (TVC) in fresh meat after 7 days of refrigerated storage. The results indicated that CMC@AgNPs/BC/CA aerogels can effectively extend the shelf life of fresh meat, and can be used for meat packaging as a biologically active absorption pad.

Keywords: Absorbent pad; Fresh meat preservation; In-situ synthesis.

MeSH terms

Anti-Bacterial Agents / chemistry
Anti-Bacterial Agents / pharmacology
Bacteria
Carboxymethylcellulose Sodium* / chemistry
Cellulose
Food Packaging / methods
Meat* / microbiology

Substances

Anti-Bacterial Agents
Cellulose
Carboxymethylcellulose Sodium