Investigating the antimicrobial and antioxidant properties of gelatin/pectin-based biopolymers containing nanoparticles produced from orange peel along with Hibiscus sabdariffa L. extract for red meat

Abstract

tract Introduction

Many food packaging materials are made from petroleum-based plastics, which can have harmful effects on the environment. To address these concerns, the use of biodegradable, non-toxic, and eco-friendly packaging seems to be an optimal solution. Given the nutritional value and microbial sensitivity of meat to spoilage, the present study aims to extend the shelf life of red meat using gelatin/pectin-based films containing nanoparticles derived from orange peel in combination with Hibiscus sabdariffa L. extract. If successful, this study will provide a suitable and safe packaging film for preserving red meat. Another goal is to inform consumers about the freshness of red meat through the color change of the produced packaging. Materials and Methods: Gelatin/pectin-based films containing nanoparticles from orange peel along with Hibiscus sabdariffa L. extract were synthesized using the casting method. Mechanical tests, water resistance, antioxidant, and antimicrobial activity tests were conducted. The structural characteristics of the optimized films were examined using SEM, XRD, FTIR, and TGA. Release tests and ammonia tests were also performed on the produced packaging film. The characteristics of the synthesized carbon dots and color changes of the extract at different pH levels were investigated. The final optimized film containing anthocyanin-rich Hibiscus sabdariffa L. extract and carbon dots was assessed for color change over the meat storage period, which is indicative of red meat spoilage, and its effect on extending the shelf life of red meat was tested. Sensory evaluation was also performed on the meat samples.

Results

Gelatin/pectin-based films containing HSAs and orange peel carbon dots have emerged as an innovative and sustainable solution for food packaging, exhibiting active and smart properties. The produced films demonstrated improved physical and mechanical characteristics, showing good resistance to environmental factors. These films provide protection against UV radiation (UVB: 91.4±0.4% and UVA: 65.93±0.9%) and exhibit strong antibacterial activity against Staphylococcus aureus (4.17 ± 0.30 mm), Escherichia coli (3.27 ± 0.50 mm), and Pseudomonas fluorescens (2.80 ± 0.3 mm). The films also displayed strong antioxidant properties in DPPH assays. Additionally, the films showed clear color responses to pH buffers in the range of 2 to 12. They reacted to the presence of volatile ammonia, and the obtained values changing from 0% to 20.67 ± 1.39% after 25 minutes. These results indicate that the synthesized films have the potential to monitor food quality. Packaging tests showed that the color of the final film can change from light pink (fresh meat) to colorless (spoiled meat) and can extend the shelf life of red meat from 3 days to 12 days under conditions of 4°C. Conclusion: These findings suggest that the developed biopolymer films, with their unique properties, present a highly promising option for food packaging. These films not only contribute to improving food quality and safety but also environmentally friendly. and can serve as an effective solution in the food industry.

Keywords: Smart packaging, gelatin, Hibiscus sabdariffa L.extract, carbon dots, red meat.