توصيفگر ها :
آيروژل , اسانس ميخك , پد جاذب ضد باكتريايي , پلي وينيل الكل , موسيلاژ دانه شاهي , مرغ
چكيده انگليسي :
In recent years, innovative active packaging technologies have attracted increasing interest in the food industry, aiming to enhance product quality, safety, and shelf life. Among these, aerogels-ultralight materials with high porosity and surface area-have emerged as promising candidates for advanced food packaging applications. Bioaerogels derived from natural polymers offer a sustainable alternative to conventional synthetic counterparts. In this study, a novel bioactive aerogel was developed using cress seed mucilage (CSM), polyvinyl alcohol (PVA), and citric acid (CA) as the biopolymer, co-polymer, and crosslinking agent, respectively. The influence of varying CSM:PVA ratios (3:1, 1:1, and 1:3) and CA concentrations (10%, 20%, and 30% w/w) on the physicochemical properties of the aerogels-including density, swelling capacity, porosity, mechanical properties, morphology, and thermal behavior was systematically evaluated. FTIR spectroscopy confirmed ester bond formation within the aerogel matrix. Incorporation of PVA enhanced water uptake and mechanical properties, while higher CA levels significantly (p < 0.05) reduced density, increased porosity, and improved hardness and springiness. DSC and TGA analyses indicated increased thermal stability with the inclusion of both PVA and CA. Furthermore, elevated CA content contributed to greater surface area and smaller pore sizes. Based on the selective formulation (CSM–PVA-CA 1-1-30%), bioactive absorbent pads were fabricated and loaded with clove essential oil (CEO) at various concentrations (10–40%) as a natural antioxidant and antimicrobial agent. The resulting pads were evaluated for morphology, density, porosity, antioxidant activity, and antimicrobial performance against Escherichia coli and Staphylococcus aureus. Higher CEO content significantly improved encapsulation efficiency, antioxidant capacity, and antibacterial efficacy. Encapsulated CEO demonstrated higher thermal stability compared to its free form. CEO release behavior was studied in simulated gastric–intestinal fluids, saliva, and a food matrix (chicken breast), followed by kinetic modeling. The best-fitting models were Ritger–Peppas, Peppas–Sahlin, and Kopcha for the digestive medium, Peppas–Sahlin for saliva, and Higuchi for the meat matrix. Finally, the impact of the bioactive pads on the shelf life of refrigerated chicken breast was assessed over time. At three-day intervals, samples were analyzed for chemical indices (pH, TBA and TVB-N), microbial load (aerobic mesophiles, psychrotrophs, lactic acid bacteria, Enterobacteriaceae, yeasts, molds), and sensory attributes (color and texture). Compared to samples containing free CEO or plain aerogels, those packed with CEO-loaded bioaerogel pads showed significantly reduced spoilage indicators and microbial growth. Additionally, the pads effectively absorbed drip loss and retained moisture, helping to preserve the quality and extend the shelf life of the meat. These results demonstrate the potential of eco-friendly bioaerogels as an efficient and sustainable solution for active food packaging.
