Application of the optimized carboxymethylcellulose/green tea/carbon nanotube films/coatings with response surface methodology for the durability extension of red meat: synthesis, antimicrobial and antioxidant properties
In this research, carboxymethylcellulose (CMC), green tea (GT), and multi-walled carbon nanotube (MWCNT) were employed to produce a new biocomposite film (CMC-GT-MWCNT). Response surface methodology with method of central composite design was used to optimize the films based on swelling percentage (...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005189 |
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| Summary: | In this research, carboxymethylcellulose (CMC), green tea (GT), and multi-walled carbon nanotube (MWCNT) were employed to produce a new biocomposite film (CMC-GT-MWCNT). Response surface methodology with method of central composite design was used to optimize the films based on swelling percentage (SP), water vapor permeability (WVP) and solubility. In the optimal circumstances that the amounts of CMC, GT and MWCNT have been obtained 2030 mg, 22.32 g, and 26.46 mg, respectively, SP, WVP and solubility of CMC-GT-MWCNT have been gained 15.24 %, 2.048×10−8 (g/m.h.Pa) and 22.03 %, respectively. In comparison with pure CMC film, elongation at break of CMC-GT-MWCNT were significantly improved by up to 112 % (p < 0.05). Thus, the coating solution of this biocomposite has been used for the red meat. The antimicrobial and antioxidant properties of the film/coating were assessed. The results indicated that the application of the optimized coating significantly boosted the total phenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and antibacterial effectiveness of the samples on the Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium (p < 0.05). The optimized coating promoted microbial growth control, pH stability, thiobarbituric acid content, and total volatile nitrogen levels in meat during storage as compared to the control samples. |
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| ISSN: | 2772-5022 |