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Fabrication and characterization of multifunctional bio-safe films based on Carboxymethyl Chitosan and Saffron Petal Anthocyanin Reinforced with Copper Oxide Nanoparticles for sensing the meat freshness

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Abstract

In the present study, first, saffron petal anthocyanin (SPA) and copper oxide nanoparticles (CuO-NPs) were extracted and synthesized, respectively. Then, multifunctional bio-based films based on carboxymethyl chitosan (CMCS), SPA, and CuO-NPs were fabricated using solvent casting method. The mechanical, thermal, physical, optical, antibacterial, toxicity, and pH sensitivity properties of the prepared films were evaluated. The obtained results demonstrated that simultaneous incorporation of CuO-NPs and SPA improved the mechanical, UV absorption, barrier properties as well as the thermal stability of the films. Moreover, the nanocomposite films exhibited a great antimicrobial activity against both Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. Fabricated nanocomposite films obviously exhibited color change from pink to green in acidic and alkaline media, respectively. The multifunctional films could effectively sense the freshness of lamb meat during storage time, and thus they can be introduced as pH-indicators for monitoring the freshness/spoilage of meat in real-time.

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Authors and Affiliations

  1. Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran

    Morteza Fathi & Sepideh Abbaszadeh

  2. Exercise Physiology Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran

    Mohammad Samadi

  3. Nanobiotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran

    Mohammad Reza Nourani

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  1. Morteza Fathi
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  2. Mohammad Samadi
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  3. Sepideh Abbaszadeh
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Fathi, M., Samadi, M., Abbaszadeh, S. et al. Fabrication and characterization of multifunctional bio-safe films based on Carboxymethyl Chitosan and Saffron Petal Anthocyanin Reinforced with Copper Oxide Nanoparticles for sensing the meat freshness. J Polym Environ 30, 4538–4549 (2022). https://doi.org/10.1007/s10924-022-02490-6

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