Design and application of soy protein isolate films reinforced with Janus nanoparticles for active packaging of minced meat
Main Article Content
Keywords
Janus nanoparticles; Soy protein isolate; Active packaging; Minced meat
Abstract
This study aimed to develop active soy protein isolate (SPI)-based packaging films incorporating Janus nanoparticles (JNPs) to improve the shelf life of minced meat. JNPs were synthesized using carboxymethyl cellulose and beeswax-based hydrophobic carbon dots and incorporated into SPI films at 0.03, 0.05, and 0.1% (w/w). Films were characterized for microstructure, antibacterial and antioxidant activities, mechanical properties, color, release pattern, and UV-blocking properties. FTIR and FESEM confirmed the homogeneous dispersion of JNPs. SPI-JNP0.1% films exhibited improved tensile strength (15.2 MPa vs. 9.6 MPa in SPI film) and elastic modulus (175.7 MPa vs. 112.5 MPa in SPI film), with slightly reduced elongation (31.4% vs. 36.5% in SPI film). Release studies showed that JNPs diffusion into food simulants was concentration-dependent. Antibacterial tests revealed superior inhibition of Listeria monocytogenes. When applied to beef, SPI-JNP films (0.1%) reduced total mesophilic and psychrotrophic counts by 4.4 and 4.2 log₁₀ CFU/g after 9 days at 7 °C. These results highlight the potential of JNPs as functional nanofillers in biodegradable food packaging.
References
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Divsalar, E., Moradi, M., Tajik, H., Molaei, R., Conte, A., & Del Nobile, M. A. (2025). Improving the shelf life of fresh pasta filata cheese using lactobacilli postbiotics and carbon dots. Quality Assurance and Safety of Crops and Foods, 17(2), 106–123. https://doi.org/10.15586/qas.v17i2.1530
Esmaeili Koutamehr, M., Moradi, M., Tajik, H., Molaei, R., Khakbaz Heshmati, M., & Alizadeh, A. (2023). Sour whey-derived carbon dots: Synthesis, characterization, antioxidant activity, and antimicrobial performance against foodborne pathogens. LWT - Food Science and Technology, 184, 114978. https://doi.org/10.1016/j.lwt.2023.114978
Ezati, P., & Rhim, J.-W. (2021). Fabrication of quercetin-loaded biopolymer films as functional packaging materials. ACS Applied Polymer Materials, 3(4), 2131–2137. https://doi.org/10.1021/acsapm.1c00177
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Fu, B., Liu, Q., Liu, M., Chen, X., Lin, H., Zheng, Z., Zhu, J., Dai, C., Dong, X., & Yang, D.-P. (2022). Carbon dots enhanced gelatin/chitosan bio-nanocomposite packaging film for perishable foods. Chinese Chemical Letters, 33(10), 4577–4582. https://doi.org/10.1016/j.cclet.2022.03.048
Ghorbani, M., Moradi, M., Tajik, H., Molaei, R., & Alizadeh, A. (2024). Carbon dots embedded bacterial cellulose membrane as active packaging: Toxicity, in vitro release, and application in minced beef packaging. Food Chemistry, 433, 137311. https://doi.org/10.1016/j.foodchem.2023.137311
Ghorbani, M., Tajik, H., Moradi, M., Molaei, R., & Alizadeh, A. (2022). One-pot microbial approach to synthesize carbon dots from baker’s yeast-derived compounds for the preparation of antimicrobial membrane. Journal of Environmental Chemical Engineering, 10(3), 107525. https://doi.org/10.1016/j.jece.2022.107525
Guerrero, P., Garrido, T., Leceta, I., & de la Caba, K. (2013). Films based on proteins and polysaccharides: Preparation and physical–chemical characterization. European Polymer Journal, 49(11), 3713–3721. https://doi.org/10.1016/j.eurpolymj.2013.08.014
Hadavifar, S., Abedi-Firoozjah, R., Bahramian, B., Jafari, N., Sadeghi, S. M., Majnouni, S., Ebrahimi, B., Ehsani, A., & Tavassoli, M. (2025). Multifunctional performance of chitosan/soy protein isolation-based films impregnated carbon dots/anthocyanin derived from purple hull pistachio for tracking and extending the shelf life of fish. Food Hydrocolloids, 159, 110678. https://doi.org/10.1016/j.foodhyd.2024.110678
Hosseiniyeh, N., Mohtarami, F., Almasi, H., & Azizi, S. (2024). Soy protein isolate film activated by black seed oil nanoemulsion as a novel packaging for shelf-life extension of bulk bread. Food Science & Nutrition, 12(3), 1706–1723. https://doi.org/10.1002/fsn3.3864
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