Curcumin arbitrated silver nanoparticles as active substances in the biodegradable active packaging for preserving the biochemical properties of white meat

This study evaluated curcumin-mediated silver nanoparticles (Cu-AgNPs) as an active substance in biodegradable packaging for preserving the biochemical properties of white meat during refrigerated storage. Cu-AgNPs were green-synthesized using curcumin as a reducing and capping agent and characterized by UV–Vis spectroscopy, XRD, FTIR, and TEM. The nanoparticles exhibited spherical morphology, nanoscale size, and negative surface charge. White meat samples were treated with Cu-AgNPs at different concentrations and stored at 4°C for 14 days. The biochemical quality was assessed by pH, tensile strength (TST), antioxidant capacity (TBARS, ABTS free radical scavenging capacity), water-holding capacity, color  and appearance. Microbial spoilage indicators were also monitored. Cu-AgNP incorporated active Packaging significantly retarded lipid oxidation, darker appearance, pH reduction, and preserved  water-holding capacity compared with controls. It also inhibited microbial growth, extending shelf life. The preservative effect was concentration-dependent, with optimal results at low concentrations without adverse color or texture changes. The antioxidant effect was attributed to curcumin capping and controlled Ag⁺ release, while antimicrobial action likely involved membrane disruption and reactive oxygen species generation. These findings suggest that curcumin-mediated silver nanoparticles can serve as a promising active substance for preserving biochemical properties of white meat. Further studies should evaluate safety, migration, and sensory acceptability.

Keywords: curcumin; silver nanoparticles; white meat; biochemical preservation; antioxidant; antimicrobial; protein oxidation; lipid oxidation; shelf life.